Venison Winter Stew
  • 1lb venison, chopped into chunks
  • 1/4lb beef suet
  • 1/4c or so olive oil
  • 1lg sweet yellow onion, chopped
  • 3-5cloves garlic, chopped
  • 3lg carrots, sliced
  • 2med turnips, diced
  • 1sm winter squash, diced
  • 1-2c turnip greens (whatever you got from the to 2med turnips), coarsely shredded
  • 1/8c flour
  • 2c cooked crushed tomatoes (14.5oz can)
  • Salt to taste
  • 1/2tsp ea: basil, thyme, cumin, coriander, nutmeg, red pepper, white pepper, black pepper
  • 2c cooked BlackEye peas (14.5oz can)
  • 8-10c stock (chicken or beef, or combo)
  • Butter to finish
  1. Divide the meat and suet into 4's, and run alternately thru a meat grinder to incorporate and make into a burger consistency. Since Venison is SO lean, I add suet- BUT- you DON'T have to if you don't want to. Just grind the meat and proceed as follows.
  2. Heat oil in heavy Dutch oven over med heat and sauté Venison, onion & garlic til meat browned and onion becoming tender and fragrant. Add carrots, turnips and squash, and sauté a while longer, 10min or so, til they also are becoming tender. Add greens and cook til wilted. Add flour, stir to coat all and cook to a roux. Add remaining ingredients, EXCEPT butter, using enough stock to completely cover for a soupy consistency and stir well to combine. Bring to a boil, then lower heat and simmer for at least 1-1/2hrs, maybe even 3-4hrs if you can stand to smell it that long without trying it, stirring periodically. Stew will thicken as it cooks; if it becomes too thick too soon, add a little stock to thin. Serve each bowl with a pat of butter atop, and stir to melt into stew, with a chunk of crusty bread on the side.
There is nothing like having an acquaintance who will occasionally kill food for you. I had such an acquaintance, and this is one of the many things I did with said kills. Oh, by the way- if you don't have a meat grinder, well, here's an excuse to get one... or, maybe your acquaintance has one?...