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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
CANADIAN VENISON STEW

● 1 pound of venison stew meat (cubed: bite size/trimmed of silver skin)
● 2 tablespoons butter
● salt and pepper
● 2 tablespoons summer savory seasoning
● 1 white Spanish onion (diced)
● 2 cloves garlic (minced)
● 4 cups beef broth
● 1/2 cup ketchup
● 1 tablespoon tomato paste (optional)
● 2 tablespoons Worcestershire sauce
● 2 bay leaves
● 2 cups potatoes (diced)
● 2 cups carrots (diced)
● 1 cup green beans (frozen/cut)
● 3 tablespoons cornstarch

This “Canadian Venison Stew” recipe has been adapted from a recipe for “Pressure Cooker Beef Stew with Garlic Bread” featured in the Canadian Living magazine. I don’t have a pressure cooker so I cooked the stew in an oven roaster on a stove top without problem.

The magazine touted the recipe as “soul-satisfying” and the “ultimate cold weather comfort food.” What also caught my eye is that it was in keeping with my KISS principle for fish and wild game recipes and had a good fit for a hearty venison stew.

DIRECTIONS:
1.  Melt the butter in an oven roaster on your stove top and brown the venison stew meat at a medium/low heat. Don’t overcook venison or it will be tough because it’s lean with no fat. Sprinkle the stew meat with a couple of tablespoons of Worcestershire sauce and season with salt and pepper to taste.  
2.  Once the meat starts to brown, add the diced garlic and onion and sauté them for a few minutes.
3.  After about 15 minutes, add the potatoes, carrots and green beans and steam them for about 5 minutes at a low heat to speed up the vegetable cooking process.
4.  Add the summer savory seasoning, bay leaves, ketchup and beef broth, stir well. Simmer the ingredients for 1 hour until the vegetables are cooked. Add a dollop of tomato paste to thicken the broth as an option. (You could also finish it off by cooking it in an oven at 350 F for an hour instead of simmering it for this length of time.)
5.  Add the cornstarch to 1/4 cup of cold water and stir until dissolved. Pour the mixture into the ingredients in the oven roaster, and mix thoroughly just prior to serving the stew.

This is a stand-alone meal but you might want to have a side dish of creamy cucumbers or a garden salad to complement the venison and other vegetables. You might also want to enjoy a baguette, some crusty dinner rolls, fluffy biscuits or garlic toast with the meal and to sop up the gravy. 

The recipe has a mouthwatering savory and sweet flavour arising from the ketchup, Worcestershire sauce, cornstarch and summer savory seasoning, so it could be paired with various assorted beers such as an amber or brown ale, a stout or a lager or pilsner. For a wine pairing I’d opt for a Baco Noir, Pinot Noir, a Zinfandel or any medium-bodied red wine of your choosing.



 
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