Venison Stew

If you find the flavor of venison too strong, soak the cubed meat in cold water for several hours before cooking. Serve over Anson Mills Native Coarse Blue Corn Grits for a filling entrée.
Photography By Brian Kelley | September 01, 2014

Cooking

Heat a Dutch oven over medium-high heat, then coat bottom with a thin layer of olive oil. Brown meat in small batches, return to pot, then reduce heat to medium-low. Add the diced onion and cook 4-5 minutes or until the onion is translucent. Add the minced garlic and cook for 2-3 minutes further, being careful not to scorch. Add the beef stock and bring the mixture to a boil, then reduce to a simmer. Taste the liquid for seasoning and adjust with salt and pepper as needed.

Cover the Dutch oven and cook until the meat is tender, about 2-3 hours.

When the meat is tender, draw off a few tablespoons of the juices and whisk in the cornstarch to dissolve. Return this slurry to the stew and stir to

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Ingredients

  • Olive oil
  • 1½-2 pounds of venison roast, cut into 1-2 inch cubes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 cups beef stock
  • Salt and freshly ground pepper, to taste
  • 2 teaspoons cornstarch, Wondra flour, arrowroot powder or other thickener
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