Harvest Venison Stew Recipe | Mathews Archery
Try this mouthwatering venison stew recipe from our friends at Mathews!
image via Matthews inc.
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
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.
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