Venison stew recipe

[dan5oclocksmith]

I've got a bag of diced venison in the freezer that I want to do something with - and that something seems to be chucking it in the slow cooker to make a stew.

So, has anyone got a tried-and-tested recipe that'll be ok with all day in the cooker on a low heat?

Danke.

[madbadger]

You don't need a recipe for stew!

Seasoned (s&p) flour to roll the venison in. Brown it off in small batches.

Add the meat to the pot with onions or shallots. Add in any veg you have to hand. Any root veg, mushrooms, small potatos, whatever. (Make sure they are a unifomish size.)

Cover it all with Port / redwine / sloe gin / Ale / water anything you fancy.

Slow cook.

3 hrs ish in the oven at 150C or all day in the slow cooker.

[Dirty Frank]

No need to brown off imo, you lose a lot of flavour that way.

[PugwasHDJ80]

Dirty Frank said:

No need to brown off imo, you lose a lot of flavour that way.

really?

first time i've ever heard anyone say that- the browning is the caramelisation of the meat- creates LOADS of flavours.

You know a stew isn't going to taste of much when you pick out the meat and its that horrible grey flavour- all aneamic ugh..

happy to be shwon the error of my ways though!

[madbadger]

PugwasHDJ80 said:

Dirty Frank said:

No need to brown off imo, you lose a lot of flavour that way.

really?

first time i've ever heard anyone say that- the browning is the caramelisation of the meat- creates LOADS of flavours.

You know a stew isn't going to taste of much when you pick out the meat and its that horrible grey flavour- all aneamic ugh..

happy to be shwon the error of my ways though!

reaaly? +1

I never used to bother, but always do now. I think it gives it a lot more flavour.

[Mobile Chicane]

What kind of deer is it?

A valuable tip I got (from PH) was to cook roe deer in light ale rather than red wine.

This worked a treat, and I can completely see how red wine would overpower the flavour of the meat.

As said above, I'd brown it off first in a bit of flour.

[Melman Giraffe]

Mobile Chicane said:

What kind of deer is it?

A valuable tip I got (from PH) was to cook roe deer in light ale rather than red wine.

This worked a treat, and I can completely see how red wine would overpower the flavour of the meat.

As said above, I'd brown it off first in a bit of flour.

Also deglaze the pan, lots of good things left behind

[dan5oclocksmith]

Thanks for the tips - I can count the number of stews I have made on no hands, hence why a recipe is useful

So brown it off, deglaze the pan, bung in a bottle of Honeydew and a load of veg and leave to simmer away - I reckon I can manage that!

[S1_RS]

My g/f did a venison & dark chocolate casserole, was absolutely yummy. I've just googled it and there's plenty of recipes available.

[Mobile Chicane]

Also - don't add too much liquid. It should come approximately 2/3 of the way up the meat.

Vegetables will chuck out quite a bit of water, and you can always add more liquid later.

[petemurphy]

i literally did this one yesterday:

http://allrecipes.co.uk/recipe/301/venison-cassero...

very simple - cant go wrong if its slow cooked - i bunged in extra rosemary and thyme out the garden

must admit i did wonder whether the liquid should cover the meat or not but it turned out yummy and very autumnal

[Dirty Frank]

PugwasHDJ80 said:

really?

first time i've ever heard anyone say that- the browning is the caramelisation of the meat- creates LOADS of flavours.

You know a stew isn't going to taste of much when you pick out the meat and its that horrible grey flavour- all aneamic ugh..

happy to be shwon the error of my ways though!

I'm talking about Venison only though.

And if its supermarket venison its very unlikely to be deer. More likely to be some sort of Antelope. Great care is taken to ensure the animals don't know they are about to be shot, the adrenaline ruins the meat. This is the kind of meat the goes best with browning off but not deer imo. Far better cooked over a day in a bottle of real ale

[Gretchen]

I often add some diced Pancetta or Smokey Bacon to Venison casserole.

[jet_noise]

Dear dan5oclocksmith,

got any jam/cranberry sauce or (my favourite) marmalade?
Chuck a desert spoonful in for a smidge of sweetness, yummy,

regards,
Jet