Venison Stew

Recipe By:
Celine
  • Currently 5.0/5 Stars.
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  • Total Time 210 min Ico-add
  • Yield 6 Servings
  • Level Medium

It seems like there is always some venison in the freezer that nobody quite knows what to do with. Here's the answer with a tasty recipe for venison stew.
 

Ingredients

  • For spice mix:
  • 2 tablespoons paprika
  • 3/4 teaspoon thyme
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • For stew:
  • 5 pounds venison (chuck or leg meat), cut into 1 inch cubes
  • 3/4 pound dried apricots
  • 1/2 pound dried prunes
  • 1 cup dry red wine
  • 1/2 cup vegetable oil, divided
  • 6 cups beef broth
  • 3 cups chicken broth
  • 3/4 cup butter
  • 3/4 cup flour
  • 3/4 pound onions, chopped
  • 1/2 cup chopped parsley
  • Salt and pepper to taste
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Directions

  1. 1. Combine the ingredients for the spice mix, stir thoroughly and set aside.
  2. 2. Place the venison in a large bowl and toss with entire spice mixture. Cover with plastic wrap, set in the refrigerator and leave overnight.
  3. 3. On cooking day, combine dried fruit and red wine in bowl, and set aside. Heat a large saute pan until very hot, add a little oil. Add meat in batches and replenish oil as needed to brown meat well on all sides.
  4. 4. Transfer the meat to an eight quart stock pot as it browns. Deglaze saute pan with a bit of stock to melt drippings. Transfer drippings to stock pot along with the rest of beef and chicken stock.
  5. 5. Bring to a boil, reduce heat to simmer, cover and cook 2 hours or until meat is tender. When meat is done, strain off and save the cooking liquid. Set meat aside temporarily.
  6. 6. In the same stock pot, which you have now emptied, melt butter and cook until it bubbles being careful not to burn it. Stir or whisk in flour. Brown it lightly to make a roux.
  7. 7. Slowly add strained off cooking liquid to make a sauce. Add enough liquid for desired thickness. Let simmer five minutes. Add meat, dried fruit and wine.
  8. 8. Meanwhile, saute onions in a small amount of oil. Add to stew with parsley, salt and pepper to taste.