Venison Stew

[jer]

First had this stew years ago in Scotland, it was made by a lady who used to do for us when we stayed at the lodge, it is a meal that everyone thought was fabulous but not one for the diet conscious.


VENISON STEW
2 lb venison diced into cubes
4 oz butter
4 oz plain flour
2 onions
8 oz mushrooms
Qtr lb diced bacon
Half pint red wine
Water/ Stock to required consistency
2 tablespoons of cranberry sauce
Qtr tsp cinnamon
Qtr tsp nutmeg
Salt / pepper

METHOD
Brown venison in butter with seasonings, when done add bacon, onion, flour until all butter absorbed, wine and water/stock , bring to boil add cranberries, cook for 2 - 2.5 hrs in slow oven. Add mushrooms 1 hour before end of cooking time.
Check consistency throughout cooking and add water as required,
Note; the stew is supposed to finish a very thick consistency and even better when left and reheated the next day, use a light vegetable stock.

 

[arron]

Sounds good , did a similar one 2 days ago and put a puff pastry crust on it , simply lovely !!! ( I also put half a tub of game patty in at also ) as it needed using up !

 

[Whatthebuck]

Will be trying this!

 

[jer]

It's really good, don't be put off by the colour when cooking it though as the red wine can make it look weird.

 

[gerarddwatts]

To add some depth, chuck in some anchovy fillets.

Also try with a few scrapes of orange zest

 

[nathan83]

Google Scott Rea best venison stew, made it few times now nd its by far the best I ve had. Makes good pasties as well wth the leftovers

 

[dartmoordog]

Google Scott Rea best venison stew, made it few times now nd its by far the best I ve had. Makes good pasties as well wth the leftovers

Scott Rea’s Venison Stew is absolutely amazing, catch it on YouTube.

 

[froggyie]

marinate the venaison in red wine for 2 days and follow the recipe for beef bourguignon and you will end with a great stew.....

 

[John_R]

marinate the venaison in red wine for 2 days and follow the recipe for beef bourguignon and you will end with a great stew.....

I disagree. By all means cook venison with wine but such lean meat suffers if marinated in the wine in advance.

 

[VSS]

One important thing when making a venison stew: Don't use beef stock. Ruins the subtle flavour of the venison completely. A good quality vegetable stock is best.

Also, did you know that venison goes well with chocolate? I didn't, until my mum cooked a whole fallow leg with a red wine and dark chocolate.

 

[Cottis]

One important thing when making a venison stew: Don't use beef stock. Ruins the subtle flavour of the venison completely. A good quality vegetable stock is best.

Also, did you know that venison goes well with chocolate? I didn't, until my mum cooked a whole fallow leg with a red wine and dark chocolate.

I have never tried that with venison. I make my own chocolate from raw cacao butter and powder and coconut sugar, so i will use some next time I am cooking some cubed. I used it in beef chilli but never thought to put it in when stewing venison.

 

[Matt.]

Cheers, sounds cracking that does! I’m crap at cooking venison and need to practice!

 

[VSS]

I have never tried that with venison. I make my own chocolate from raw cacao butter and powder and coconut sugar, so i will use some next time I am cooking some cubed. I used it in beef chilli but never thought to put it in when stewing venison.

Not sure how mum cooked it. It wasn't a stew as such - the leg was whole - but neither was it roasted "dry". Jolly tasty, whatever! It was really dark chocolate - the sort that's almost bitter.

 

[McKenzie]

Venison stock, treacle & dark beer for shoulders & other cuts that benefit from slow cooking.

 

[Hudson12]

Thanks for that little recipe my favourite Is diced venison fried in butter with onions and mushrooms the simmered in red wine and stock for a few hours I then add Stilton melt it all down give a good stir and leave to cool then fill pie trays with puff pastry and fill and top off with pastry lovely the kids go mad for them and the boys at work can get enough of them either

 

[sauer]

For all the price of them , if eating game regular... one of best kitchen items you can purchase is a slow cooker
Sit on worktop plug it in , throw the stuff in , go to work come back 8 hrs later and tough cuts mostly overlooked turn into something special with right ingredients along side.

Beef hocks
Ham hocks
Neck cuts
Dice shoulder etc

Minimizes waste and used up lot of the less “special” cuts


Paul

 

[charlieboy-shooter]

Not sure how mum cooked it. It wasn't a stew as such - the leg was whole - but neither was it roasted "dry". Jolly tasty, whatever! It was really dark chocolate - the sort that's almost bitter.

Dark chocolate works well with hare as well. Maybe it's something to do with the meat being darker too.

 

[Deutsch - Drahthaar]

I have never tried that with venison. I make my own chocolate from raw cacao butter and powder and coconut sugar, so i will use some next time I am cooking some cubed. I used it in beef chilli but never thought to put it in when stewing venison.

Venison chilli with a small amount of dark chocolate is also very good

 

[Island]

For all the price of them , if eating game regular... one of best kitchen items you can purchase is a slow cooker
Sit on worktop plug it in , throw the stuff in , go to work come back 8 hrs later and tough cuts mostly overlooked turn into something special with right ingredients along side.

...

Paul

This. All day long.

One of my fav's is as follows:

1/4 lb bacon lardons
2lb diced venison
4 medium to large raw beetroot (peeled and large dice)
Pinch of chilli flakes
Slack handful of peeled shallots (the small round ones, leave whole)
Half a glass of red wine
Two good tablespoons of redcurrant jelly (or cranberry at a push)
Couple of bay leaves
Good splash of venison stock (if you can be bothered making it from the bones) or a decent veg stock.

Flour and brown the venison then fire the whole lot into the slow-cooker and stick it on low for 8-10 hours.

If you want to thicken the gravy at the end then it can be transferred to a small saucepan with a bit of flour to be cooked off.

Served up with a mustard mash it is just fantastic...

 

[Pingu]

Cheers guys - will get one tried this week