Winter Venison Stew
Morgan Davis, RD, LDN, CSSD
Registered Dietitian
Certified Specialist in Sports Dietetics
There’s only one thing easier than stew, and that’s stew made in a crockpot. I can’t sing the praise of my crock pot enough. Set it, and forget it! And the best part… after a long day of work you get to open the door to your home and are greeted by the savory, welcoming scent of whatever you have cooked up for the day. Welcome home!
Today, I used some of the venison we have stowed away in the freezer. Feel free to use ground beef in exchange for venison. After defrosting overnight, I simply tossed the cubed meat in flour and some seasonings…..
Add meat to oil that has been warmed over medium heat in a large skillet. Brown the cubes of meat on all sides.
I like to chop my vegetables while the meat is browning to be more efficient. Time is money!!! When your meat is browned (you don’t need to cook it through), add it with your vegetables to the crock pot. While your skillet is still sitting over medium heat, pour half the beer in the skillet to deglaze the pan. Use a wooden spoon to scrape up all the little browned bits.
Pour that, and the rest of the beer, into your crock pot. Stir in the garlic, rosemary, pepper, worcestershire sauce, soy sauce and beef broth.
Cook on low heat for 8-10 hours. If broth is too thin, you may add additional flour. Whisk 2 Tb flour with 2 Tb cold water (do NOT add dried flour right to hot stew… unless you like clumps of flour in the finished product). Add your flour paste to stew while stirring. Then serve yourself up a nice hot bowl of comfort food!
Ingredients:
2 Tb canola oil
2lbs venison ham, cut into 1 inch cubes
1/4 cup flour
1 Tb dried oregano
1/4 tsp ground black pepper
1 yellow onion, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
6 small potatoes, chopped
3 garlic cloves minced
1 Tb dried rosemary
1/2 tsp ground black pepper
1 Tb lite soy sauce
1 Tb worcestershire sauce
12 ounces beer (I used Sam Adams Boston Lager)
2 cups low sodium beef broth
1. Heat oil in skillet over medium heat.
2. Toss cubed venison with flour, oregano and 1/4 tsp black pepper.
3. Add venison to hot oil and cook until browned on all sides.
4. While meat is browning, chop your vegetables and add to crock pot.
5. When meat is finished browning, add to the vegetables in the crockpot. While your skillet is still sitting over medium heat, pour half the beer in the skillet to deglaze the pan. Use a wooden spoon to scrape up all the little browned bits. Add this, as well as remaining beer, to the crockpot. Stir in the garlic, rosemary, pepper, worschestire sauce, soy sauce and beef broth.
6. Cook on low heat for 8-10 hours. If broth is too thin, you may add additional flour. Whisk 2 Tb flour with 2 Tb cold water. Add your flour paste to stew while stirring. Enjoy!
