Category Archives: Venison

LINK: Chris Hastings’ Perfect Venison Stew

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It takes a good hunter to wait patiently in a deer stand in complete silence until the deer is close enough to take down with a single, perfect shot but it takes a seasoned hunter to be able to dress the deer, butcher it and create a delicious meal with it.

If you look in the average hunter’s freezer, it is usually chock full of venison from all of the deer that they have bagged and butchered over the past season ranging from steak, sausage, roast, jerky or tenderloin. That hunter is also guaranteed to have some top secret recipes passed down from generations of hunters before him.

Garden & Gun posted a great link to a recipe for venison stew (below) from Chris Hastings of the Hot & Hot Fish Club in Birmingham, AL on its site that sounds absolutly amazing and one that you probably want to add to your collection.

If you haven’t heard of Garden & Gun before it is both a magazine and website published out of Charleston, SC that focuses on the Southern lifestyle and all of the idiosyncrasies that make it what it is. It is the ultimate coffee table magazine for anyone living in the South and can open up a whole new world of things to do in your area.

Venison Stew

Serves 8

2 oz olive oil
¼ lb smoked bacon, chopped
2 lbs cubed venison leg meat, 1 inch
2 lbs venison sausage, 1-inch thick slices
8 boiling onions, peeled
2 turnips, peeled and cut into 8 wedges each
1 rutabaga, peeled and cut into 16 wedges
8 parsnips, peeled and cut 1/3 in length
16 finger potatoes
1 tbsp chopped shallots
½ tbsp chopped garlic
1 tbsp fresh thyme, chopped
1 tbsp sage, chopped
1 tsp ground juniper
¼ cup flour
8 cups beef or venison broth

Heat olive oil in heavy bottom saucepan. Add bacon. Cook until golden brown. Remove. Season leg cubes with salt and pepper. Brown in bacon fat and olive oil. Remove. Brown sausage and remove from heat. Brown vegetables in saucepan then add shallots, garlic, and herbs. Cook for 2 minutes. Add leg, bacon, and sausage. Sprinkle in flour, coating all contents evenly. Cook for 2 to 3 minutes. Add 4 cups broth and bring to a boil. Reduce heat and simmer. Skim. Add remaining 4 cups. Bring to a boil. Reduce heat and simmer once again. Season with salt and pepper. Cover for 30 minutes and cook over low heat. Skim from time to time. Place into large bowls and serve immediately. Should be slightly thickened and very rich.

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