Venison Stew

Venison originally described meat of any game animal killed by hunting, however through the years, now the word applies to only deer meat. It has a flavor reminiscent of beef, but is richer and can have a gamey note. Venison is widely considered by modern nutritionists to be a very healthy meat. Since wild deer are not confined to limited spaces and eat a natural diet, their meat is natural and free of artificial hormones. Venison is higher in moisture, similar in protein and lower in calories, cholesterol, and fat than most cuts of grain-fed beef, pork, or lamb. But I digress. Much of the joy in eating this uncommon delicacy can be eliminated if the deer is not dressed properly or it’s cooked inappropriately. Thanks to my cousin, Todd who is a fine hunter in all respects and my husband, Jim who is a great cook. Our family, last night, enjoyed the best Venison Stew I could ever hope to enjoy. Thank you gentlemen, I tip my hat to you both. ​

Here is Jim’s recipe. If you don’t have venison, you can substitute pork tenderloin or even beef chuck.

 

Author: Jim Kirkley

Serves: 4

Venison Stew


INGREDIENTS

2 pounds, venison (preferably tenderloin)
flour
kosher salt
freshly ground black pepper
1 tablespoon, extra virgin olive oil
2 cans, cream of mushroom soup
1 package, dried onion soup mix
4 carrots – cut into 1-inch pieces
2 large, russet potatoes – cut into 1″ cubes
2 medium, yellow onions – halved then quartered
2 cups, fresh green beans – cut into 1″ pieces and blanched in salted water until al dente
1 cup, dry white wine

METHOD

  1. Preheat oven to 275 degrees.
  2. Dry venison with paper towels. Liberally salt and pepper meat on all sides. Dust with flour.
  3. In a large, oven-proof skillet add olive oil and place over medium-high heat. Add carrots and onions. Stir until nicely browned. Remove and reserve.
  4. Add a bit more olive oil. Brown venison pieces on all sides.
  5. Reduce heat to medium. Add white wine and bring to a boil, scraping up browned bits, reduce wine slightly. Add cream of mushroom soup and dried onion soup. Blend together and allow to come to a boil. Bathe venison pieces in the mixture until coated. Remove from heat.
  6. Cover skillet and place in oven. Bake for 1 1/2 hours, turning meat once.
  7. Add carrots, onions, green beans and potatoes. Cover and continue to bake for an additional hour.

 

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