Venison stew is delicious when made properly, but it can have an unpleasant gamey taste and smell if not done right. Follow these simple instructions for tender, savory venison stew.
Unlike some venison stew recipes, this recipe requires you to marinate the stew meat before cooking it to remove that gamey taste. You may be tempted to skip this step, but you should know that not marinating will result in gamey stew.
Venison Stew Recipe
Ingredients You Will Need:
1 pound venison, cut into bite-sized pieces
2 cups milk
¼ cup cooking oil
¼ cup flour
5 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon rosemary
½ teaspoon thyme
½ teaspoon sage
½ teaspoon ground ginger
1 can tomato paste
2 cups potatoes, washed, peeled and sliced into bite-sized pieces
1 cup carrots, washed, peeled and sliced into bite-sized pieces
1 onion, peeled and quartered
1 cup peas, drained
1 bay leaf
Marinate the venison for 12 to 18 hours in the milk. Discard the milk when done marinating.
Get your stew pot good and hot, and add cooking oil. Coat thin strips of venison tenderloin in flour, and then put them in the pot. Fry each side for only a minute or two, just enough to brown it. The flour and oil mixture at the bottom makes a beautiful stew base, so scrape the oil and flour and drippings from the bottom of the pot.
Combine one cup of water with the spices listed above and the tomato paste, and mix well. Add to the pot. Add the remaining four cups of water, and simmer for at least one hour and up to two hours. Deer meat is usually tougher than ordinary beef, so you should simmer it a long time to help tenderize the meat.
After the hour has passed, add the rest of the ingredients on the list, and give the whole pot of stew a good stir. Then simmer for another hour.
Serve with a chunk of hot crusty bread. Enjoy!
 | Fresh venison can be delicious, or it can be gamey and tough. The key to cooking venison is to follow these simple tips to increase tenderness and reduce the gamey flavor. |
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