Venison Stew

Servings: 6 – 8, depending on the sides

 

Ingredients:

3 tablespoons vegetable oil

1 large onion, peeled and roughly chopped

2 pounds venison stew meat, cut in 1 inch cubes

1/2 cup four

2 cloves garlic, peeled and pressed or grated

1 tablespoon Worcestershire sauce

1 bay leaf

1/4 teaspoon dried rosemary

1 teaspoon thyme

1/2 teaspoon salt

2 teaspoons freshly ground pepper

3 cups chicken stock

6 red potatoes, peeled and cut into 1 inch pieces

1 pound fingerling carrots, peeled and cut into 1 inch pieces

4 ribs of celery, cut into 1 inch pieces

3 medium parsnips, peeled and cut into bite-sized pieces \

Sweet Hungarian Paprika

3 green onion tops, thinly sliced into rings

6 slices bacon, fried and crumbled

 

Directions:

 

Combine flour, salt, thyme, rosemary and pepper in a bowl. 

 

Add meat to flour mixture and dredge on pieces on all sides. 

 

Heat a cast iron skillet until a drop of water sizzles when dropped into it. 

 

Add 1 tablespoon of oil to the skillet. 

 

When the oil shimmers, add onions and cook until transparent. 

 

Remove onion and reserv ein a separate bowl. 

 

Add two tablespoons of oil to the frying pan. 

 

When oil shimmers, add dredged meat. 

 

Brown meat on all sides. Add an additional tablespoon of oil if meat begins to stick to pan.

 

When the meat is browned, add any remaining flour.

 

Stir until flour is golden.Add onions, carrots, garlic, worcestershire sauce, bay leaf and chicken stock. Stir to combine.

 

Bring mixture to a simmer. 

 

Cover and contine to gently simmer for 30 minutes to 1 hours, covered, or until the meat, potatoes and carrots are tender.

 

 

Cook’s Note: The amount of time required to finish the meat will depend upon the cut used.  After the 30 minutes, check every 15 minutes to test meat and make certain the stew does not become dry.  If it does, add additional stock. 

 

 

Remove bay leaf.

Plate. dust lightly with paprika and garnish with green onion rings and bacon. 

 

Serve.