Country Style Venison Stew
Submitted by megg
Bacon-laced venison stew with potatoes, carrots, tomatoes, and fresh peas, thickened with a flour roux and simmered until the wild game is spoon-tender. Serve with buttered corn muffins for a hunter’s feast.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis is the stew that deer camp dreams are made of.
Crispy bacon renders down first, leaving behind smoky drippings that sear thick chunks of venison steak to a deep brown crust.
A quick flour roux builds the body, then everything simmers together with tomatoes, potatoes, carrots, celery, and a dozen small white onions until the broth turns rich and the meat gives way to a fork.
Fresh green peas get cooked separately and spooned on top right before serving, so they stay bright and pop against the dark, hearty stew.
Pair it with warm buttered corn muffins and a crisp salad, just like the recipe suggests. Trust that advice.
Pro Tips
- Brown the venison in batches over high heat. You want a hard sear, not a gray simmer, and that means giving each piece room to breathe.
- Use beef stock instead of water for a deeper, more savory broth. The difference is night and day.
- Keep the lid slightly ajar while simmering so the stew reduces and thickens naturally.
- Cooking the peas separately keeps them from turning mushy and olive-drab. Nobody wants sad peas in their stew.
Ingredients
Directions
Cut bacon into 1 inch cubes and sauté in large saucepan until lightly browned.
Remove and set aside.
Cut venison into 1½ or 2” pieces and brown over high heat in 4 tablespoon bacon drippings.
Stir in flour. Lower heat and let brown 2 to 3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad.
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