Deer Stew Recipe

By

That’s right, I say Deer not Venison! I think people are uncomfortable using the word Deer when it comes to food and eating Deer Meat, so if you are more comfortable saying Venison Stew, by all means, you have my permission.
This is a good old hearty Deer Stew Recipe. I took a picture of it as it was cooking on the stove. The smell was awesome. This is definitely a comfort food recipe, great for a cold day.

A lot of people don’t like Deer Meat because they think it tastes gamey. The trick is to remove all the fat and silver skin, then marinate the meat for enhanced flavor.

View complete recipe

Ingredients

  • 1 & 1/2 Pounds Deer Meat cut into 1 inch cubes (I used back strap, but you can use roast or any cut as long as you remove all the fat and silver skin)
  • 3 Medium Skin on Potatoes, Diced
  • 1 Small Onion, diced
  • 1 Cup Diced Celery, use the leafy parts as well
  • 2 Cloves Garlic, minced
  • 1 & 1/4 Cups Carrots, rough chop
  • 1 & 1/2 Cups Wild Rice
  • 1/2 Cup Red Wine plus 2 Cups for Marinade
  • 1 & 1/2 Cups Beef Broth
  • 2 (6 oz.) Cans Tomato Paste
  • 1 (14.5 oz.) Can Diced Tomatoes
  • 2 Teaspoons Dried Basil
  • 2 Bay Leaves
  • 2 Tablespoons A-1
  • 1 Tablespoon Montreal Steak Seasoning
  • 1 Tablespoon Olive Oil
  • Freshly Ground Black Pepper

Preparation

Step 1

1. I am reiterating this point because it is key to the taste of the Deer Meat. Remove all the fat and silver skin from the Deer Meat. Then cut into 1 inch cubes. Rinse the Deer Meat in cold water, then drain.

2. Place the Deer Meat in a re-sealable plastic bag and add 2 Cups of Red Wine and freshly ground Black Pepper. Place the bag in a baking dish or pan, just in case it leaks, and then place the pan in the refrigerator over night to marinate.

3. Saute the Onion, Celery, Garlic, and Carrots in the Olive Oil in a large Dutch Oven on the stove top over medium heat, until tender.

4. Drain the Deer Meat from the marinade and discard the marinade. Add the Deer Meat and the Montreal Steak Seasoning to the dutch oven and brown slightly.

5. Next add the Broth, Tomatoes with juice, Wine, Basil, Bay Leaves, A-1 and Pepper to the dutch oven. Simmer on low with the lid on for 30 minutes.

6. While the Stew is simmering, cook the Wild Rice in a separate pot on the stove and set aside. Do the same with your Potatoes in a separate pot. I cook them both separately and add them later because I don’t like the Stew to taste too starchy nor do I want the Potatoes or Rice to get mushy. Just a personal preference of mine . You can do this step ahead of time as well or purchase pre-cooked Wild Rice.

7. After 30 minutes, remove the 2 Bay leaves from the Stew. Stir in the Tomato Paste and turn the heat on high and bring the Stew to a boil. Boil for 2 minutes then reduce heat to low.

8. Add in the Rice and Potatoes and simmer another 20-30 minutes.

9. Remove the lid and let the Stew stand for 5 minutes, then stir and you are ready to serve!

~Enjoy this with a lite salad and some rustic bread or rolls and your family will be warm and happy all day!


View complete recipe