Venison Stew Recipe

Venison Stew Recipe

• 4 tbsp. plain flour
• salt and black pepper, to taste
• 2 lbs. venison meat, cut into 1-inch cubes
• 4 tbsp. olive oil, divided in 2
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 carrots, chopped
• 2 celery sticks, chopped
• 6 tbsp. blueberries
• 2 Rosemary twigs
• 3 cups beef stock
• 6 shiitake or Porcini mushrooms, dried, pre-soaked in ½ cup boiling water
• 1 tbsp. Worcestershire sauce
• 4 small new potatoes, cubed

1. Mix the flour with salt and pepper in a bowl, then add the venison meat and mix to coat all the cubes.
2. Heat 2 tbsp. olive oil in a large non stick pan (with a matching lid) on high heat, then cook the venison cubes until they’re brown. Reserve.
3. Add 2 tbsp. olive oil to the same pan and add the onions, garlic, carrots, celery, and blueberries. Cook for 5 minutes, mixing with a wooden spoon, then add ¼ cup of beef stock and one rosemary branch.
4. Cook for 4 to 5 minutes, covered.
5. Uncover and add the browned venison meat and 1 rosemary branch, then cook for an additional 5 or 8 minutes.
6. Stir and add 2 cups of beef stock, Worcestershire sauce and the mushrooms including all the water they’ve been soaking in.
7. Bring to the boil, then turn the heat down to low until just simmering.
8. Add the potatoes and slow cook for at least 1 hour, adding the remaining stock if needed, cooking until the meat and the vegetables are tender. Add fresh rosemary leaves and serve immediately.