VENISON WINTERTIME STEW WITH ROASTED VEGETABLES
Nothing warms the body to the bones like a steaming bowl of venison stew – this one has passed the test on many occasions! Enjoy!
Prep time: 15 minutes
Cook Time: 70 minutes
Oven Time: 30 minutes
Yield: 4 hefty bowlfuls
3 tsp. canola oil
1 pound venison, cut into 1/2-inch cubes, dusted lightly with flour
3 cloves, garlic, peeled, whole
1 ½ tsp. dried thyme
¼ tsp. black pepper
1 can low sodium beef broth (more if needed, see below)
2 large sweet potatoes (about 1 lb.) peeled and cut into ½-inch cubes
½ pound whole mushrooms, cut into 1/2s or 1/4s
1 white onion, cut into chunks
2 sweet peppers, red and yellow, cut into ½-inch pieces
1 large carrot cut into ½-inch slices
1 tbsp. plus 1 tsp. balsamic vinegar
4 tsp cornstarch dissolved into 2 tablespoons cold water
Heat oven to 450 degrees F.
Heat 1 tsp of canola oil in a Dutch oven over medium heat. Add the garlic and venison chunks and brown about 5 minutes, turning to brown each side of the cubes. Stir in thyme, pepper and broth. Scrape up bits of browned meat from the bottom of the Dutch oven. Lower heat, cover and simmer for about 1 hour, or until tender. Depending upon the “simmering heat” of your range, you may need to add some more beef broth while its cooking, so keep an eye on the venison mixture, and add broth if necessary.
Toss the sweet potatoes, mushrooms, onions, carrots and peppers in 2 tsp. oil and 1 tbsp. vinegar until coated. Spread in a foil-lined baking pan (for easier clean up); spread out vegetables evenly. Roast in the heated oven for about 30 minutes. Toss and turn the mixture after 15 minutes. If your oven has a convection fan, turn it on during the last 10 minutes to give the mixture a nice crisping on top.
With the stovetop stew simmering, stir in the cornstarch mixture. Mix in well and let cook about 2 minutes until stew juices thickens slightly. Stir in the roasted vegetables and remaining 1 tablespoon balsamic vinegar. Serve with seasoned garlic