venison stew aka: clean out the fridge stew

Name: Venison Stew aka: Clean out the Fridge Stew
Prep time: 1 h
Cook time: 1 h 40 min
Yield: 6
Cuisine: American
Ingredients: 1 pound(s) venison, cubed; 1/2 cup(s) flour of choice; - olive oil; 3 small onions, quartered; 3 stalk(s) celery, chopped; 2 large carrots, peel and chopped; 1 - sweet potato, peeled and cubed; 2 - red potatoes, chopped; 2 - russet potatoes, peel and chopped; 1 - zucchini; - mushrooms; 1 pound(s) green beans, frozen; 1 teaspoon(s) cumin; 1 teaspoon(s) basil; 1 teaspoon(s) marjoram; - red pepper flakes; 3 cup(s) good chicken stock; 1/2 cup(s) dry red wine; - salt and pepper

6 Pinches 10 Photos

TERRI OPGENORTH

Lake Mills, WI

Updated on Feb 12, 2019

This recipe came about when Dear Hubby decided to put a venison tenderloin in the fridge to thaw without letting me know. As I was wondering what the mess was in the fridge, I spotted the meat! Oh my, how long was it there? Time to make some emergency venison stew! I had some veggies that needed using and a little time on my hands...this is the resulting recipe and it is fantastic! Be creative as to what you want to add to your stew and make it your own! I hope you try my method for cleaning out the refrigerator and discover a delicious stew of your own!

Rate

prep time 1 Hr

cook time 1 Hr 40 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 pound venison, cubed
1/2 cup flour of choice
- olive oil
3 small onions, quartered
3 stalks celery, chopped
2 large carrots, peel and chopped
1 - sweet potato, peeled and cubed
2 - red potatoes, chopped
2 - russet potatoes, peel and chopped
1 - zucchini
- mushrooms
1 pound green beans, frozen
1 teaspoon cumin
1 teaspoon basil
1 teaspoon marjoram
- red pepper flakes
3 cups good chicken stock
1/2 cup dry red wine
- salt and pepper

How To Make venison stew aka: clean out the fridge stew

Step 1

Cube venison and dredge in flour. Heat a few Tablespoons of olive oil in cooker of choice. When hot add floured meat.

Step 2

Brown nicely and remove to a bowl.
Step 3

Spices.
Step 4

Add a bit more olive oil to the pot if needed and add in onions, celery and spices. Saute until all are fragrant.
Step 5

Add in all veggies but the tender ones. (mushrooms, zucchini and beans) Stir up well and let them cook a little. Grind some salt and pepper over all.
Step 6

Add the stock and the wine. Bring to a near boil.
Step 7

Almost done!
Step 8

Add the reserved meat, stir and turn down the temperature to a simmer. Simmer an hour or until the veggies are nearly ready
Step 9

Add in the tender veggies and cook for 30 minutes
Step 10

Taste for seasoning and add more salt and pepper if necessary.
Step 11

Serve with some crusty bread for dipping, Enjoy!
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