Venison or Beef? Go Venison!
It’s January, and in Pennsylvania, it’s gloomy, cold and the days are short. Now that the holidays are over, and all the decorations are down, I’m finding ways to keep bringing the warmth and joy straight from my kitchen. This time, it’s venison stew!
When my mom asked if I wanted some venison, I was hesitant at first. I’m not a huge fan of game meat, but I said, “what the heck, let’s try a stew” and friends, I’m so glad I did. If you’re not convinced that venison is the way to go here, feel free to use beef instead! Honestly though, what’s better than meat straight from your local woods?
This stew is full of bold flavors and tastes like it spent hours slow cooking when in reality, a few ingredients were thrown in the pot and ready to go within an hour. The trick to the bold flavor is the herb bouquet and the addition of red wine and Worcestershire sauce added to the beef stock you’re used to using for stews.
I found that wrapping the herbs in cheesecloth saves tons of time on prep. You still get all the benefits of the flavors without having to remove the herbs from their stems, and then measure, and chop them. When the stew is done, remove the bouquet, and bam, you’re ready to eat.
Finally, I really like the “shake-and-bake” method. This allows me to really walk away from the stew while it cooks without having to remember to throw together a slurry. You certainly can go the slurry route though! Just season the meat with salt and pepper, and brown as directed. Follow the rest of the recipe and add the slurry at the end. Continue to cook for 5-10 minutes to allow the broth to thicken.
I hope this stew brings smiles around your table and comfort to your stomachs. Enjoy!
- 2 lb Venison cubed
- 2 Tbsp Avocado oil
- 4 Large Carrots sliced
- 3 Stalks Celery sliced
- 6 Red Potatoes cubed
- 1 Large Yellow Onion diced
- 32 oz Beef Stock
- 1 1/2 Cups Red Wine
- 1/4 Cup Worcestershire Sauce
- 4 Large Fresh Sage Leaves
- 2 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 2 Tbsp Fresh Parsley
- 1 Bay Leaf
- 1 Tbsp Garlic Powder
- 1 tsp Sea Salt
- 1 tsp black pepper
- 1/4 Cup Tapioca Flour or Arrowroot Starch
- Create an herb bouquet. To do this, wrap the sage, rosemary, thyme, parsley, and bay leaf in cheese cloth. Tie the cheese cloth with cooking twine to hold herbs inside.
- Mix the tapioca flour, garlic powder, S&P together in a gallon-sized, zip-lock bag. Add your cubed venison and shake (shake-and-bake style) until the meat is fully coated.
- Over high heat, heat 2 Tbsp avocado oil in an 8qt pot. When hot, brown meat on all sides. The meat does not need to be fully cooked.
- Turn the heat down to medium, add onions, carrots, and celery. Season veggies with S&P and cook until onions are translucent.
- Add the beef stock, red wine, worcestershire sauce, potatoes, and herb bouquet.
- If needed, add more stock (or water) to cover the meat and veggies.
- Bring pot to a boil and then reduce to a simmer. Cook until potatoes and meat are tender. About an hour.
- Serve alone, or over cauliflower rice, and enjoy!
Amanda Haile is a Nutrition & Fitness strategist with 8 years experience. She coaches others on building health from the inside out and uses her own experience battling hidden disease to teach people that their environment (mental, physical & emotional) has greater influence on their health than they may understand. Her signature style is to teach people how to take baby steps toward health, so that changes stay exciting, are manageable and sustainable. Feel healthier and more confident so that you’re living a life of health, joy, and happiness that will bleed into your success and relationships. You can follow her on Instagram at @amanda.m.haile
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