Venison Harvest Stew
Courtsey of Mathews Archery
Ingredients
HARVEST STEW
- 1 TBSP OLIVE OIL
- 2 TBSP BUTTER
- 2 ONIONS, DICED
- 4 FRESH GARLIC CLOVES
- 4 PIECES OF THINLY SLICED SMOKED BACON
- 1IB 2OZ MUSHROOMS
- 5½LB HAUNCH OR SHOULDER OF VENISON, DICED
- 3 CUPS BEEF STOCK
- 1/3 CUP REDCURRANT JELLY
- SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
- 2OZ CORN STARCH
- 2OZ CORN STARCH
- SHARE
Directions
DIRECTIONS
- Preheat the oven to 300F.
- On the stove top, heat olive oil and butter in a large Dutch oven. Add the onions and cook until softened, but not browned.
- Add the garlic, bacon and mushrooms and cook for another minute.
- In a frying pan, brown the diced venison a handful at a time and add to the stew. When all the meat is browned, add the beef stock, redcurrant jelly and salt and pepper.
- Bring to a boil and stir well. Put the lid on the stew and place in the middle of the oven – cook for 90 minutes.
- Remove from the oven. Make a paste with the corn starch and two tablespoons of water. Add as much of the paste to the stew as is needed to thicken the sauce – add a little at a time if you are not sure how much you will need.
- Transfer the stew to the stove top, and, on a low heat, cook until the gravy has thickened – this will take about five minutes.
- Serve over your favorite mashed potatoes.
