We hope you had a successful archery season. If you did, that probably means the freezer is full. Are you looking for ways to use that meat? Try this good old-fashioned stew recipe. It’s a belly-warmer that’s perfect for these last chilly days of winter.
We like to make this in a Dutch oven because it’s done in about 2 ½ hours, but you could also make it in your slow-cooker on low.
Here’s what you’ll need:
- 2 to 3 lb. venison roast
- Salt and black pepper
- 1 Tbsp olive oil
- 4 oz. package of diced pancetta
- 4 carrots cut into 1 in. chunks
- 2 onions, quartered
- 10 oz. Baby Bella mushrooms, quartered
- 1 or 2 cloves of garlic, thinly sliced
- 1 ½ cups red wine (No wine? No problem! Just substitute beef stock instead.)
- 3 cups beef stock (Or venison stock if you’re lucky enough to have some!)
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, chopped
After 2 hours of roasting, you’ll also need:
- 1 additional Tbsp olive oil
- 2 lb. small gold potatoes, halved or quartered into about 1 in. chunks
- Salt and black pepper
- 3 to 4 Tbsp flour
- 1 additional cup beef stock
- 3 Tbsp thinly sliced fresh chives
- 1 loaf of French bread, or buttermilk biscuits. Either one is great with this.
Tip: If you’re going the wine route, we recommend using one that you would drink with this meal (like a Merlot). Put some in the pot, and serve the rest with dinner.
Here’s how you do it:
- Preheat the oven to 350 degrees.
- Generously season the meat with salt and pepper.
- Heat the oil in a Dutch oven over medium heat on the stovetop. Add the pancetta, cook for 4 to 5 minutes. Remove the pancetta and set it aside temporarily.
- Turn the heat to medium-high and brown the roast on each side. About 4 to 5 minutes per side.
- Put the pancetta, carrots, onions, mushrooms, garlic, wine, stock, rosemary, and thyme in the pot with the roast, and bring it to a boil.
- Put the lid on and roast in the preheated oven for about 2 hours. (Check the liquid level after about an hour. Add more stock if needed.)
- After 2 hours, toss the potatoes in olive oil, salt, and pepper. Put them on a baking sheet and place them on the top rack in the oven. Continue roasting everything for another 30 minutes. (Doing the potatoes this way keeps them from turning to mush.)
- Remove the roast and potatoes from the oven. Take the meat and vegetables out of the pot. Set aside and keep warm.
- Bring the liquid in the pot to a boil over medium heat on the stovetop. Wisk together the flour and remaining cup of stock in a separate bowl. Add it to the boiling liquid and keep stirring until the gravy thickens.
- Put the roast back in the pot and shred the meat using two forks.
- Add the vegetables, potatoes, and chives to the pot and stir.
- Serve with bread or biscuits and enjoy!
If you try this recipe, let us know. We’d love to hear how it turns out. Especially if you make any changes that you think make it even better.