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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
BRAISED VENISON STEW

Ingredients:
● 4-5 tablespoons butter (or vegetable oil)
● 1 pound of venison stew meat
● 1/4 cup all-purpose flour
● 3-4 garlic cloves (peeled)
● 1 white Spanish onion cut into eights
● 3/4 cup beef broth
● one 28-ounce can whole tomatoes
● 2 tablespoons tomato sauce
● 2 tablespoons Worcestershire sauce
● 2 tablespoons balsamic vinegar
● 1 teaspoon thyme
● 1 bay leaf
● 1/2 teaspoon salt
● 1/4 teaspoon pepper
● 1 tablespoon chopped parsley
● 2 cups carrots (diced)
● 2 cups turnip (cubed)

This recipe is adapted from a recipe featured in I Love Alberta Beef (2004) published by the Alberta Beef Producers for “Traditional Braised Beef Stew.” I used some stew meat from a white-tailed buck for this recipe. However, you could also use stew meat from antelope, elk, moose or mule deer, all of which are considered “venison.”

1. Heat the butter or vegetable oil in a cast iron roaster and then sear the stew meat at a medium-low heat. Cook it at a low heat for about 10-15 minutes until it browns, keeping the lid on the roaster to retain moisture. Don’t cook venison at a high heat or it will dry out because wild game is very lean compared with beef.
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2. Once the stew meat has been browned, remove it from the roaster with a spatula, and set it aside on a platter. Sprinkle it with flour, turning it over to coat the cubes evenly.
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3. Add the cloves of garlic and chopped onion to the roaster and sauté them for a few minutes until they scent up and they’re soft.
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4. Next, add the beef broth mixed with the tomato paste and scrape any stuck stew meat off the bottom of the roaster with a spatula.
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5. Put the flour-coated stew meat back to the roaster along with the can of whole tomatoes, Worcestershire sauce, balsamic vinegar, thyme, salt and pepper, parsley and the bay leaf. (Shake the Worcestershire sauce whose ingredients tend to settle to the bottom of a container.)
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6. Bring the ingredients to a boil, then turn down the heat low, and simmer on a stovetop for at least one and a half hours until the meat and vegetables are tender.
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7. Or, cook the ingredients in an oven at 325 F for 2 hours after placing a sheet of tinfoil over the top of the roaster, and then cover it with a lid to create a tight seal to retain moisture.

Serve the braised venison stew with a loaf of freshly baked bread or crusty buns, along with a garden salad featuring one of your favourite dressings. 

A glass of Shiraz (also known as Syrah), which is a popular red wine grape goes well with the Braised Venison Stew. A Cabernet Sauvignon or Grenache would also make for a good pairing. If you’re into beer pairing, try a dark Trappist or abbey ale, dubbles, doppelbocks or Scotch ale. ■
 
My new recipe book, Fish & Wild Game Recipes, is now on sale – a must-have for every outdoorsman. Featuring 130 pages and more than 80 recipes with full colour photos of every meal. This book is also coil bound for easy reading and contains tips for fish, fowl and wild game.

You can order the cookbook online from this website (click here), or by calling
780-413-0331.
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