Venison Wild Boar Stew Recipes

VENISON STEW II

Steps:

• In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
• Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

VENISON STEW

Steps:

• In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

A CLASSIC FRENCH VENISON STEW RECIPE

Steps:

• Gather the ingredients.
• Put the venison on one side of a large baking dish. Put the onions, carrots, and celery on the opposite side. Sprinkle the salt, pepper, and the dried herbs evenly over the meat and vegetables.
• Combine the beef stock and red wine. Pour the mixture over the meat and vegetables. Cover, and marinate in the refrigerator for 8 hours, or up to overnight.
• Remove the meat and vegetables from the marinade to separate bowls. Reserve the marinade for use later in this recipe.
• In a large Dutch oven or other heavy-duty pot, add the bacon and cook over medium heat, stirring occasionally until it crisps.
• Transfer to a paper-towel-lined plate to drain.
• Pat the venison dry with paper towels. Toss the meat chunks with the flour. Brown the meat in the bacon grease over medium-high heat in batches if necessary, until golden. Replenish the pan with vegetable oil if needed.
• Return all the meat to the pot. Add the tomato paste and cook, stirring continually until the meat and paste are combined, about 1 minute.
• Add the mushrooms, marinated vegetables, crisped bacon, and the reserved marinade to the pot.
• Cook the mixture, covered, on low heat until the meat and vegetables are tender, and the sauce has thickened, 45 minutes to 1 hour. Serve warm.

VENISON & WILD BOAR STEW

Steps:

• Soak the porcini mushrooms in 200ml of boiling water and in a separate bowl, toss the chunks of meat in the seasoned flour.
• Heat the olive oil in a large heavy-based saucepan. Fry the onions gently for 5 - 10 mins or until softened.
• Stir in the garlic, floured meats, sausages (if using) and pancetta and once browned, pour in the red wine and stock. Add the porcini mushrooms and soaking water, and the herbs. Season with salt and freshly ground pepper and bring to the boil. Turn down to a simmer, cover and cook for an hour.
• Add the chestnut mushrooms and cook for a further 30 mins or until the venison is tender. Thicken with cornflour, if using.
• Season to taste, transfer to four plates and garnish with a sprig of rosemary. Serve with mashed potato or brown rice.

WILD GAME CHILI (VENISON AND WILD BOAR)

Steps:

• Chop meat and vegetables.
• Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
• Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
• Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
• Add stewed tomatoes, green onions and cilantro and stir.
• Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock.