Ingredients with Measurements:
- 2 pounds of venison, cubed
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 cup of red wine
- 2 cups of beef broth
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup of frozen peas
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add cubed venison and cook until browned on all sides, about 5 minutes.
3. Remove venison from the pot and set aside.
4. Add chopped onion, minced garlic, chopped carrots, and chopped celery to the pot.
5. Cook until vegetables are softened, about 5 minutes.
6. Add red wine to the pot and scrape any browned bits from the bottom.
7. Add beef broth, tomato paste, dried thyme, bay leaf, salt, and pepper to the pot.
8. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour.
9. Add frozen peas to the pot and cook for an additional 10 minutes.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium-high heat for browning the venison, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 18g
Protein: 35g
Substitutions for ingredients:
- Beef broth can be substituted with chicken broth or vegetable broth.
- Frozen peas can be substituted with frozen corn or green beans.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use different types of meat, such as beef or lamb, instead of venison.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Make sure to brown the venison well to develop a rich flavor in the stew.
- Use a good quality red wine for the best flavor.
- Let the stew simmer for at least an hour to allow the flavors to meld together.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with a glass of red wine and a side salad.
Suggested side dishes:
Crusty bread, roasted vegetables, or mashed potatoes.
Troubleshooting advice:
- If the stew is too thin, simmer it for a longer period of time to allow the liquid to reduce.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure to cook the venison to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Venison stew has been a popular dish in Ireland for centuries, especially in rural areas where hunting is common.
Flavor profiles:
This stew has a rich, savory flavor with hints of red wine and thyme.
Serving suggestions:
Serve hot with a side of crusty bread and a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A