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Ingredients
2 1/2 pounds venison, cut into 11/2-inch chunks
1 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/2 cup vegetable oil
2 large yellow onions, peeled and diced
2 large carrots, peeled and cut into 1-inch chunks
3 garlic cloves, finely chopped
3 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1 (12-ounce) bottle hard apple cider or 1 1/2 cups apple cider
1 tablespoon Worcestershire sauce
3 cups reduced-sodium beef or chicken broth, divided
1 pound Yukon gold potatoes, peeled and cut
into 1-inch chunks
1 medium green or yellow bell pepper, cored and
cut into 1-inch pieces
1 medium red bell pepper, cored and cut into
1-inch pieces
Instructions
1 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/2 cup vegetable oil
2 large yellow onions, peeled and diced
2 large carrots, peeled and cut into 1-inch chunks
3 garlic cloves, finely chopped
3 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1 (12-ounce) bottle hard apple cider or 1 1/2 cups apple cider
1 tablespoon Worcestershire sauce
3 cups reduced-sodium beef or chicken broth, divided
1 pound Yukon gold potatoes, peeled and cut
into 1-inch chunks
1 medium green or yellow bell pepper, cored and
cut into 1-inch pieces
1 medium red bell pepper, cored and cut into
1-inch pieces
1. Pat meat chunks dry with paper towels. Combine flour, salt and pepper in a large plastic bag. Add meat; close the bag and toss to coat the meat with flour.
2. Heat oil in a large skillet over medium-high heat. When hot, remove about half the meat from the bag, shaking off excess flour and add to pan in a single layer without crowding. Brown on all sides, 6 to 8 minutes. Remove meat and set on paper towels to drain. Repeat with the remaining meat. Transfer the meat to a large (5-quart) casserole.
3. Preheat oven to 325F.
4. Add onions and carrots to oil remaining in pan and cook over medium-high heat, stirring occasionally, until vegetables begin to caramelize, 6 to 8 minutes. Remove vegetables with a slotted spoon and add to meat. Add garlic, bay leaves, thyme, allspice, cider, Worcestershire sauce and 2 cups broth to the casserole; stir. (The liquid should barely cover the meat.) Bring to a simmer on top of the stove; cover the pot and place in oven. Cook 2 to 3 hours, until meat is barely tender.
5. Bring remaining broth to a boil. Add to stew along with potatoes and bell peppers. Stir, cover pot, and return to oven to bake about 1 hour, until meat is completely tender and potatoes are cooked. Serves 8.
Recipe by Greg Patent, "Living off the Land," Oct. 2009.
Nutritional Information
2. Heat oil in a large skillet over medium-high heat. When hot, remove about half the meat from the bag, shaking off excess flour and add to pan in a single layer without crowding. Brown on all sides, 6 to 8 minutes. Remove meat and set on paper towels to drain. Repeat with the remaining meat. Transfer the meat to a large (5-quart) casserole.
3. Preheat oven to 325F.
4. Add onions and carrots to oil remaining in pan and cook over medium-high heat, stirring occasionally, until vegetables begin to caramelize, 6 to 8 minutes. Remove vegetables with a slotted spoon and add to meat. Add garlic, bay leaves, thyme, allspice, cider, Worcestershire sauce and 2 cups broth to the casserole; stir. (The liquid should barely cover the meat.) Bring to a simmer on top of the stove; cover the pot and place in oven. Cook 2 to 3 hours, until meat is barely tender.
5. Bring remaining broth to a boil. Add to stew along with potatoes and bell peppers. Stir, cover pot, and return to oven to bake about 1 hour, until meat is completely tender and potatoes are cooked. Serves 8.
Recipe by Greg Patent, "Living off the Land," Oct. 2009.
Per serving: 400 calories, 11g fat, 125mg chol., 40g prot., 34g carbs., 2g fiber, 430mg sodium.
