Venison mushroom stew
Tender pieces of diced venison seared first then gently cook at low temperature in a flavorsome broth for about 3-4 hours. The result is melt in your mouth tender venison, and a deep flavored sauce that is sure to impress and the whole family will love
Ingredients
- 500 grams deer meet diced
- 1 onion diced
- 5 clove garlic chopped
- 4 bay leaves
- 5 bacon rashes sliced
- 150 grams mushrooms sliced
- 200 ml wine red
- stock beef
- 2 tablespoon tomato paste
- 1 tin tomatoes crushed
- 3 carrots diced
- a few sprigs rosemary stalk discarded
- a few sprigs thyme stalk discarded
Instructions
- This recipe can be made in the oven, on the stove top or in a slow cooker/ crock pot.
- Put the oven on 100 degrees C
- Fry onions in the dutch oven until soft and fragrant, add garlic. Cook for another minute.
- Fry bacon crispy in the skillet pan and add to the dutch oven or crock pot - slow cooker then
- cook the mushrooms in the same pan until golden brown and add to the dutch oven or crock pot - slow cooker.
- Dust the venison pieces in flour. Fry golden brown then transfer it the dutch oven or crock pot - slow cooker together with the carrots, crushed tomatoes, tomato paste, herbs and bay leaves.
- De glaze the skillet with the wine. Reduce by half then pour it over the ingredients in the dutch oven or crock pot - slow cooker.
- Add stock, enough to cover everything. Put the lid on and place in the middle of the oven for about 3-4 hours or until meat is tender. If using the slow cooker: Put the lid on and set it to your liking and let it cook for several hours until meat is tender (Cooking time varies)
- Serve with Rice or potatoes
- Enjoy!
Notes
Cooking time varies depending on cuts and size of the meat as well as different oven and slow cookers.
A stew needs time for the flavor to develop. The longer it cooks, the better and more tender the stew will be.
The cooking time in this recipe is only an estimate. The stew/casserole is ready when the meat is fall apart tender.
