Venison stew

0 No tags Permalink

My mother-in-law has friends that hunt deer. They gave her this huge hunk of venison (hip roast), which we estimate to be about 7 pounds. She didn’t know what to do with it so she gave it to us. We’ve eaten venison before, but have never cooked it ourselves.

Venison is a very lean meat, so we decided the best way to work with it would be to cube it up and make a stew. I seasoned the entire lot with:

  • 1 Tbsp smoked paprika
  • 1 Tbsp salt
  • 1 Tbsp dried oregano
  • 1 Tbsp onion power
  • 1/2 Tbsp garlic power
  • 1 TbspĀ chilliĀ flakes
  • Black pepper

We also coated the meat with flour and hubby browned all of it in batches. We threw all of it in the biggest pot we own, our lobster stock pot, and set it aside. I chopped up 3-4 onions and hubby salted and browned it and added it to the pot. In the pan, I added 4 heaping spoonfuls of wild berry jelly and added half a bottle of red wine. Scrap up any brown bits and pour all of it into the pot. We then added unsalted beef stock (store bought) and canned whole tomatoes (just the tomatoes, not the liquid) and brought it to a boil. I added fresh thyme, lots of it, and 8 dried bay leaves. Hubby threw in all the cloves of garlic from one bulb and we let it simmer away for 4-5 hours. During the last hour, we threw in the parsnips, carrots and celery (in that order).

The flavour is good, but the meat is a little on the dry side. We’ve been eating it with crusty bread and olive oil. I’m not entirely sure what we could have done to make the meat more moist. As mentioned, venison is a very lean meat.

We made around 5L of stew, so we have had to freeze the remainder. It’s a delicious, hearty winter meal!

Comments are closed.