Irish Venison Stew
- Cut venison into chunks and marinate venison in buttermilk to clean taste and tenderize the meat.
- 2 pounds of a choice meat, (Venison, Buffalo , Elk, Beef, Antleope, Lamb)
- 1 tablespoon juniper berries, crushed
- 1 tablespoon black peppercorns
- 3 garlic cloves, coarsely chopped
- 1-1/2 cups dry red wine
- 2 to 3 tablespoons olive oil
- 2 cups celery, cut into 1-inch diagonals
- 1 large onions, chopped
- 3 large potatoes, peeled & sliced
- 1-2 cups beef stock
- salt and pepper 1/2 cup freshly hand picked shamrocks (for garnish)
- Wash buttemilk off the venison. Mix the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.
- Drain off the marinade and save. Heat the olive oil in your pot and brown the venison. Add the celery, potatoes and onions. Add all the red wine and 3/4 cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.
- Remove from the oven. Season with salt and pepper and serve. Garnish serving plate with shamrocks and have a happy St. Patrick's day!
My moma's maiden name was KELLY. And Grand daddy Kelly loved to hunt also. More of a rabbit hunter than deer. Would not take a shot at anything unles he knew he would not miss. Hated to waste a shot, a waste of money. He was not tight, just thifty. Grew up in hard times, sometimes one shot stood beween eating & not. Small man in size, just under 5 feet & 100 lbs. with all his rain gear on. But he had a big heart.