Venison Stew

Ingredients: 2 pounds Venison 3 tablespoons oil 2 tablespoons flour Salt and freshly ground black pepper Pinch of cayenne 2 large onions, coarsely chopped 1 garlic clove, crushed 2 tablespoons tomato puree, dissolved in 4 tablespoons water 1 1/4 cups Guinness 2 cups largely diced carrots Sprig of fresh thyme Chopped parsley, for garnish Equipment: […]

Venison Chili

Ingredients: 2 lbs. ground venison 1/4 cup vegetable oil 1 large onion coarsely chopped 1 medium green bell pepper and deseeded coarsely chopped 4 garlic cloves crushed 2 tbsp. fresh chopped basil 2 tbsp. chili powder 2 tbsp. ground cayenne pepper 1/2 tbsp. ground cumin 2 – 16 oz. cans of small red beans drained […]

Creole Venison Stew

Creole Venison Stew Use the stew meat cuts from butchering your deer to make a tasty creole venison stew. The spices and vegetables really add to the dish. Use a cast iron covered skillet or dutch oven for that little bit of “frontier” authenticity. Ingredients 3 tablespoons olive oil 2 pounds venison stew meat 1/4 […]

Roast Venison

Ingredients: 3 pounds venison top round Salt and freshly ground black pepper 2 tablespoons vegetable oil, as needed Equipment: Large oven-proof skillet (I uses a cast iron skillet) Preheat the oven to 350 degrees F. Rub the venison with salt and pepper. Heat the oil in an oven-proof large skillet over high heat. Sear the […]

Venison Pot Pie

Venison Pot Pie Vegetables: 2 medium turnips, peeled, cut into 3/4-inch chunks 1/2 cup green peas 2 carrots cut into 3/4-inch chunks The stew: 3 pounds venison (rump, chuck roast, top or bottom round) 4 ounces lean bacon 2 medium carrots, minced 1 onion, minced 1 stalk celery, minced 6 tablespoons butter 6 tablespoons flour […]