Today is opening day in Michigan and thousands of hunters will hit the woods on the first day of firearms deer season. It’s time to think about some recipes for venison. Venison is a delicious and healthy substitute for beef. Properly prepared, lean venison can be even more delicious. Venison can have a strong gamey flavor so it is recommended to marinate or brine the meat overnight before cooking. Venison is also very lean so it is advised to add another fat source prior to cooking, such as butter, oil or bacon fat.
A hearty venison stew is a great way to introduce venison to your family and will warm you up on a cold November night. Here is a recipe for this savory Venison Stew from Betty Crocker Kitchens.
Venison Stew
Ingredients
- 4 slices bacon, cut into 1/2-inch pieces
- 1lb. boneless venison, cut into 1-inch cubes
- 2c. water
- 1c. dry red wine
- ½ t. salt
- ¼ t. dried thyme leaves
- ¼ t. dried marjoram leaves
- ¼ t. pepper
- 1 c. pearl onions
- 2 medium carrots, cut into 1-inch pieces
- 1 large potato, cut into 1-inch pieces
- ½ c. cold water
- 3 T. all-purpose flour
- ½ t. browning sauce, if desired
- 2T. chopped fresh parsley
Directions
- Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven. Drain on paper towels; reserve.
- Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender.
- Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
- Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Sprinkle with bacon and parsley.
Serve and enjoy!
