Succulent Venison Stew Recipe

Succulent Venison Stew Recipe Instructions

Ingredients

• 4 tablespoons, plain flour
• Salt and black pepper, to taste
• 2 lbs. venison meat, sliced into 1-inch chunks
• 4 tbsp. olive oil, divided in 2
• 2 carrots, chopped
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 celery sticks, chopped
• 6 tbsp. blueberries
• 2 Rosemary twigs
• 3 cups beef stock
• 6 shitake or Porcini mushrooms, dried, pre-soaked in ½ cup boiling water
• 1 tbsp. Worcestershire sauce
• 4 small new potatoes, cubed

Directions

1. Mix the flour, salt, pepper and venison chunks in a bowl and toss until the venison is evenly coated.
2. Select a large non-stick pan that has a lid (you'll use it later), and heat 2 tbsps. of olive over high heat. Add the venison and brown. Remove and reserve.
3. Using the same pan, add 2 tbsp. of olive oil, then add carrots, onions, garlic, celery and blueberries, cooking for 5 minutes on medium, stirring with a wooden spoon.
4. Add a rosemary twig and a quarter-cup of beef stock, lower the heat and cover.  Simmer for 4-5 minutes.
5. Add the cooked venison meat to the pan, toss in another rosemary spring and cook on medium for 5-8 minutes, stirring occasionally.
6. Add in 2 more cups of beef stock,  mushrooms (with the water they’ve been soaking in) and the Worcestershire sauce. Bring to the boil, then turn heat to low and simmer. Add the potatoes and cook for 1 hour, adding more beef stock if you need to, and all the meat and vegetables are cooked and tender. Serve with country bread.