Be prepared to be amazed. So fresh. So yummy. So new. I have never put these flavour combinations together! Thanks to a couple that we hang out with, who absolutely adore putting dill in anything, dill has gone from a not-even-in-my-spice-rack to use-it-with-some-frequency. In fact, we just had Leek and Potato soup with dill at their house last night. With bacon. Leek and Potato soup with bacon is so new to be as well, but sooo amazing. I’ll be making some soon!
Back to the stew, right?
Get yourself a dutch oven, covered pot or like I use, an enameled cast iron pot. Something heavy bottomed works well. Put it on an element and pour oil, green onions, garlic and lemon skins into it, keepin’ er at a steady medium. Let this cook for 10 minutes, stirring with frequency and attention of a 4 year old. It’ll be good and fragrant.
I use canned venison, but if you don’t have any canned cubed venison, or venison for that matter, use thawed or fresh red meat of any sorts. This is where you will add it in if it’s not canned. Let it brown, flip the pieces over, let it brown some more. Brown is good! Brown is flava!
When thats all going good, put in the small potatoes and small carrots, letting them brown for another few minutes. Here is my reasoning behind cutting some small and some large. I put in the small pieces, then liquid, letting it cook for a good hour, then add the large pieces and cook for for 30-40 minutes until they are done. This way, the small pieces turn to much, the starch thickening the stew, but you still have identifiable pieces of vegetables, not just glop. I believe that needed to be bolded to accentuate the fact of how horrible gloppy stew is.
Back the recipe again, right Kate? (Thats me, by the way, have I introduced myself yet? Check out the Why page if you haven’t)
So the small veg’s are starting to show colour, this is where you add in your liquid, bay leafs and dried dill. The liquid should cover as seen, so adjust recipe amount to suit.
Cover and let it simmer for 30 min. Stir, cover again, and simmer for another 30.
The small veg’s will be so soft and your meat if it’s in there will be tender. I turned off the pot and let it stand on the stovetop for 1 1/2 hr because Mac and I were roasting inside with the fire, needed more outside time and dinner was hours away.
45 minutes before you want to eat dinner, take out the lemon, stir in your canned meat if you haven’t used fresh meat, large veg and dry mustard. Simmer covered for 20 minutes, then uncovered for another 20 to thicken up. Check that the large veg are cooked, keep simmering if you want thicker, add water if you want thinner!
Serve this bad boy up on a cold day and warm from the soul out!
Lemon Dill Venison Stew
2 potatoes, one cut into 1/4 inch dice, other 1 inch dice
2 carrots, cut the same as potatos
2 tbsp oil
6 1″x1 1/2″ pieces of lemon skin, as little pith as possible
3 green onions
5 cloves garlic
2 c+ beef broth, water or liquid from canned venison+water.
1 tsp dill
2 bay leaves
2 1/2 c cubed stew meat or 2 c canned meat. Any red meat works
1 tbsp dry mustard
This can be started a few hours before dinner. I started at 2:30 and ate at 6. Saute lemon, onions, and garlic in oil on medium for 10 minutes, until very fragrant. Add meat if using fresh, and brown until good and brown on all sides. Put 1/4″ pieces of veg in and cook until golden. Add dill and bay leaves. Pour in broth, if the meat is in there, it should just cover veg. If just veg, well, make it cover the veg. Simmer, on medium low, covered for 30 min, stir, cover again and cook for another 30 min. If dinner is more than 45 min away, turn off stove and leave covered. When dinner is 45 minutes away, take out lemon skins, add canned meat, large veg and dry mustard. Cook for 20 minutes covered, then an additional 20 without the lid to thicken it up. At the end of 20 minutes, if it needs to thicken up more, keep cooking, if it’s too thick, add liquid thinning to desired consistency. Serve up and enjoy. Oh so enjoy. Feel free to add other root vegetables such as parsnips, turnips, rutabegas, be creative!