Stewed Venison

Stewed Venison so fall apart delectable you can’t help going back for more. Just the meal to warm you up this winter!

Ingredients

• 2-3 lbs, Marinated Venison Roast, chunked
  • Beef roast or tips would work too.
• 1 pkg, Baby Bella mushrooms, sliced
• 3-4, Carrots, M/L dice
• 3-4, Golden Potatoes, M/L dice
• 1, Sweet Onion, M/L dice 
• 4, Garlic cloves, pressed or minced
• 3 c, Red Wine
  • Mark West Pinot Noir is a cheap, low tannin, light red that has good flavor.
• 1+ c, Stock or Broth of choice
  • Good store bought or Homemade.
• 2-3 Tbsp, Tomato Paste
• 2-4 Tbsp, Red or Black Currant Jelly
  • Other jellies used a mix with Red Pepper Jelly and another with Apple Pumpkin Cider Jelly made previously that was in the fridge.
• 3 Tbsp, Flour
  • Gluten free 1 to 1 mix works well.
• 1 Sachet
  • A removable Cheese cloth bundle filled with: 1/4 bunch parsley stems, 1-2 Tbsp whole peppercorns, 2-3 bay leaves, 3-4 thyme sprigs, 2 whole crushed garlic cloves.
  • Or: 2-3 Bay leaves and 3-4 sprigs of Thyme (or 1 Tbsp dried)
• 1 Tbsp, Dried Basil
• Salt and Pepper
• 3-4+ Tbsp EVO (Extra Virgin Olive Oil)

Directions

1. If using a Dutch oven or similar oven safe covered pot – Preheat oven to 350 Degrees F. (325 will require a longer cooking time by appx an hour.) 
2. In coverable pot/Dutch oven heat evo at medium low.
3. *Optional: Add Mushrooms and brown them (don’t crowd them, do a couple rounds as needed), then remove and set aside to be added back later. 
4. *Optional: Lightly brown/sear (but not fully cook) the venison cubes. Replenish evo if needed.
   • Dry off excess marinade with paper towel and lightly coat in flour before browning. Careful not to let any excess marinade burn in the bottom of the dish. You may want to use a separate pan for this step or to skip this step altogether.
   • Don’t crowd the meat go in shift if needed. Then remove and Set aside.
   • KEEP THE MARINADE TO ADD LATER.
5. Sweat/sauté the onions with some salt and pepper, until nearly translucent. 
6. Add garlic and mix for 30 sec. 
7. Add tomato paste and flour with a little more evo and mix into a roux. Let heat for a couple minutes while stirring and agitating bottom to be sure it doesn’t burn or stick. (The wine will help this in a second too.)
8. Add jelly and while mixing start step 9.
9. Slowly add the wine and deglaze your pan. 
10. Bring mix to a boil and keep scraping bottom so the roux doesn’t stick. Until the initially potent alcohol smell has subsided.
11. Add meat, veggies, any leftover marinade, the sachet and/or seasonings, and about 1 cup of broth (or drinkable water with extra seasonings to compensate) – so contents are submerged, but barely – then mix well.
12. If using the oven move on to step 13, or, Bring mix to a boil, then turn the burner to low and cover for a few hours until even the meat can be “cut” with a spoon. (Check on it to stir, agitate the bottom, and add water or broth if needed throughout cook.)
13. *Oven: Turn off stove/burner, then cover and place in oven for a few hours until even the meat can be “cut” with a spoon. (Check on it to stir, agitate the bottom, and add water or broth if needed throughout cook.)
14. Let sit/rest for about 10 min then serve!  

Delicious served on some Buttered Rice or Lemon Thyme Basmati Rice. Yum!

Marinade Ingredients

• Venison Roast, tenderized and cubed
• 1/2 c, Evo (Extra Virgin Olive Oil)
• 1/3 c, Coconut aminos
• Juice from one Lemon
• 1/2 tsp, White Pepper
• Salt, to taste

Marinade Directions

1. Tenderize venison roast with puncture tool if available. This tool helps prevent flattening the meat as can happen with the mallet type of tenderizer. If you don’t have one, use a fork or similar to pierce the meat, not flatten. 
2. Marinate venison overnight.

Lemon Thyme Basmati Rice

• 1 cup, basmati or desired rice
• 1 3/4 c, broth (or water…broth adds more flavor)
• 2-3 Tbsp, Butter
• 1 tsp White Pepper
• 3+ sprigs fresh thyme (leaves shorn not whole. dried will also work)
• Salt, to taste
• juice of 1/2 lemon

Rice Directions

1. Bring broth or water to a boil in an appropriately sized pot. (Rice will grow to 3x its original amount. 1 cup dried basmati rice will equal 3 cups cooked.)
2. Add rice and bring to boil again
3. Turn down heat to low and cover with towel wrapped lid for appx 8 min.
4. Turn off burner, add butter and seasonings and fluff/mix with large fork. 
5. Serve!