About two-thirds of the nation will be hit this week with another blast of cold air coming out of Canada, which means it’s a perfect time for venison stew!
Whether you prepare it in a special pot you’ve used for years or maybe a Can Cooker, it’s hard to beat a good, hot bowl of venison stew. Combine it with some good bread or cornbread and you’ll have a meal fit for a king.
Check out this stew recipe we ran across on the Tennessee Wildlife Resources Agency website. Sounds great!
3 tbsp. olive oil
2 pounds lean venison, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tsp. sea salt
2 tsp. paprika
2 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. dried thyme
1 large sweet onion, chopped
6 small red potatoes, cut into 1-inch cubes
3 medium celery stalks, chopped
3 medium carrots, chopped
2 large garlic cloves, finely chopped
1 28-oz. can whole peeled tomatoes, sliced, slightly drained
1 tbsp. fresh basil leaves, finely chopped
1 tbsp. fresh thyme leaves, finely chopped
2 bay leaves
1 cup Burgundy wine
4 cups beef broth
Salt and pepper, to taste
Combine flour, sea salt, paprika, garlic powder, cayenne pepper, black pepper, onion powder, dried oregano and dried thyme. Mix well and place in a large resealable bag. Add the venison cubes and shake well until all meat is evenly covered.
In a large heavy pot, add olive oil and heat to high. When oil is hot, add the meat and sear for 3 minutes, stirring occasionally. Lower heat to medium, add the onions and garlic and saute for 2 minutes. Add the potatoes, celery and carrots. Season with a pinch of salt and black pepper and saute for 3 minutes. Add the tomatoes, basil, thyme and bay leaves. Deglaze the pot with the Burgundy wine and add the beef broth. Bring to a low boil over high heat. Cover and reduce heat to low. Simmer gently until stew is tender, about 1 hour. Add a little more beef broth or burgundy wine if needed. Discard the bay leaves before serving.
Prepare Your Venison The Right Way
Make your skinning and venison prep easier with this great Outdoor Edge Butcher-Lite kit, which has all the tools you need to get the job done. The kit includes:
- 3″ caping knife
- 4-1/4″ gut hook skinner
- 6″ boning/fillet
- 7-1/4″ wood-bone saw
- Tungsten-Carbide sharpener
- Ribcage spreader
- Set of game cleaning gloves
Each knife incorporates full-tang construction for superior strength and is taper ground to a razor’s edge from high carbon 420 stainless steel. Ergonomic Kraton handles are designed for comfort during long use and the rubberized grips enable a secure lock-on grip even when wet. The nylon roll-pack features snap-in plastic knife scabbards for easy removal and cleaning.
The kit should be a valued part of your home or camp prep tools and would also make an outstanding Christmas gift! Click Here Now to Order