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