BOWS
Redefine meat and potatoes with this mouthwatering venison stew recipe from Mathews HQ.
Brown 5½ pounds of diced venison roast (shoulder or haunch), slow cook in a savory gravy, and pile it on top of your favorite mashed potato recipe.
Prepare
MAKES 8-10 SERVINGS
INGREDIENTS |
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1 tbsp olive oil |
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2 tbsp butter |
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2 onions, diced |
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4 fresh garlic cloves |
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4 pieces of thinly sliced smoked bacon |
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1Ib 2oz mushrooms |
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5½lb haunch or shoulder of venison, diced |
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3 cups beef stock |
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1/3 cup redcurrant jelly |
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Salt and freshly ground black pepper, to taste |
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2oz corn starch |
Get Cooking
- 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.
