Venison Stew

By Cody Leeson

Ingredients

• 2 lbs venison, cut in 1-inch cubes
• 1 large onion, medium dice
• 3 cloves garlic, minced
• 2 cups carrot
• 2 cups parsnip
• 2 cups potato
• 1.5-2 L venison or beef stock
• 3 rosemary sprigs
• 10 thyme sprigs
• 1/2 bunch parsley
• 1 cup AP flour
• 1/2 cup soy sauce
• 1/2 cup Worcestershire
• 1/2 cup canola/vegetable oil
• Salt, to taste
• Pepper, to taste

Directions

1. Preheat a Dutch oven or thick-bottomed pot on medium-high heat.
2. Season venison with salt, then toss in flour to coat. Shake off excess.
3. Add 1/4 of the oil to the pan, then brown the meat in four batches. Do not let the fond (brown bits) burn; add more oil if necessary.
4. Remove meat and reserve in a bowl. Lower heat to medium/medium-low.
5. Add all onion and garlic and stir. The water created by the vegetables should lift the fond from the pan. When the onion and garlic have started to become translucent, add the remaining vegetables. Sweat for an additional 3-5 minutes. Do not brown.
6. Re-add the meat and add stock/broth to just cover. Add the rosemary and thyme.
7. Raise heat and bring to a boil, then lower heat until just simmering. Cook until the venison is very tender.
8. At this point, the stew should be quite thick. If too thick, add some stock to thin to the desired texture.
9. Season with soy sauce, pepper and Worcestershire. Add slowly and taste, as both are quite salty and may not require the full amount.
10. Place in bowls and serve hot.
11. Chop parsley and add as a garnish on finished bowls.

Note from the archived recipe: It is important to season and taste as you go. You may need more salt or pepper than asked, or possibly less if you or your guests are salt sensitive. Lower-sodium options for soy sauce may be considered.