Lucky Venison Stew

It seems that we’ve had a lot of stew around here. And that I haven’t posted many non-stew/ground meat venison recipes, I need to rectify that because while we do eat a lot of meals with stew and ground meat, I of course cook it otherwise as well! The nature of using a whole animal, is that you do end up with about half stew/ground meat when you butcher, so those are cuts that you need to have the most recipes for, and why they are cheapest in the grocery store.

 

We love this stew, because it’s good and rich, and different. It’s also a treat, because using beer in it makes it less frugal that the broth being water or homemade stock, so we don’t make it often. We also feel that this is a nicer stew, one that you can serve a crowd, or guests while it feeling fancy, but taking little time (and little of your budget).

 

Instead of having potatoes in your stew, you serve this beer-brothy stew overtop of a bowl of mashed potatoes…yum. You barely notice your kale in the potatoes, because well steamed you don’t notice it in with your tasty mashed potatoes.

 

The crazy thing about this stew, is that one time, while Mac was napping, I was studying and Cowboy was home early, he offered to start dinner for me. So he actually made this stew once. Which adds to the list of items he can cook.

 

Eggs

Bacon

Hashbrowns (he’s the expert on these in our house)

Toast

Cake (one time)

Lucky Venison Stew!

 

It got it’s name from the time he made it. We didn’t have a good stout beer, and since we’re a:

Use it up, Wear it out, Make Do or Do without

 

Sort of family, we used Lucky Lager. For those of you who don’t know what sort of beer that is, it’s the “carpenters” beer, because it’s cheap and goes down like water. It’s actually no longer really cheap because of it being popular. My Mom asked for the recipe the next day and I sent it to her with that name.

 

Lucky Venison Stew

2 tbsp flour+seasoned with salt and pepper

2 lbs stewing venison or other red meat

3 tbsp Bacon fat or 2 tbsp butter with 1 tbsp oil

1 1/2 c celery

1/2 c green onion (or regular onion if you have a husband who will actually eat them!)

5 cloves garlic

2 bay leaves

1 tsp fresh thyme

1 tbsp fresh rosemary

1- 330 ml beer, something stout like Guiness is best, but anything will do and taste great

2 c beef, game or vegetable broth

1 lb carrots, peeled and chopped in larger chunks

1 1/2 lb parsnips, peeled and chopped in larger chunks

 

4 cups Leftover Mashed Potatoes

2 cups fresh kale, chopped small, ribs removed and steamed

 

Toss meat in flour, and brown in a heavy bottomed pot with lid (preferably a dutch oven), that is preheated with the bacon fat. When browned, add in green onion and celery, cooking for a few minutes

Add Garlic to Broth (in list of ingredients), bring to a boil, cover, turn down and simmer for 1 hour. Add carrots and parsnips, cook for for another 30-45 minutes, until meat and vegetables are tender. This is a fairly thin stew, you want it to be good and brothy, not thick.

 

Heat mashed potatoes, seasoning them how you wish with milk, butter, etc, stir in steamed kale.

 

Put about a 1/2 c dollop of potatoes/kale in the bottom of a bowl, and ladle stew overtop.

 

Enjoy! This is a treat. Oh yes, and Cowboy can also cook venison steaks! And he’s the fish smoker in our house.

 

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Venison Stew!

I’ve posted a couple  stew recipes before, but I rarely make the same stew twice. I go with the flow, see what I have on hand!

Last night I was feeling the ‘bare bones simple deep earthy flavours’ type of stew.

This is what I ended up with!

But before I knew it,

A little hand showed up in my picture and wrinkled my napkin!

 

Before I knew it…

He had the spoon!

It was a downhill slide from there

He decided he needed to dig in

And decided it was tasty!

Apparently a bowl of stew on the floor is too tasty to let sit there!

 

In the stew I used many of my farmstand finds from last weeks’ Shopping Spree, including carrots, potatoes and parsnips. I invite you to sub whatever vegetables you have, or prefer, as well as the fresh herbs, this is an outline more than anything!

 

Here’s the recipe for you:

 

Bold and Earthy Venison Stew

2 tbsp High heat cooking oil

1 lb venison stew meat (substitute whatever game or beef)

4 cloves homegrown garlic, chopped (which is much stronger than storebought, so I’d say add 6 cloves)

2 green onions, chopped

1 1/2 c EACH carrots and parsnips, diced

3 medium potatoes, roughly chopped

1 cup cooked spagetti squash. (I froze pureed squash on cookie sheets, then broke it apart and put it in bags. I know Stahlbush farms frozen foods sells bags of squash, you can get those at our grocery store, Country Grocer.)

1 tsp salt (adjust to taste!)

12 grinds fresh black pepper (adjust to taste!)

2- 6″ lengths EACH of fresh rosemary and thyme, destemmed

2 1/2 to 3 cups water

 

Heat up a heavy bottom pot on medium-high heat. Add oil, then meat. Toss it around until it starts to brown, add garlic and onions. Continue to brown. When good and browned, add carrots, parsnips and potatoes, brown some more! Add salt, pepper, thyme, rosemary and water. The water should just about cover the meat and veg. Bring to a boil, then turn down to medium-low, cover and simmer for an hour. You’re ready to eat!

 

Big Game Round Steaks

**Updated June 10th, 2013. I wrote this post over two years ago and it had things like GASP canola oil, in it. I haven’t used canola oil in a long time, and we don’t use cane sugar on a regular basis either, so I made sure I wrote down what I did last time I made it, and took some better photos as well .Enjoy, Kate**

Pretty self explanatory name? I think so. These are something my Mom has made for as long as I can remember! I think more people have the ingredients for this in their home, besides the roast. Aaaand if you don’t have game, thats okay! Use beef!

This is a way to turn a tough, gamey roast, or even a half decent roast into a deliciously tasty meal!

To make this gluten free, use rice flour instead of wheat flour and make sure your ketchup doesn’t have gluten. Heinz is A OK! If you use rice flour, it will burn easier, and you’ll need to fry the steaks in a separate pan, then brown the onions and make a gravy. That being said, I’ve done it and it still tastes just the same, that’s the only thing you need to change!

You can brown the steaks in a dutch oven then bake them in it as well, but have caution about browning steaks as I find I end up kinda burning the pan a little bit sometimes and then you won’t be able to use it anyways!

Yummy Yummy Come to Mama! Serve ontop of potatoes, preferably mashed, to soak up all the juices!

Big game round stekas

Big Game Round Steaks

2 lb red meat roast/round steaks(Low quality)

1/3 c flour

Salt and Pepper

2 tbsp coconut oil/tallow/lard

1 large onion, sliced

1 tbsp ketchup PER steak (We use an organic, low sugar/salt brand. Not all organic brands are low sugar! Simply Natural is our brand of choice)

1/2-1 tbsp honey PER steak (I’ll let that be your call)

2 c water

Preheat oven to 350F. Slice up your meat if it’s in a roast. You’ll want 1/2 ” thick steaks. Pound them with a meat mallet or a heavy spoon.

Heat up a pan over medium-high heat. Mix together ketchup and honey in a heat proof bowl or glass measuring cup. Season the flour with salt and pepper on a plate or in a container. Dredge the steaks in flour. Add oil/fat to the pan and then add steaks, cooking in batches so they can evenly brown.

If you’re using a dutch oven, put steaks aside on plate while working on other batch. If you’re using a pan with tinfoil, put them into a pan. When steaks are done, add a bit more oil if needed. Then add in onions and let them get some colour. Put them in a a bowl, or ontop of the steaks in your pan. Deglaze the pan with half of the water. Add the water to the honey/ketchup and stir it around, then add in the rest of your water and mix it well.

If you’re using a dutch oven, put the steaks back in, put onions on top, then pour your ketchup/honey water over the top. If you’re using a pan, pour the water overtop of the steaks. Cover your dutch oven/pan and bake for 45 min.

I think these would be ridiculously easy to convert to a crock pot meal!

Dijon-Molasses Venison Stew

Need I say more?

Deep, dark, earthy stew that warms you to the bone!

If you’ve read about my Lemon Dill Venison Stew, you’ll I have a slightly different way of making a stew. I like to cut half of the vegetables into a 1/4 inch dice and the other half into a 1 inch dice. The small veg get cooked for a while on their own with liquid so that they are a close to a mush, and the other half get chucked in 45 minutes before the end so that they retain their shape. I’ve been trying to use up some jars of venison stew meat we’ve did in 2009, so I’ve been using it a lot!

Cut first batch of carrots, potatoes and parsnips into a 1/4 inch dice.

In a large pot, I use an enameled cast iron dutch oven, lightly brown and melt bacon fat on medium heat. Yes, I just said bacon fat. You will not regret this. I buy bacon ends and pieces, because instead of $17 a lb for primo bacon, it’s $9 a lb. While there is fat chunks in there, I save them for things like this. I also added a bit of oil because there wasn’t quite enough fat.

Chuck garlic and ginger in the pot and saute until fragrant. Then throw in the carrots and parsnips. We want them to get good and golden, as they have such natural sweetness.

Let it brown for a few minutes until it looks like this

Nice and golden, starting to get soft, unlocking the natural sweetness! Oh so yum. If you’re using fresh meat, not canned meat, throw it in now and let it brown.

Then put the potatoes in and let them start to get some colour. Pour in the broth and water to cover. I used about 3 cups broth and topped it off with a cup or two of water. If you have meat in there, it won’t completely cover. Add molasses and malt vinegar,

Crank the heat and let it come to a boil. When it comes to a boil, turn to medium low and cover. Allow it to simmer for an hour or so, and it will look something like this

Oh so beautiful. The veg have soaked up the molasses and broth colour! Oh yes. yes. yes. yes.

You can turn off the heat and let it sit until 45 minutes before you’re ready to eat, or do this right away.

Fish out the ginger and add largely chopped potatoes, carrots and parsnips and the quart jar of venison. Cook for 20 minutes with the lid, then take the lid off and cook until all the veg are cooked and the liquid is at a level you like. I had to add another 2 cups water. When you’re just about to serve, stir in the dijon mustard and serve up!

The black bits you see are peppercorns from the jar of venison. You could add some at the beginning, or just use ground pepper to taste. This serves 6 big bowls at least.

Dijon-Molasses Venison Stew

6 medium potatoes

6 medium carrots

6 small parsnips

5 cloves garlic

1/3 c bacon fat

1 tbsp oil, optional

2 chunks ginger, about the size of your thumbs

2 tbsp molasses

2 tbsp malt vinegar

beef broth, venison broth or water

salt and pepper to taste

1 quart jar venison stew meat or 2 lbs fresh/defrosted venison stew meat (Puhleeease substitute for any other red meat you have)

1 tbsp dijon mustard

Chop half of the veg into 1/4 inch dice, the other half into 1 inch dice. Put a heavy bottomed pot (I use an enameled cast iron pot) on the stove at medium heat. Put chopped bacon fat and oil in there and saute until melted and kinda browned. Add garlic and ginger. Add small dice carrots and parsnips and saute until golden and brown. Add meat if not using canned and brown. Add potatoes, broth(or water), malt vinegar and molasses. Make sure the liquid covers if no meat, or just about covers if no meat. Bring to a boil, reduce and cover to cook for an hour. Put aside until 45 minutes away from dinner. Add large chopped potatoes, carrots and parsnips, canned venison and salt and pepper. Cook on medium, covered for 20 minutes, then uncover and cook until veg are done and liquid is at desired level. I added more water here. Stir in dijon mustard and serve!

Lemon Dill Venison Stew

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!

 

Recipe

Lemon Dill Venison Stew

Serves two

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!