Today’s Table – Venison Stew

January 19, 2012

  I love making venison stew in the cast iron dutch oven!

Venison Stew

Cook on med-high heat for 3-4 minutes, DO NOT OVER COOK:

• 2-3 tablespoons olive oil
• 2 pounds venison stew meat

When it is just about done add and saute for 1-2 minutes:

• 2 onions – chopped
• 1-2 stalks celery – chopped
• 2-3 carrots – chopped
• 1-2 cloves garlic minced

Add to the pot:

• 1 cup red wine, and stir up good

Add:

• 1 tomato- peeled, seeded, chopped
• 1-2 cups black beans
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 bay leaves
• 3-4 cups brown stock
• Salt and black pepper
• Lowery’s seasoning salt

Bring the liquid up to a boil, cover and reduce to a simmer for 1 hour, or until the meat is very tender.

How to Season a Cast Iron Pan

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Topics: Recipes, Today's Table | 1 Comment »