venison-stew
Next Dish: Mashuai
Venison Stew is a hearty meal primarily made from venison, a type of game meat often sourced from deer. The dish typically includes other ingredients such as potatoes, carrots, onions, and a variety of herbs and spices, all slow-cooked in a rich broth or gravy. Originating from hunting cultures around the world, it is especially popular in regions where deer hunting is prevalent. The stew is often served with a side of bread or over rice, making it a filling and nutritious meal.
Recipe
Ingredients:
2 pounds venison stew meat
Salt and pepper to taste
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1/2 cup red wine
4 cups beef broth
2 bay leaves
1 teaspoon dried thyme
4 carrots, peeled and cut into chunks
2 potatoes, peeled and cut into chunks
2 tablespoons cornstarch
2 tablespoons cold water
Instructions:
Season venison with salt and pepper.
Heat vegetable oil in a large pot over medium-high heat. Add venison and cook until browned on all sides.
Remove venison from the pot and set aside. In the same pot, add the chopped onion and minced garlic. Cook until onion is translucent.
Stir in the tomato paste and red wine, scraping the bottom of the pot to loosen any browned bits.
Return the venison to the pot. Add beef broth, bay leaves, and dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours.
Add the carrots and potatoes to the pot. Cover and continue to simmer for another hour, or until the vegetables are tender.
In a small bowl, mix together the cornstarch and cold water to create a slurry. Stir this into the stew to thicken it.
Continue to cook the stew for another 10-15 minutes, or until it has reached your desired thickness. Season with additional salt and pepper if needed, then serve.