I am a huge fan of my crockpot. I know it might sound silly to some of y’all, but it makes cooking easy and since I love soups and stews, it’s perfect for me. Recently, I’ve been using it a lot for venison. Deer meat simmered with a variety of hearty vegetables in a thick, rich broth that ties all of the flavors together. An all-in-one bowl of super healthy food that just makes your belly feel good all over. And partly, the meal is so special because of the knowledge that your creation is built around the memories of a successful hunt. Whatever it is that trips your trigger, venison stew is just downright delicious!
There might be a thousand ways to build a venison stew, but a truly great stew doesn’t just happen; it just shouldn’t be rushed. Rich, flavorful and wholesome venison makes the perfect stew meat. Then with a long, slow cooking, it breaks down even the toughest cuts of meat nicely so that they are nice and tender when you eat them.
The vegetables used in the soup, especially the starch added by potatoes, provide natural thickening agents. But, if you prefer yours a bit thicker, a little cornstarch can also do the job just fine. Now, making a legendary stew is easy enough, but there are a number of steps to follow for best results.
Cut your deer meat into small chunks to suit you, if some are a little bigger or smaller it’s no big deal. Roll the meat chunks in seasoned flour (salt, pepper, garlic powder and other spices you like), coating all of the sides well. Then, brown the meat by covering the bottom of a pan with vegetable oil, heat it up to sizzling and tossing in the coated chunks of venison.
You’ll want all the drippings and other materials from the browning to stay with the stew so don’t waste anything. Then you should pour all of the oil and juices with the meat directly into your crockpot. At this stage, you don’t have to cook the meat completely, you just have to sear it well on all sides, getting a good “seal” on it. Now, add the liquid. I prefer to make a salty broth from beef bouillon, or use beef stock mixed together with a bottle of cheap beer (you’ll just have to trust me here). The bottom line with your starter liquid for stew is, don’t just use water.
Along with the liquids, diced tomatoes should be added now. You can use regular diced tomatoes, or try flavored versions such as garlic or Italian. You’re forming the flavor base of the gravy and that calls for something with some character to meld the juices from both meat and vegetables.
It’s too early to add vegetables, instead, slowly heat up the liquid/meat mixture and cook the deer meat on that slow/low heat. Monitor the liquid as you go and add as needed, but if you’re cooking slow and low enough, you shouldn’t lose much liquid. Let it simmer for at least a couple of hours; but more time is fine for blending your flavors.
Cut up your vegetables at some point while the meat simmers. But, don’t start adding them until the last hour or so of cooking. Adding in vegetables, like potatoes, carrots and any green vegetables, like green beans or them little green bald-headed peas or cabbage.
One of the beauties of venison stew is its flexibility. A little early or an hour late in the crockpot and all is good! Serve it alone in a bowl, with a few crackers on the side, or over a bed of rice with a cornbread accompaniment and I’ll bet your belly will be happy you did.
As always, if you have any comments, questions or just want to share your success from the woods, give me a shout out at [email protected]. God Bless and good hunting!
