by Mathews Staff
Redefine meat and potatoes with this mouthwatering venison stew recipe from Mathews HQ.
Brown 5½ pounds of diced venison roast (shoulder or haunch), slow cook in a savory gravy, and pile it on top of your favorite mashed potato recipe.
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
6 sprigs of thyme
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.