Venison is the star of this stew when brought together in holy matrimony with fall root vegetables like turnips, potatoes, and rutabagas. A blend of seasonings, herbs, and mushrooms exude an earthy depth while producing a delightful aroma. Substitute beef rather than venison if desired. Capturing the essence of fall for a dinner like no other is only a pot away!
RECIPE: HUNTER’S STEW
INGREDIENTS: serves 8-12
2 tablespoons butter
2 pounds stew meat
3/4 cup red wine
2 tablespoons tomato paste
2 large russet or sweet potatoes, chopped
I large onion, chopped
4-6 small or medium turnips, chopped
2 cups chopped rutabaga
1 cup chopped mushrooms
1 cups sweet peas
2 large carrots chopped
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3 tablespoons chopped rosemary
2 tablespoons chopped thyme
2 teaspoons salt
2 teaspoons pepper
2 teaspoons granulated garlic
Pinch of sugar
1/2 teaspoon red pepper flakes
1 can tomato sauce
6 cups beef stock
METHOD:
1. If using venison, soak the stew meat in a milk bath containing salt, pepper, and granulated garlic for 5-6 hours beforehand. Melt butter in a large pot over medium heat. Add beef and cook until well browned cooking for 3-5 minutes on each side. Add red wine and stir, scraping any drippings from the bottom of the pot. Add in tomato paste, stirring evenly distribute.
2. Add in all remaining ingredients and bring the mixture to a rolling boil. Reduce heat to a simmer and cook slowly for a couple hours. Remove from heat and serve with crusty bread.
