January 2023 - 13
WILD KITCHEN
Venison stew
Tunisian style
Venison stew is a standard in my home, and
I make many varieties. This one, inspired by the
flavors of Tunisia and North Africa, is one of my
favorites. If that sounds exotic, it mostly isn't.
Virtually everything you need to make this recipe
you already have or is easily found in the supermarket.
For this recipe, beef or lamb can be used
instead of venison.
I first made this venison stew from a whitetailed
deer doe I shot in an alfalfa field in northern
Wyoming. Any decent piece of big game meat
will work. Game meats and tough domestic cuts
suitable for stews require a long time before they
will submit. You cannot make a venison stew on
a schedule. Sometimes it's done in 90 minutes.
Sometimes, like when you have an old bull or
graybeard buck, it can take upwards of 4 hours.
Slow and low is the key.
Don't worry, just kick back and let the stock
and herbs do their thing.
(Photo by Holly A. Heyser)
Hank Shaw hunts and
fishes across the country,
has penned multiple wild
game cookbooks and
keeps an award-winning
food blog at honest-food.
net. His cookbooks are
available at the Game and
Fish Store.
Ingredients
2 to 3 pounds venison stew meat, cut in 2-inch chunks
Salt
¼ cup olive oil
2 large onions, sliced root to tip
5 garlic cloves, chopped
2 tablespoons tomato paste
1 quart venison broth or beef stock
2 bay leaves
2 pounds fingerling or Yukon gold potatoes
2 Anaheim peppers, diced
1 cup peas
12 green olives, chopped
1 or 2 preserved lemons, chopped (optional)
2 tablespoons Harissa or ground chiles
⅓ cup chopped parsley or cilantro
Preparation
Prep time: 20 minutes
Cook time: 3 hours
Serves 8 people
1. Heat olive oil in a Dutch oven or
other large pot with a lid. Brown
stew meat over medium-high heat.
Do this in batches and take your
time. Set aside the browned venison
while you do the rest.
2. Heat oven to 325 degrees.
3. When the meat is browned add the
onion. This will deglaze the pot. Stir
it around until no browned bits are
left in the pot. Saute until the onions
are browned, then add the garlic and
cook another minute or two.
4. Add the meat back into the pot, then
the tomato paste and mix well. Pour
in the venison or beef stock and bay
leaves and bring to a simmer. Add
salt to taste, cover and put into the
oven for two hours.
5. At the two-hour mark turn the heat
down to 300 and add the potatoes
and peppers. Return to the oven.
6. Once the potatoes are tender remove
the pot from the oven, turn it off
and stir in the remaining ingredients.
Cover the pot on the stovetop and let
sit for 5 minutes before serving.
Wyoming Wildlife | 13
https://honest-food.net/
January 2023
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