Skip to main content

Venison and Vegetable Stew

A co-worker gave me a venison roast the other day from a freshly killed deer. He labeled the package "steak" but when I opened it it was a roast. With the leanness of these animals the only way to tenderize a roast is through a moist heat cooking method, thus I made a stew.

I also like to add lots of vegetables to stew (not only for flavor, but also because I like vegetables); thankfully I had just gone shopping so I had enough vegetables in the fridge. So besides the meat, the stew also contained lots of onions and garlic (as do most of my recipes), celery, carrots, kale, potatoes, and these crazy little pink turnips that I bought at the Lexington Co-op.

This is a basic stew recipe and the ingredients can be changed to suit your taste or to include what you have on hand. This would, for example, be excellent if made with beef, lamb, or even pork. It's simple to make but will take about an hour or so of simmering to soften the meat. Anyhow, this is how to do it.

Start by browning the meat in hot fat (I used olive oil)...the key is to make sure the pan and fat are hot and the meat is dry...if there is blood dripping from the meat it should be drained on a paper towel. After the meat is browned remove it to a plate and set it aside.

Add some diced onion to the pan and cook it until it begins to brown, then add a clove or two of minced garlic and cook it a minute longer. Before the garlic caramelizes too much (i.e. burns) add a few tablespoons of flour to the pan to form a compound roux (you may need to add a little more oil as well).

Lower the heat and cook and stir the roux for a couple of minutes, and then de-glaze the pan with red wine. This will almost immediately turn into a gooey and unappetizing mess (which is normal), so thin it with either chicken or beef broth. Use a wire whisk to remove any lumps.

After the sauce comes to a boil lower it to a simmer. Add the meat back to the pan (it should look like there is too much sauce at this point...this is normal, too). Cover the pan with a lid or foil, leaving it ajar just slightly. Simmer the meat for about 1/2 hour, stirring it a few times. If too much liquid evaporates add more.

Check the consistency of the meat. When it feels like it is becoming tender add whatever vegetables you are using (and additional liquid if necessary). Then cover the pan and cook for another 20 minutes. Don't forget to season with salt and pepper.


If you'd like an actual recipe to print, this one from Emeril looks pretty good...but please, don't yell Bam!


Popular posts from this blog

Orange Cucumbers

Hello. Likely you have found your way to this page via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). Urban Simplicity is also on Facebook, please click here. Thanks again for visiting. Peace.

For about a month now I've been wondering what the hell these were hanging off the cucumber vines in my garden. When I googled orange cucumber I found that there are/were multitudes wondering the same thing. It also seems that most, like me, thought they were planting pickling cucumbers. As it turns out (from the best that I can tell) these are a somewhat new crossbred variety designed to be loaded with vitamins. To read short article about them at the website of the USDA click here. To see a photo of them compared to pickling cucumbers (what I thought I was planting) click here. They are interesting looking...and tasty, too...they have an almost acidic, lemony aftertaste to them...I s…

Ezekiel Bread

Hello. Likely you have found your way to this recipe via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). If you borrow the recipe I only ask that you give me credit and that you link it back to this blog. Since writing this recipe I have updated it a few times and this recipe is my favorite. If you want other healthy and easy to make whole wheat bread recipes please click here. If you want to follow Urban Simplicity on Facebook, please click here. Thanks again for visiting. Peace.

I eat a lot of bread; I always have. I eat bread virtually with every meal, and thus I feel that I am living proof that bread does not make a person fat. I find it odd that humans have been consuming bread in one form or another for something like 6 thousand years...and all of a sudden it is considered fattening. The problem, I think, is lifestyle and the quality of the bread you consume...I'll admit …

Ezekiel interpretation

I've posted recipes for this bread--or variations of it--in the past on numerous occasions, but the two most popular are here and here. Those two posts, in fact, draw the largest amount of visitors to this blog everyday (through search engines, I imagine). Yup, I can carry things on my bike until I'm blue in the face, and talk about quotes and all things spiritual...but the topic that gets the most hits are my recipes for Ezekiel Bread.

This post is a little different in that I made the bread at home (opposed to at work in a commercial kitchen), and I did not use any refined (white) flour; just whole wheat. And for that reason the recipe is slightly different than the others (a printable recipe follows the pictures). This one, I believe, is more true...refined flour was unknown in biblical times. But I'm getting ahead of myself. In this post I also wanted to offer some of my personal views on Ezekiel bread and its recipes in general (I know what you're…