Hunter's Venison Stew

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For that deep, gamey flavor try this stew with tons of veggies and rich meaty taste. Perfect for the hungry hunter.

Ingredients

  • 1 C. bacon, medium dice
  • 2 Tbs. olive oil
  • 3 C. venison leg (front or hind), trimmed and cut into 1-inch cubes
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 C. flour
  • 1/4 C. onion, small dice
  • 1 tsp. garlic, chopped
  • 1 C. red wine
  • 4 C. beef stock or broth
  • 1 C. tomato puree
  • 3/4 C. Yukon Gold potatoes, large dice
  • 1/2 C. carrots, medium dice
  • 1/2 C. rutabaga, medium dice
  • 1/4 C. celery, medium dice
  • 1/4 C. leeks, medium dice
  • 1 tsp. fresh thyme, chopped

Directions

Render the bacon in a heavy bottom pot until crispy; remove with a slotted spoon and reserve; add olive oil to the rendered bacon fat in the pot. Season venison and dredge in flour; add it to the pot with the onions, browning it well on all sides. If any oil remains, add flour to absorb and make a roux. Add the red wine and beef stock or broth, slowly stirring to prevent lumps. Add the tomato puree; bring to a simmer, cover and cook for 1 1/2 hours.

Add Yukon Gold potatoes, carrots, rutabaga and fresh thyme; cover and simmer for 20 minutes. Add celery, leeks and reserved bacon; return to a simmer and cook until all vegetables are tender, approximately 15 minutes. Adjust consistency if needed with more stock and season with salt and black pepper.

Yield: 8 servings

From: Chef Doug Ganhs

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