Venison Stew with Garlic (old French recipe)

Lisa Says: Here’s my Venison recipe. Has never failed to be fork tender, flavorful, and fantastic. Wild game is SO much better than these corralled animals we consume today. Much leaner, healthier, naturally ORGANIC, and in line with what our bodies were designed to flourish on.

Venison Stew with Garlic (old French recipe)

2 tablespoons olive oil
2 pounds venison roast or you can cut into 1.5 inch cubes
1 onion, chopped
1 whole head of garlic, separated and peeled
1 teaspoon flour
1-4 cups dry red wine
2 cloves
Kosher or Sea Salt and fresh Cracked Pepper
1 tablespoon minced parsley
1 bay leaf (or 3)
3 juniper berries (I have some if you need any)
½ teaspoon thyme

(The original recipe calls for cooking this on the stove top in a ‘heavy casserole’ but here’s how I do it. My way can also be adapted to a campfire)

Preheat oven to 375 degrees and TAKE OUT TOP RACK leaving only bottom rack.

Heat the oil in a cast iron dutch oven on the stove top to start. Brown the meat well on all sides. Add the onion and all that delicious garlic. Continue cooking until the onion starts to melt. Stir in the flour. Add 1 cup wine, cloves, salt & pepper (not much), parsley, juniper berries, bay leaf, and thyme.
Put in oven and stir every 30 minutes, adding more wine when needed ( and it’s always needed), until meat is fork tender (about 2 hours). It will make it’s own gravy that’s fantastic. In the last 30 minutes add baby carrots and/or small red potatoes if desired. Enjoy with a nice red suited for wild game.

C’est magnifique !

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2 Comments

  1. chance
    Posted 30 Apr at 3:14 pm | Permalink

    About how much does this make?

  2. HungerForHealth
    Posted 22 May at 10:29 am | Permalink

    Depending on how large the roast, it’s so yummy my family usually fights for 8 oz. portions of venison so for 2# it would mroe than feed 4. If I need more, I just add more potatoes and carrots.

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