by Rex Trulove

Created on: December 09, 2009

Homemade stew is a favorite dish for many people. While stew can be made from many kinds of meat, one of the best is venison stew. Not only is it great tasting, easy to make, hearty, and filling, it is also one of the healthiest stews.

One of the keys to cooking venison stew is to start with properly cured venison and good ingredients. Venison that is cured correctly doesn't have a gamy taste, and fresher vegetables make a naturally more flavorful and healthful stew. With the right ingredients, making the stew is a snap. Best of all, it is easily changeable according to what you have on hand and what your tastes are.

Start by cubing the venison. The cubes should be less than an inch on the side to make the finished stew easy to eat. The following sample recipe calls for 2 pounds of venison and makes enough for 4 large appetites.

Venison is naturally far less fatty than beef, the latter being specifically fattened to give the farmer a greater return for their money. Deer meat still has gristle, however, and this should be trimmed away from the meat cubes. Shoulder roast is a great choice for the stew, as it tends to have less gristle.

Place the cubed meat in a stockpot with 2 tablespoons olive oil and 1/4 cup water or wine, cover, and heat gently to braise the meat. Meanwhile, assemble the rest of the ingredients:

4 carrots, peeled and cut in 1 inch chunks
4 stalks celery, in 1 inch chunks
2 medium onions, peeled and cubed
1 bell pepper, in 1 inch cubes
3 number 2 potatoes, peeled and in 1 inch cubes
1 cup or drained can kernel corn
2 cloves garlic, crushed
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp oregano
1/4 tsp sage
1 tsp sugar

When the venison is lightly browned, add the remaining ingredients to the stockpot. Add enough water so the contents are covered by two inches of water. More wine can be added for additional flavor. Stir well, cover, and cook over medium heat until the vegetables are tender, about an hour.

For thicker stew, put 1 cup cold water and 1 cup flour in a jar with a tight fitting lid, cap, and shake until the mixture is smooth. Add this to the stew and allow 5-10 minutes for the stew to thicken, stirring occasionally.

Leftover vegetables or other ingredients can be added for flavor variations. Diced tomatoes, peas, cauliflower, broccoli, and cabbage are all ideas for great changes in flavor. For more filling stew, egg noodles can also be added about 10 minutes before the stew is done, to allow the noodles to cook and soften. Cooked rice can also be added if desired.

Adding more black pepper or chili peppers will make the stew spicier and hotter, if you like foods with a zing.

Homemade corn bread is a natural compliment to this stew, and a light tossed green salad makes a superb side dish.

If there is any leftover stew, it can even be frozen for a quick and easy dish later on. Frozen in zip-lock bags, it makes great boil in a bag meals, suitable for home or camping use.

Considering that venison stew is so easy to make, is quite healthy, and is extremely tasty, this is one of the best deer meat dishes to make. Most people who try it quickly find this to be a favorite, and have a hard time getting enough.

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