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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
ROBUST VENISON STEW

Ingredients (stew):
● 4 tablespoons butter
● 1 lb of venison stewing meat
● 1/4 cup all-purpose flour
● 1 teaspoon salt
● 1/4 teaspoon black pepper
● 1 teaspoon dried rosemary
● 1/2 teaspoon cayenne pepper
● 1 teaspoon granulated sugar
● 3-4 garlic cloves (pressed)
● 1 white Spanish onion (chopped)
● 2 teaspoons tomato paste
● 1/2 cup water
● 1 cup dry red wine
● 4 large carrots (diced)
● 1 cup green beans (chopped)
● 1 large Ziploc plastic bag

This recipe is adapted from one for bison stew featured in Chatelaine.com. It has a good fit with stew meat from antelope, bison, deer, elk or moose. I prefer cooking venison in butter rather than olive oil as called for in the original recipe. Olive oil has a low flash point while butter doesn’t scorch and also helps keeps the venison moist.

1. Add the flour to a Ziploc bag along with the salt, black pepper, rosemary and cayenne pepper. Shake well and then add the stew meat and toss it inside the bag until it’s evenly coated. 
2. Melt the butter in an oven roaster and then add the stew meat. Sear at a medium-low heat, turning it over, as necessary, until it is evenly browned.
Ž3. Remove the stew meat from the oven roaster and set it aside on a platter.
4. Add the chopped Spanish onion and pressed garlic and sauté until soft.
5. Heat the 1/2 cup of water in a mixing bowl in a microwave oven to near boil, then add the tomato paste and stir well. Add the mixture to the oven roaster along with the stew meat, diced carrots and green beans.
‘6. Add the red wine and bring to a slow boil, then deglaze the bottom of the roaster; turn the heat down to low and simmer the stew for 1 hour until the meat, carrots and green beans are tender. 

Serve the venison stew with some freshly baked English bap buns or crusty buns, along with some creamy cucumbers. The following recipe for creamy cucumbers is featured in The Canadian Cowboy Cookbook (2014):

INGREDIENTS (creamy cucumbers):
● 1 large English cucumber (unpeeled)
● 2/3 cup sour cream
● 1/2 sweet White Spanish onion (thinly sliced)
● 1 tablespoon white vinegar
● 1-1/2 teaspoon dill weed seasoning
● 1/2 teaspoon salt
● 1/4 teaspoon black pepper
● 2 teaspoons white granulated sugar

1. Slice the cucumber into thin slices and place inside a bowl.
2. Add the remaining ingredients to a mixing bowl and stir well until fully blended.
3. Combine the cucumbers with the ingredients in the creamy sauce and chill before serving. 

Pair the stew with a full-bodied red wine such as a Shiraz or Syrah, which are a variety of red wine that feature one of the highest levels of health-benefiting antioxidants. For a beer pairing, try a dark Trappist or abbey ale, dubbles, doppelbocks or Scotch ale. ■



 
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