Why Choose Venison?
Venison is known for its deep, savory taste and lean texture. Compared to other red meats, it has a richer flavor and works especially well in slow-cooked dishes like stew. When cooked gently, venison becomes tender and absorbs flavors beautifully.
Key qualities of venison:
-
Rich, hearty taste
-
Lean meat with minimal fat
-
Ideal for long, slow cooking
-
Pairs well with herbs and root vegetables
Ingredients You’ll Need
-
1 kg (2 lb) venison, cut into large cubes
-
2 tablespoons olive oil or butter
-
1 onion, chopped
-
3 cloves garlic, minced
-
3 carrots, sliced
-
2 potatoes, cubed
-
2 celery stalks, chopped
-
2 tablespoons flour (optional, for thickening)
-
4 cups beef or game stock
-
1 teaspoon salt (or to taste)
-
½ teaspoon black pepper
-
1 teaspoon dried thyme or rosemary
-
1 bay leaf
-
Fresh parsley for garnish
How to Make Venison Stew
1. Brown the Meat
Heat oil in a large pot or Dutch oven over medium heat. Add venison pieces in batches and brown on all sides. Remove and set aside.
2. Sauté the Vegetables
In the same pot, add onion and garlic. Cook until softened and fragrant. Stir in carrots, celery, and potatoes.
3. Build the Stew
Return the venison to the pot. Sprinkle in flour if using and stir well. Pour in the stock, add herbs, bay leaf, salt, and pepper.
4. Slow Simmer
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2–3 hours, stirring occasionally, until the meat is tender and the stew thickens.
5. Finish and Serve
Remove the bay leaf. Taste and adjust seasoning. Garnish with fresh parsley before serving.
Tips for Perfect Venison Stew
-
Low and slow is key: Venison becomes tender with gentle cooking
-
Don’t rush the browning step: It adds deep flavor
-
Add vegetables in stages if you prefer firmer texture
-
Let it rest: Stew often tastes even better the next day
Serving Suggestions
-
Serve with crusty bread or warm rolls
-
Pair with mashed potatoes or rice
-
Enjoy on its own as a hearty one-pot meal
0 commentaires:
Enregistrer un commentaire