Hearty Venison Stew Recipe

Hearty Venison Stew Recipe Instructions

Ingredients

• 4 tablespoons, plain flour
• Salt and black pepper, to taste
• 2 lbs. venison meat, sliced into 1-inch chunks
• 4 tbsp. olive oil, divided in 2
• 2 carrots, chopped
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 celery sticks, chopped
• 6 tbsp. blueberries
• 2 Rosemary twigs
• 3 cups beef stock
• 6 shiitake or Porcini mushrooms, dried, pre-soaked in ½ cup boiling water
• 1 tbsp. Worcestershire sauce
• 4 small new potatoes, cubed

Directions

1. In a bowl, combine the flour with the salt and pepper and then add the venison chunks. Mix until the meat is coated evenly.
2. In a large non-stick pan (with lid), heat 2 tablespoons of olive oil on high heat, then cook the venison chunks until they turn brown. Remove the meat from the pan and put to one side.
3. Add another 2 tablespoons of olive oil to the same pan before adding the carrots, onions, garlic, celery, and blueberries. Cook these for 5 minutes, occasionally stirring with a wooden spoon, before finally adding one rosemary twig and a quarter-cup of beef stock.
4. Keeping the pan covered, cook for another 4-5 minutes.
5. Uncover and return the browned venison meat to the pan, along with the remaining rosemary twig, before cooking for an additional 5-8 minutes.
6. Stir and add 2 cups of beef stock along with mushrooms (include the water they’ve been soaking in). You can also add the Worcestershire sauce at this point.
7. Bring to the boil before turning the heat to low, allowing the stew to simmer.
8. Add your cubed potatoes and slow-cook for at least 1 hour, adding the remaining beef stock if necessary, cooking until the meat and the vegetables are tender. Add fresh rosemary leaves and serve straightaway. Enjoy!