Venison Irish stew – Ontario OUT of DOORS

Nothing beats a heat bowl of hearty stew after an extended day of searching or fishing within the fall. This recipe works nice with deer, moose and even bear.

Substances:

Serves 6

• 3 tbsp olive oil
• 2 lb venison, cubed
• 4 cloves garlic, minced
• 2 medium white onions, diced
• 1/4 cup flour
• 4 cups beef broth
• 1 /2 tall can of Guinness beer, or another stout
• 1 /3 cup of tomato paste
• 4 cups child pink potatoes, halved
• 2 massive carrots, peeled and diced
• 4 sprigs recent thyme
• 1 cup frozen inexperienced peas
• salt and pepper, to style
• 1 /4 cup recent parsley, chopped

Instructions

1. In a big pot or Dutch oven, add oil and set on medium excessive warmth. Sear meat for 3-4 minutes till browned.

2. Add onions and garlic to the pot and sauté with meat for two minutes.

3. Add flour and stir usually to maintain from burning. Add beer and beef broth.

4. Add tomato paste, potatoes, carrots, and thyme.

5. Decrease warmth to medium and simmer for one hour.

6. Add inexperienced peas and season with salt and pepper.

7. Simmer for an additional half hour. Garnish with recent parsley and serve.

Initially printed within the Fall 2021 concern of Ontario OUT of DOORS journal.

Andrew Rochon is OOD’s meals editor. You’ll be able to observe extra of his culinary adventures on Instagram: @wilderness_chef

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