« Back to the list of recipes
Virginia Pierce’s Venison Stew
Venison Stew featuring aged venison browned in bacon grease which gives an amazing depth of flavor to this hearty dish.
By: Virginia Pierce
Aged venison browned in bacon grease gives an amazing depth of flavor to this hearty dish.
- 2 pounds venison (from the ham) cut into 2-inch chunks
- 4 tablespoons all-purpose flour seasoned with a pinch each: black pepper, salt, garlic salt
- 3 tablespoons bacon grease
- 1 large onion, quartered
- 1 clove garlic, chopped
- 1 teaspoon dried basil
- 4 cups chopped potatoes
- 2 cups sliced carrot
- 1/2 cup red wine
Place seasoned flour in a plastic bag. Add meat cubes and shake until meat is coated. In a large cast iron pot brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Add onion, garlic, and basil and cook until lightly browned. Add potatoes and carrots. Add red wine and enough water to bring the liquid level
nearly to the top of the stew mixture. Simmer, covered, for 2 to 3 hours. Serves 8.
For optional dumpling topping, mix dumplings according to Bisquick box directions and spoon onto stew 20 minutes before
you are ready to eat. Cover for 10 minutes. Uncover and continue cooking for 10 minutes.
Wine pairing: Cabernet Franc-Merlot Blend
MyNorth Food & Wine Up North Newsletter
- Impress your guests with great recipes from area chefs and restaurants.
- Be in the know when it comes to our local wine scene.
- Stretch your dining dollars with seasonal restaurant specials for every budget.
All this and more when you subscribe to our FREE monthly e-newsletter, Food & Wine Up North. Start your free subscription today.