Venison Stew is just the thing for these rainy chilly April evenings when you want to stay inside and make your house smell amazing.
Do you have some bottom of the freezer, tough as leather venison to use up? The steaks and the ground venison seem to get eaten right away in my house, but the really tough stuff seems to hang around in the freezer forever. Here’s what I do to use that meat up before the next deer makes it’s way to my freezer!
I guarantee this venison stew will make everyone smile, especially with a slice of rustic bread and a glass of cabernet sauvignon.
If you don’t have venison lurking about in your freezer, a lb of tough, cheap beef will work also.
The secret to tender venison stew is chopping small cubes of meat and precooking for tenderness. If it’s still a little frozen, it’s easier to chop.
- 1 lb venison, cut into very small cubes
- 1 cup chopped onion
- 1 T canola oil
- 2 32 oz boxes of beef broth
- ½ cup red wine
- water as needed
- 1 cup sliced carrots
- 4 large potatoes, cubed
- ½ cup quick cooking barley
- Brown venison in a dutch oven in the canola oil
- Add 1 box of beef broth and the wine, simmer for about 3 hours on very low heat, checking once in a while and adding water if needed
- Add rest of broth, carrots, onions, barley and potatoes, simmer until veggies are soft and barley is cooked, about 45 minutes to an hour
This will warm you up!