Venison Stew With a Hint of New Orleans

A recent visit to Louisiana sparked a bit of interest in trying to find some venison recipes from the Pelican State, and we ran across a good one we believe you’ll like.

Venison Stew Louisiana Style

Venison Stew Louisiana Style

This one comes from Chef Brad McGehee at Ye Olde College Inn in New Orleans. Johnny Blancher, one of the co-owners of Ye Olde College Inn, gave us the thumbs up to reprint it and said they love wild game. Being good ol’ Louisiana folks, I’m sure they do.

A good, well-prepped and slow-cooked venison stew is pretty hard to beat. This recipe uses the shoulder, which too many hunters throw away because of the connective tissue. Or they blow one or both shoulders out with a RackBlaster Whomper Stomper rifle and just take a portion of the meat. Be sure to utilize what you can and don’t be wasteful. Slow-cooked shoulders can be tender and delicious, whether on a grill or in a stew.

For a good, hearty venison stew I’d be quite happy with some good sourdough bread and a nice glass of red wine. Merlot or cabernet would be OK, something with some heft. Or a good ale or stout.

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Ye Olde College Inn Venison Stew
1 (2-pound) venison shoulder, cut into 1-inch cubes
2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
½ cup vegetable oil
2 tablespoons chopped fresh garlic
3 bay leaves
1 sprig fresh thyme
¼ cup tomato paste
1½ cups red wine
2 (12-ounce) bottles dark beer
1 tablespoon sugar
3 quarts beef stock, divided
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2½ pounds Yukon gold potatoes, cut into ½-inch cubes
1 pound Vidalia onions, cut into ½-inch pieces
1 pound carrots, sliced ½ inch thick
½ cup chopped fresh parsley, plus more for garnish

1. Pat venison dry with paper towels. Season with ½ teaspoon each salt and pepper; set aside.

2. In a large saucepan, heat oil over medium-high heat. Add venison, in batches if necessary, and brown meat on all sides. Add garlic, bay leaves, thyme, and tomato paste; cook, stirring frequently, until tomato paste begins to brown and stick to the bottom of the pan, 2 to 3 minutes. Add red wine, and scrape bottom of pan to release any brown bits. Add beer, sugar, and remaining 1½ teaspoons each salt and pepper. Bring mixture to a boil. Reduce heat to medium, and cook until liquid is reduced by half, about 15 minutes.

3. Add 2 quarts stock, hot sauce, and Worcestershire; simmer, uncovered, over medium heat for 1 hour. Add remaining 1 quart stock, potatoes, onions, and carrots. Continue simmering until vegetables are tender, about 1 hour. Stir in parsley before serving. Garnish with additional parsley, if desired.

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