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Venison Harvest Stew


Courtsey of Mathews Archery

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Ingredients


HARVEST STEW

  • 1 TBSP OLIVE OIL
  • 2 TBSP BUTTER
  • 2 ONIONS, DICED
  • 4 FRESH GARLIC CLOVES
  • 4 PIECES OF THINLY SLICED SMOKED BACON
  • 1IB 2OZ MUSHROOMS
  • 5½LB HAUNCH OR SHOULDER OF VENISON, DICED
  • 3 CUPS BEEF STOCK
  • 1/3 CUP REDCURRANT JELLY
  • SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
  • 2OZ CORN STARCH
  • 2OZ CORN STARCH
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Directions


DIRECTIONS

  • Preheat the oven to 300F.
  • On the stove top, heat olive oil and butter in a large Dutch oven. Add the onions and cook until softened, but not browned.
  • Add the garlic, bacon and mushrooms and cook for another minute.
  • In a frying pan, brown the diced venison a handful at a time and add to the stew. When all the meat is browned, add the beef stock, redcurrant jelly and salt and pepper.
  • Bring to a boil and stir well. Put the lid on the stew and place in the middle of the oven – cook for 90 minutes.
  • Remove from the oven. Make a paste with the corn starch and two tablespoons of water. Add as much of the paste to the stew as is needed to thicken the sauce – add a little at a time if you are not sure how much you will need.
  • Transfer the stew to the stove top, and, on a low heat, cook until the gravy has thickened – this will take about five minutes.
  • Serve over your favorite mashed potatoes.

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