Venison, it’s what’s for dinner.
I have never made stew before. I have never had wild venison before. Why start now? Well, a few weeks ago my dad texted me, “Deer meat from Marty. It’s in our freezer for you.”, with a picture of butchered meat. I have never met Marty, but how often does someone give you personally hunted venison? Awesome.
Apparently, Marty the Meat Angel does not hunt the deer in the area we live in because their diet isn’t good, thus making the meat less desirable here. How does he know? He simply checks their poo to see what they’ve been munching on.
Cavemen = poo detectives
Venison is high in protein as well as iron. So, if you’re anemic or have just endured an Ulcerative Colitis flare up, you’ll want to counteract the iron deficiency with something like venison. Since it is leaner it also has less calories with the same or more protein as beef. So if you’re monitoring caloric intake (AKA delicious points) then venison is the meat for you!
If you don’t have a “Marty” in your life, you may exchange the venison for beef. Feel free to adjust this recipe depending on how much meat you’ve obtained. Also, I never measure so cook at your own risk. 😉 C’mon, I’m Italian after all!
Add chopped bacon to a cast-iron dutch oven or stock pot. Once the fat has rendered from the bacon add the venison cubes and sear them evenly. You don’t have to cook them all the way through. Add all the chopped fresh veggies, garlic, and beef broth. Stir and keep on medium heat for about 10 minutes. Then add crushed tomato and balsamic vinegar. Bring to a boil then set on low. Add the sprigs of rosemary and thyme and bay leaf. Simmer on low for 2 hours.
- 2 lbs venison, 1 inch cubes
- 6 ounces of bacon, chopped
- 2 cups chopped carrots
- 2 cups chopped turnip
- 2 medium onions (I used one red, one white)
- 2 medium kumato tomatoes, chopped
- 1 cup portobello mushroom, chopped
- 1 large garlic clove, diced
- 2 cup beef broth or bone broth
- 1 tbsp balsamic vinegar
- 12 oz canned crushed tomatoes
- 1 sprig rosemary, 1 sprig thyme
- 1 bay leaf
- cracked black pepper to taste
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