As I sat reading some great outdoor stories, it occurred to me that some of you folks still have some venison in the freezer. A good way to encourage yourself to put more venison in the freezer is to have a good meal of venison…makes sense, right?

Here is a recipe that I have used, especially for people who think they do not like venison:

Northeast Kingdom Venison Stew

(also works with elk)

Three pounds of venison, preferably cut into 1 inch cubes

One one pound package of baby carrots

Two large onions – wedged into eight pieces each

One garlic bulb

Five – Six large baking potatoes cut into 2 inch pieces

One Half pound sliced baby Bella mushrooms

Merlot or Burgundy (actually Gallo Hearty Burgundy works best and

is cheap)

Red wine vinegar

2 Cups Seasoned flour (flour, black pepper, Montreal steak seasoning, paprika and onion powder mixed well) Flour should no longer look white, but use your best estimate.

Two one gallon zip lock bags

In one zip lock bag put 1/8 cup wine vinegar, 1/2 cup wine, 1/2 cup water, 1 tablespoon veg oil, 1/2 teaspoon black pepper, two cloves (crushed) garlic, 1 teaspoon salt (if you use salt).

Put the venison into the zip lock bag and close. Make sure everything is well mixed and let sit for 2-3  hours (or overnight in the fridge).

After marinating venison, using tongs or slotted spoon, remove about 1/3 and place it into the second zip lock bag, add all the seasoned flour, close bag and shake it well. Remove venison and set aside. Continue with the rest of venison until all is well coated.

In 5-6 quart dutch oven place two tablespoons cooking oil or bacon fat (I prefer the bacon fat) and have heat on medium high. Using about 1/3 of the venison at a time, brown well and remove from pan. When all the meat is finished browning return it to the  dutch oven. Cover with cold water (about 4 inches over the meat), add half of the onion wedges, 1 cup red wine, cover stew, heat on med high until it starts to bubble then reduce heat and simmer covered at least 1 1/2 hours (more if it is an older deer). After simmering venison, add rest of onions, 3 cloves garlic (crushed) and the other vegetables. Continue simmering covered for about 45 minutes (until potatoes are tender).

I like thicker stew so I always tighten it up with some roo. Melt 3 tablespoons butter or margarine. Stir in 3 tablespoons  flour. Keep stirring until flour absorbs all the butter and darkens slightly. It should still be a  wet-looking. Add to stew and keep stirring until stew is the consistency you like and remove from heat. Serve right away or let cool completely and refrigerate until the next day and reheat. Don’t laugh it will taste even better when it is reheated, but either way…enjoy!

Related Posts:

No related posts.