If you are lucky enough to access venison this year, you have got to try this venison stew. We were gifted a deer shoulder this fall from our patient Lowell (thanks again Lowell, you’re the best!). Check out what I did with the backstrap he gave us, too! I’ve still got a few more roasts in the freezer for use this spring, and my husband cut me a few packages of stew meat which I will use in today’s recipe.
You can cut venison stew meat a couple of different ways: 1.) Trim every bit of meat away from the bones, using all the scrap chunks as stew meat, 2.) Dice up a roast into stew meat cubes.
I have adapted my beef stew recipe (which I have not posted on Healing Cuisine yet! Will do that for you soon!) to make this venison stew. It is delicious! Pair it with a big slice of savory Coconut Flour Bread and you’ve got the perfect comfort meal! You’ll want to get your hands on this organic Worcestershire sauce. It makes this recipe, really helping to meld the flavors of the vegetables and calming the wild taste of the venison. I like to make this in the slow cooker to acheive perfectly tender venison, but you can certainly do this in a dutch oven in the oven or in a stock pot on the stove top.
Please note that if your are eating the Advanced Plan right now, you will want to omit the carrots and potatoes and replace them with cauliflower, broccoli, zucchini, or any other Advanced Plan low glycemic vegetable. If you are on the Core Plan, it is your choice if you want to keep the carrots and/or potatoes in the stew. You can replace them with sweet potato, or any other vegetable you wish. This recipe is very forgiving given the mix of veggies that you use.
- 1 Tbsp coconut oil
- 2 lbs venison stew meat (can sub in beef stew meat or chicken)
- 2 cups organic onions, diced
- 1 cup organic cauliflower, diced
- 1 cup organic carrot, diced (omit if Advanced Plan, replace with cauliflower)
- 1 cup organic redskin potatoes, diced (omit if Advanced Plan, replace with cauliflower)
- 1 cup organic celery, diced
- 4 garlic cloves, minced
- 1 Tbsp organic Worcestershire sauce
- 1 Tbsp dried oregano
- 2 tsp dried thyme
- 2 bay leaves
- 1 tsp cayenne pepper (optional)
- 2 tsp sea salt
- 1 Tbsp fresh black pepper
- 4 cups organic vegetable stock, sodium free
- 1 cup organic red wine (omit if Advanced Plan, replace with stock)
- 1/4 cup potato starch OR 3 Tbsp arrowroot powder
- 1.) Heat a large skillet over Medium-High heat. Add coconut oil and venison stew meat. Deeply brown the meat on all sides (this adds an extra layer of flavor to the stew).
- 2.) Start heating the slow cooker on High. Add the stew meat, diced vegetables, garlic, Worcestershire sauce, dried herbs, seasonings, and vegetable stock.
- 3.) In a small bowl, whisk together the 1 cup of red wine (or 1 extra cup of vegetable stock) with the potato starch (or arrowroot powder). Pour this mixture over the stew meat and vegetables. Cover and let it stew on High for 2-3 hours, until the venison meat is tender. Remove the bay leaf before serving.
- If your are eating the Advanced Plan, you will want to omit the carrots and potatoes and replace them with cauliflower, broccoli, zucchini, or any other Advanced Plan low glycemic vegetable.
- If you are eating the Core Plan, it is your choice if you want to keep the carrots and/or potatoes in the stew. You can replace them with sweet potato, or any other vegetable you wish.
