Hungryman's Stew with Venison

This is a big-pot, feed-the-whole-hunting-camp kind of stew. Three pounds of venison get browned with onions and Worcestershire sauce, then simmered low for nearly three hours with potatoes, carrots, green beans, wax beans, and corn until the meat is fall-apart tender and the broth is rich and dark.

Venison is leaner than beef, so the long, slow simmer is what breaks down the connective tissue and makes it tender. Rushing it with higher heat will leave you chewing tough, dry cubes. Stir often to keep the bottom from sticking.

In the last 30 minutes, a cornstarch slurry thickens the broth from thin and soupy into a velvety, gravy-like consistency that coats every chunk of meat and vegetable.

Pro Tips

• Brown the venison well before adding the liquid. That caramelization on the meat adds depth to the whole stew.
• Cut the potatoes into uniform cubes so they cook evenly. Uneven sizes mean some are mush while others are still raw.
• Dissolve the cornstarch completely in the stew liquid before adding it back. Lumps of undissolved cornstarch ruin the texture.
• This stew tastes even better reheated the next day after the flavors have deepened overnight.

Variations

• Swap venison for elk or bison if that’s what you have in the freezer.
• Add a can of diced tomatoes for a slightly more acidic, richer broth.
• Stir in a splash of red wine with the Worcestershire sauce during the browning step for more complexity.