We all adore the tenderloin, and know and love how jerky can last throughout the year, but some of us may get stuck figuring out what to do with the rest of our deer. Enter: Stew. Ahhh, stew. Such a wonderful dish.
Many a cold night have been kept at bay by the warmth that comes from a stew, and don’t forget how well the stuff freezes for later. Continuing in our “best of” recipe tradition, we sought out the tastiest and most unique venison stew recipes we could get our hands on.
No one around here is a fan of the word “fruity,” except in the case of this stew. Apples and plums hug the venison meat alongside cherry tomatoes and your choice of beans in a hearty, flavorful dish that we’d love to pair with a thick ale. Don’t shy away from adding potatoes to this recipe either; the more the merrier when it comes to a good stew.
Image and Recipe via: Caravan Outdoors
Living in the middle of Texas, our office is a stone’s throw away from dozens of great BBQ joints, and we look forward to when the chefs break out some of their more culinary endeavors – especially when it’s venison. This stew comes from Southern Soul BBQ over in St. Simons, Georgia, where Chef Comer Smith dreamed up this dish after various stints in white tablecloth establishments in Chicago, France, and Southern California. Like the photo below, give us a bowl of this and a thick dark beer any winter day.
Image and Recipe via: Garden & Gun
Boy, do our friends at Food For Hunters sure know how to make a person hungry! We spied this dish a while back and have been biding our time until the next cold snap so we can whip this out. Get out your tastiest root vegetables, they’re getting a bath in tasty stock and venison meat. This recipe includes the additional step of dumplings, but dumplings or not, we’re dreaming about dipping a piece of crusty bread into the rich broth of this dish.
Image and Recipe via: Food For Hunters
Gnocchi is such a fun word to say, and an even more delicious thing to eat. Soft, tasty pillows of potato floating in a rich stew is enough to make a grown man cry. Want to make your own gnocchi? The author, StoneGable, was kind enough to include a link at the end of the recipe to a how-to video.
Image and Recipe via: StoneGable
Stew is comfort food, plain and simple, which is why getting back to your roots with this woodland-inspired recipe will be even more relaxing. It’s simple, with easy instructions to follow, and as long as you’re using fresh, quality ingredients you just can’t go wrong.
Image and Recipe via: And Here We Are…
If you’re thinking this isn’t your ordinary stew recipe, you’re absolutely right. A hearty marinade as well as the bold flavors of grappa and juniper make this dish a standout from traditional stews, and a bright, colorful presentation if you’re planning on having a dinner party of guests to impress. Although a little bit lighter of a stew, the heartiness of the beetroot and pancetta add great texture.
Image and Recipe via: ILoveMyGrub.com
For the marinade:
From Emeril Lagasse and Jessie Tirsch’s cookbook “New New Orleans Cooking,” this recipe is heavy on the tomato, and deep with meaty flavor. Brown stock should be homemade, and if you’ve never made your own stock before – prepare to experience a whole new level of soups, stews, and gumbos. Stock makes a big difference, so here’s a quick recipe for brown stock to use to make this dish complete.
Image and Recipe via: TasteBook.com
We’ve said it before, but everything is better with bacon. This basic recipe could be made without bacon, and expanded on to suit any ingredients that you may have available. Use this recipe if you’re looking for something basic to adapt upon.
Image and Recipe via: A Pot of Tea and a Biscuit
What are your favorite venison stew recipes? Share your thoughts in the comments below.
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