Wild Venison Strew Recipe
Wild venison stew: A rustic dish with venison meat, veggies, and herbs simmered for hearty flavor.
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Calories: 300kcal
Servings: 5 People
Equipment
- Wooden Spoon or Stirring Utensil
- Chef's Knife
Ingredients
- 1.5 Kg Venison Meat
- Carrots
- Broth or Stock
- Herbs and Spices
- Potatoes
- Mushrooms
- Peas
Instructions
- Prepare the Ingredients:Cut the venison meat into bite-sized chunks.Peel and chop the vegetables into evenly sized pieces.
- Brown the Venison:Heat a large pot or Dutch oven over medium heat.Add a small amount of cooking oil to the pot.Brown the venison meat in batches until it develops a golden crust. Remove the meat and set it aside.
- Saute the Vegetables:In the same pot, add more oil if needed.Add the chopped onions, carrots, and celery.Cook the vegetables until they start to soften, about 5-7 minutes.
- Combine Ingredients:Return the browned venison meat to the pot.Add any additional vegetables or ingredients, such as potatoes, garlic, or mushrooms.Pour in enough broth or stock to cover the ingredients.
- Season and Simmer:Season the stew with herbs and spices like thyme, rosemary, salt, and pepper.Bring the stew to a boil, then reduce the heat to low.Cover the pot and let the stew simmer gently for 2 to 3 hours, or until the meat is tender and the flavors have melded together. Stir occasionally.
- Adjust Seasoning and Serve:Taste the stew and adjust the seasoning if necessary.Remove any excess fat that may have risen to the surface.Serve the wild venison stew hot, garnished with fresh herbs if desired.
Notes
Brown the Meat for Flavor: Browning the venison meat adds depth and richness to the stew, so take the time to brown it properly.
Layer Flavors with Veggies and Herbs: Let the vegetables and herbs simmer together with the meat to infuse the stew with robust flavors.
Simmer Slow and Low: Allow the stew to simmer gently over low heat to tenderize the meat and meld the flavors together.
Nutrition
Calories: 300kcal | Protein: 25g | Fat: 10g | Fiber: 5g