Adapted from an original recipe.
- Carbohydrate 45.403014166687 g
- Cholesterol 71.0628046333333 mg
- Fat 20.846680909594 g
- Fiber 5.98648344361782 g
- Protein 36.6313887039116 g
- Saturated Fat 8.07534277008908 g
- Serving Size 1 1 Serving (503g)
- Sodium 330.121677632277 mg
- Sugar 39.4165307230691 g
- Trans Fat 2.64270778068481 g
- Calories 518 calories
Step-by-step
- In a deep skillet or stew pot, brown the meat in oil.
- Add onions, carrots, Worcestershire sauce, bay leaf, oregano, and broth.
- Simmer, covered for 1/2 -1 hr, or until meat is tender.
- Add potatoes. Simmer for an additional 1/2 hour.
- Combine flour and water. Stir into stew.
- Remove bay leaf. Taste it and add salt and pepper to taste.
Deep cast iron pots or heavy-bottomed Dutch ovens are non-negotiable for venison stews because thin aluminum pans create hot spots that scorch flour thickeners during the final simmer. Searing two pounds of lean game meat requires sufficient thermal mass to maintain oil temperatures around 375 degrees Fahrenheit without dropping drastically when the cold protein hits the surface. Crowding the pan releases moisture prematurely, which turns the browning phase into a steaming process.
Stews utilizing lean game meats benefit from prolonged, gentle heat transfer rather than rapid boiling to break down tough connective tissues without toughening the muscle fibers further. Simmering the mixture covered for thirty to sixty minutes softens the root vegetables while concentrating the beef broth and Worcestershire base. Starch molecules from the potatoes release slowly into the liquid, contributing body before the final flour-and-water slurry is incorporated.
Flour slurries must be whisked vigorously with cold water in a separate small container to eliminate lumps before hitting the hot pot, otherwise pockets of raw starch remain trapped. Substituting beef for venison changes the fat profile and flavor intensity, though the cooking times remain identical. Cool leftovers rapidly within two hours of cooking and store them in airtight glass containers for up to four days.
