Harvest Venison Stew Recipe | Mathews Archery

Try this mouthwatering venison stew recipe from our friends at Mathews!

Brown 5½ pounds of diced venison roast (shoulder or haunch), slow cook in a savory gravy, and pile it on top of your favorite mashed potato recipe.

Ingredients

1 TBSP OLIVE OIL

2 TBSP BUTTER

2 ONIONS, DICED

4 FRESH GARLIC CLOVES

4 PIECES OF THINLY SLICED SMOKED BACON

1IB 2OZ MUSHROOMS

5½LB HAUNCH OR SHOULDER OF VENISON, DICED

3 CUPS BEEF STOCK

1/3 CUP REDCURRANT JELLY

SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE

2OZ CORN STARCH

Preheat the oven to 300F.
On the stove top, heat olive oil and butter in a large Dutch oven. Add the onions and cook until softened, but not browned.
Add the garlic, bacon and mushrooms and cook for another minute.
In a frying pan, brown the diced venison a handful at a time and add to the stew. When all the meat is browned, add the beef stock, redcurrant jelly and salt and pepper.
Bring to a boil and stir well. Put the lid on the stew and place in the middle of the oven – cook for 90 minutes.
Remove from the oven. Make a paste with the corn starch and two tablespoons of water. Add as much of the paste to the stew as is needed to thicken the sauce – add a little at a time if you are not sure how much you will need.
Transfer the stew to the stove top, and, on a low heat, cook until the gravy has thickened – this will take about five minutes.
Serve over your favorite mashed potatoes.