So, it has been a while. Apologies! Last month, I promised you some venison recipes. I’m here to deliver. On the last Saturday of Pennsylvania’s rifle season, I shot an antlerless deer. That’s me, below, geeking out in the snow.
My dad was kind enough to butcher the deer for me, and have it ready for me to pick up when we came home for Christmas. I’ve made quite a few things with the meat thus far: tacos, chili, a pretty awesome roast that I should have photographed for blogging purposes, and this stew.
It’s pretty amazing, if I do say so myself. In fact, it would be perfect on a day like today (we’re having a snowstorm here in Baltimore). The original recipe was found on The Iron You, and has been adapted slightly. You could also use beef, or some other red meat, instead of the venison.
- 4 tbs olive oil, divided
- 2 lbs venison stew meat, trimmed of fat and cut into 1-inch cubes
- 1/3 cup flour
- salt and pepper
- 4 medium carrots, chopped into 1/2-inch pieces
- 3 stalks celery, chopped into 1/2-inch pieces
- 2 onions, diced
- 3 cloves garlic, minced
- 2 cups Italian red wine
- 2 cups beef broth
- 15 oz. can diced tomatoes
- 1 1/2 lbs red potatoes, cut into 1-inch pieces
- 1 lb cremini mushrooms, sliced
- 1/2 tsp dried thyme
- 3/4 tsp dried rosemary, crushed
- 1/2 tsp dried marjoram
- 1 bay leaf
- salt and pepper to taste
Heat 2 tbs of olive oil in a Dutch oven over medium-high heat.
While the oil warms, place the cubed meat, flour, and salt and pepper in a large zip top bag (you may need to do this in 2 separate bags) and shake. Coat all of the meat with flour, and set aside.
Add the carrots, celery, onions, and garlic to the Dutch oven. Cook for 5-6 minutes. Once the vegetable mixture is golden, remove to a dish and set aside.
Return the Dutch oven to medium-high heat and add the remaining olive oil. Add the venison and sear on all sides. Transfer the meat to a bowl and set aside.
Deglaze the pot with red wine, bringing the wine to a full boil, making sure to scrape up all of the brown bits on the bottom. That’s where the real flavor is.
Add the venison and vegetables, along with the beef broth, tomatoes, potatoes, mushrooms, herbs, bay leaf, and salt and pepper to the Dutch oven. Cover and cook on very low heat for 3-4 hours, stirring occasionally.
Serve on its own or over creamy polenta or mashed potatoes (I used polenta).