Venison Stew

  • Yield: servings


2 1/2pounds venison, cut into 1 1/2-inch chunks
1cup all-purpose flour
1teaspoon salt
3/4teaspoon coarsely ground black pepper
1/2cup vegetable oil
2large yellow onions, peeled and diced
2large carrots, peeled and cut into 1-inch chunks
3-- garlic cloves, finely chopped
3-- bay leaves
1/2teaspoon dried thyme
1/4teaspoon ground allspice
1-- (12-ounce) bottle hard apple cider or 1 1/2 cups apple cider
1tablespoon Worcestershire sauce
3cups reduced-sodium beef or chicken broth, divided
1pound Yukon gold potatoes, peeled and cut
-- into 1-inch chunks
1medium green or yellow bell pepper, cored and
-- cut into 1-inch pieces
1medium red bell pepper, cored and cut into
-- 1-inch pieces


1. Pat meat chunks dry with paper towels. Combine flour, salt and pepper in a large plastic bag. Add meat; close the bag and toss to coat the meat with flour.
2. Heat oil in a large skillet over medium-high heat. When hot, remove about half the meat from the bag, shaking off excess flour and add to pan in a single layer without crowding. Brown on all sides, 6 to 8 minutes. Remove meat and set on paper towels to drain. Repeat with the remaining meat. Transfer the meat to a large (5-quart) casserole.
3. Preheat oven to 325F.
4. Add onions and carrots to oil remaining in pan and cook over medium-high heat, stirring occasionally, until vegetables begin to caramelize, 6 to 8 minutes. Remove vegetables with a slotted spoon and add to meat. Add garlic, bay leaves, thyme, allspice, cider, Worcestershire sauce and 2 cups broth to the casserole; stir. (The liquid should barely cover the meat.) Bring to a simmer on top of the stove; cover the pot and place in oven. Cook 2 to 3 hours, until meat is barely tender.
5. Bring remaining broth to a boil. Add to stew along with potatoes and bell peppers. Stir, cover pot, and return to oven to bake about 1 hour, until meat is completely tender and potatoes are cooked. Serves 8.

Recipe by Greg Patent, "Living off the Land," Oct. 2009.