When it comes to game meat, there is nothing quite like venison. Venison is lean, healthy and, when properly prepared, absolutely delicious. Stewing is one of the best ways to cook venison, as it tenderizes the meat and infuses it with flavor. Here is a delicious venison stew recipe that is sure to please.
The Secret to the Best Venison Stew
There are few things more comforting than a big pot of homemade stew simmering away on the stove. And when that stew is made with rich, flavorful venison, it’s even better. Here are a few reasons why I love stewing venison:
1. It’s a great way to use up tougher cuts of meat. Stewing venison helps to break down the tough connective tissues, making the meat more tender and delicious.
2. It’s a great way to stretch a pound of meat into a hearty meal. When you add in some potatoes, carrots, and other veggies, you can easily feed a family of four with just one pound of venison.
3. Venison stew is the perfect comfort food. There’s something about the rich, hearty flavor of venison stew that just hits the spot on a cold winter day.
4. It’s easy to make. Stewing venison is about as easy as it gets when it comes to cooking. Just throw all of the ingredients into a pot and let it simmer away until the meat is cooked through.
5. It’s a great way to use up leftover venison. If you have some venison that’s been sitting in your freezer for a while, stewing it is a great way to give it new life.
So there you have it. These are just a few of the reasons why I love stewing venison. If you haven’t tried it yet, I urge you to give it a go. I think you’ll be pleasantly surprised at how delicious it is.
How to make stew vension
- Preheat oven to 180C/fan 160C/gas 4.
- Fry veggies in oil and butter in a heavy-based casserole for 4-5 mins until golden.
- Add garlic, fry for 1 minute, set aside.
- Put venison in plastic bag with seasoned flour and shake to coat.
- Add more oil and butter to pan, fry venison over high heat, stirring now and then, until well browned.
- Set aside with vegetables.
- Add redcurrant jelly and wine to pan, bring to boil, scrape up bits that have stuck to the bottom.
- Pour in stock, add thyme, bay leaf, meat and vegetables.
- Season if you like, bring to boil, cover and transfer to oven for 1½ hrs or until tender.
- Remove from oven and check seasoning.
Venison Stew: A Flavorful Delight
There are many ways that you can vary your recipes for stewing venison. You can use different cuts of meat, different herbs and spices, and even different types of vegetables. Here are some ideas to get you started:
- Use a combination of different cuts of meat for a more interesting stew. venison shoulder, neck and leg are all good choices.
- Add some aromatic vegetables to the mix, such as onions, garlic, carrots and celery.
- Use fresh herbs, such as thyme, rosemary or sage, to add a depth of flavour.
- For a more robust stew, add some red wine or beer to the mix.
- For a touch of sweetness, add some diced fruit, such as apples, pears or apricots.
- Use a variety of different vegetables, such as potatoes, sweet potatoes, squash, peas or corn.
- Spice it up with some cayenne pepper, chili powder or other ground spices.
- Give it a smoky flavour with some smoked paprika or chipotle peppers.
- Make it creamy with the addition of some cream, milk or sour cream.
- Thickening the stew with some flour, cornstarch or arrowroot will give it a heartier texture.
Experiment with different combinations of ingredients to find the perfect stew for your taste.
What cut of venison is best for stew?
There are a variety of cuts of venison that can be used for stew, but the best cuts are from the shoulder or hind leg. These cuts are full of flavor and will stand up well to the long cooking time required for stew. If you are using venison that was harvested wild, be sure to trim away any silver skin or gristle before cooking.
How do you cook venison so it falls apart?
Venison is a tough, lean meat that can be difficult to cook without drying it out. The key to cooking venison so that it falls apart is to use a slow cooking method, such as braising, stewing, or crockpotting. This allows the venison to cook slowly in liquid, which helps to keep it moist and tender. When cooked properly, venison should be tender and juicy, with a rich, gamey flavor.
There are many different ways to cook venison, but braising is often considered the best method for producing tender, fall-apart meat. To braise venison, brown the meat in a large skillet over medium-high heat. Then, add the meat to a Dutch oven or other heavy-bottomed pot along with some liquid, such as beef or chicken stock. Cover the pot and simmer over low heat for several hours, or until the meat is very tender.
Another good method for cooking venison so that it falls apart is to stew it. To stew venison, brown the meat in a large pot over medium-high heat. Then, add the meat to a crockpot or other slow cooker along with some liquid, such as beef or chicken stock. Cover the pot and cook on low heat for several hours, or until the meat is very tender.
Crockpotting is another slow cooking method that can be used to cook venison so that it falls apart. To crockpot venison, brown the meat in a large pot over medium-high heat. Then, add the meat to a crockpot or other slow cooker along with some liquid, such as beef or chicken stock. Cover the pot and cook on low heat for several hours, or until the meat is very tender.
No matter which method you choose, the key to cooking venison so that it falls apart is to cook it slowly in liquid. This will help to keep the
Does venison get more tender the longer it cooks?
Cooking time has little effect on the tenderness of venison. The main factor that determines how tender venison is, is the age of the deer. A young deer will be more tender than an older one. Another factor is the cut of meat. Some cuts, like the tenderloin, are naturally tender, while others, like the shoulder, are tougher.
There are a few things you can do to help tenderize venison, no matter what the cut. First, you can soak the meat in a marinade for a few hours before cooking. This will help to break down some of the tough fibers. Second, you can cook the meat slowly over low heat. This gives the connective tissue time to break down, making the meat more tender.
So, does venison get more tender the longer it cooks? No, not really. But there are ways to help make it more tender, no matter what.
What is the best method in cooking venison?
There are many different methods in cooking venison, and the best method depends on personal preferences. Some people prefer to grill venison, while others prefer to roast it. Some people also like to add spices or marinades to their venison to give it more flavor. No matter what method you use, be sure to cook venison to an internal temperature of 145 degrees Fahrenheit to ensure that it is safe to eat.
