I hope everyone is enjoying the Fall weather! It is getting chillier outside everyday, so what better thing to make for dinner then some good stew!? I absolutely love soup on a Fall day, and this venison stew recipe I’m going to show you today is the perfect way to use up that abundance of venison in your freezer! If you have your deer cut here at Miller’s, and the picture below makes your mouth water, then be sure to have us cut you some stew meat when you get your next deer so you can make this recipe yourself! If you aren’t much for hunting, or your taste buds aren’t a fan of venison meat, give this dish a try with beef stew meat! This recipe was found on missallieskitchen.com, if you wish to read this recipe straight her website click the button below. Now, let’s see this recipe!
Here is what you need to make this perfect for Fall meal!
Ingredients:
1 lb. venison stew meat
1 Tbsp. olive oil
2 and 1/2 cups diced potatoes, I left the skin on (about 3 medium sized potatoes)
2 cups diced carrots
1 cup diced celery
1 large onion, diced
2 garlic cloves, minced
2 tsp. Italian seasoning
1 tsp. salt
3/4 tsp. black pepper
1 15 0z. can diced tomatoes
4 cups unsalted beef broth
3–4 dashes Worcestershire sauce
One you have gathered all these ingredients we are ready to construct this tasty stew!
Is your appetite building yet!?
First, start by making sure all your stew meat is in nice bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough. The continue on and add the olive oil to a large pot, and heat the oil over medium heat. Once the oil is hot, allow the venison to sauté for approximately 5-7 minutes or until the edges of your stew pieces start to brown, then remove the meat from the pot and set it aside. Next turn the heat down to medium and add the potatoes, carrots, celery, and onion. Allow the vegetables to sauté for about 8-10 minutes, or until they've begun to soften. The next step is where we add all the mouth-watering flavors! Add the garlic, Italian seasoning, salt and pepper and let the potatoes, vegetables, and seasoning all cook together for an additional minute before adding the tomatoes, broth, and Worcestershire sauce. Then, add the venison back to the pot, stir it well and bring the stew to a boil. Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender. After the correct time has passed, your homemade stew is ready to be served! Of course it is best served warm, and I would definitely recommend some fresh bread to go along with your warm tasty dish! Stop in to Miller’s Meat Market to pick up a fresh loaf of bread or some dinner rolls to complete your meal perfectly!
