Wild Venison Skillet Stew – Game Recipe

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yummy dish of venison stew

Thanks to our friends, we turned a lovely Venison roast into this amazingly delightful stew. In the beginning, I wasn’t sure what to do with an entire deer roast. One of us wanted Venison Chili, another wanted a traditional roast, while the rest of us wanted Venison Stew.

Not sure what to cook, I soaked the roast in milk over night to ensure the meat wouldn’t taste gamey.  While it was soaking, I researched deer meat recipes and learned that roasts tend to dry out  unless cooked or marinated properly. I was not in the mood to waste this lovely roast so I settled on appeasing the masses with Venison stew. In the morning when I chopped up the Venison into stew meat I realized there was enough for stew and chili. Yay, everyone would be happy.

You may be wondering, why I used a skillet to cook the stew. I can ensure you it isn’t because I am super creative. Nope, I used a skillet because when I started cooking our stew, there was a big pot of milk heating up for yogurt and last nights fish chowder heating up for lunch. I couldn’t use my stew pot to to brown the deer meat so I had to go with the next best thing, my cast iron skillet.  As I continued cooking, I was too lazy to switch pots after browning and cooked the stew right in the skillet on top of the stove. In the end, it tasted wonderful and I loved the simplicity of cooking in my skillet vs. a big pot.

FYI, I’m one of those people who cooks without recipes. Cooking comes naturally to me and I eyeball almost everything. The following recipe is my translation of the way this recipe came together. But I must warn you, I rarely use measurements and the following ingredients list shows estimates not accurate measurements.  My suggestions is to toss your measuring cups out the window and eyeball it. It’s really hard to screw up recipes like this unless you burn it or add too much or too little water which is why I warn you to be mindful of your heat and water usage.

wild deer venison stew

Wild Venison Skillet Stew Recipe

2lbs of Venison stew meat

1/4 cup of flour

2 Tablespoons Olive Oil

4 small or 2 large potatoes

1 cup of chopped carrots

1 small or 1/2 large onion

2-3 cups of water

4 cloves of garlic

1 cup of peas (frozen or fresh)

Salt, Pepper, and Spices to Taste (I used Camp Mix and Stinging Nettle)

How to Make it:

  1. Chop onions and garlic put aside.
  2. Add flour to a bowl with seasoning of choice. I used 1 tablestpoon of Camp Salt which has pepper, garlic powder, celery powder, and salt. Mix well then add your stew meat and coat all sides with the flour.
  3. Heat olive oil over a medium heat in skillet large enough to cook entire stew. I used a 21″ cast iron skill but you can use a pot or dutch oven if you don’t have one.
  4. Add the onions and saute until soft and starting to turn translucent. Add your meat and sear on all sides. Before, meat is fully seared add your garlic. I wait until the end so it doesn’t burn. Burnt garlic tastes yucky. Tip: You may need to add more olive oil so your meat doesn’t stick.
  5. Don’t forget to stir your meat as it cooks so it doesn’t stick too bad. If it sticks, don’t worry, you will be adding water which will make a tasty gravy and unstick your flour. It’s important to not burn the flour or it will ruin your stew…WATCH YOUR HEAT! Burnt flour = Yucky Stew.
  6. After the meat is seared add 2 cups of water to the mixture and simmer on a low heat for an hour. Keep an eye on the water, you don’t want it super wet but you don’t want it to look like gravy yet either. Add water as needed. I add a 1/2 cup of water as needed.
  7. After your hour is up, the meat should be nice and soft and ready for the rest of your vegetables. Add your carrots and potatoes and simmer until cooked. If you need to, add water, a 1/2 cup at a time. Your stew should be starting to thicken but it shouldn’t be at the final thickness. You’ll need to simmer for another 30-40 minutes.
  8. Keep simmering until the water level gets where you like it. I like mine just above a gravy but not too watery.
  9. When the stew sauce is at the proper water level, add your peas and give them a couple of minutes to cook. You stew will be done when the peas finish cooking.
  10. Serve with Kale Salad, Buttermilk Biscuits, Cornbread, or Dinner Rolls.
 I hope you enjoy this recipe. I love hearing how your food adventures go so please let me know how yours came out and if you made any adjustments.
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