How to make an amazing Fall Style Venison Stew
This stew is full of healthy fall veggies with a lovely tomato base and the key is slow simmer it. You could make it in a crock pot, in the oven or like I did in a lovely cast iron pot on the stove. This makes a large pot of stew. It made 12 big bowl servings
- 2 pounds of cubed Venison
- 2 large onions, peeled, diced
- 4 cloves of garlic peeled and diced
- 12 cups of beef broth
- 2 cups of corn kernels
- 3 large carrots, peeled and diced
- 3 large potato, peeled and diced
- 1 small turnip (winter) peeled and diced
- 3 cups of diced tomato (1 quart or large can)
- 4 oz of tomato paste
- Salt, Pepper to taste 2 bay leaves
- 1 tbsp. of Montreal Steak Spice.
Now I love Venison but some folks can find its fuller flavour a challenge, This stew was served for company and seconds were requested all round.
Its not a fast dish, so make it on a day that you have the time to do so.. it will be worth it!
Put a touch of oil in your pan and cook your onion, garlic till clear with brown edges, then add your meat and brown it on both sides, add stock and bay leaves and simmer at low-med heat for at least a hour.
Then add everything else on the list and slower the heat and let it simmer together for an hour but two is even better.. Mine took a total of four hours of slow simmer before it was served with fluffy Baking Powder Biscuits.