made a variant of a recipe from the RMEF,,,but basically followed their recipe
Dry venison cubes with paper towels then salt and pepper generously. Add olive oil to pan. Add one-third of the meat, to avoid overcrowding (which causes the meat to steam rather than brown). Raise temperature to high and brown on all sides. Remove to a plate. Repeat twice for the remaining meat.
Add onions and brown sugar to the pan, reduce heat to medium-low, stirring occasionally, and cook for 20 minutes. Stir in garlic and cook 2 more minutes.
Raise heat to medium-high. Add beer and scrape the bottom to dislodge the tasty brown bits. Pour mixture from the pan into a large pot or Dutch oven
Bring to a boil and add reserved bacon, venison, and accumulated juices. Add chicken stock, bay leaf, and thyme. Reduce heat, cover, and simmer for 2 hours, stirring occasionally.
Before serving, remove cover and raise heat to medium. Simmer 10-30 minutes until liquid reaches a sauce-like consistency. Stir in vinegar and parsley.
I served with egg noodles, but would work well with dumplings (northern or southern versions, mashed potatoes, or rice.
it was fittin' if I do say so,,,,thanks to the Carnivore's Kitchen for the recipe idea
- 3 lb. venison stew meat cut into 1-2 inch cubes
- 1/4 stick of butter
- 4 slices bacon, chopped
- 1-2 T. olive oil
- 3 yellow onions, chopped
- 3 T. dark brown sugar
- 4 cloves garlic, minced
- 16 oz. dark beer (see sidebar below left)
- 1 c. chicken stock
- 1 bay leaf
- 1 t. dried thyme
- 1 t. apple cider vinegar
- ¼ c. chopped parsley
- Salt and pepper to taste
Dry venison cubes with paper towels then salt and pepper generously. Add olive oil to pan. Add one-third of the meat, to avoid overcrowding (which causes the meat to steam rather than brown). Raise temperature to high and brown on all sides. Remove to a plate. Repeat twice for the remaining meat.
Add onions and brown sugar to the pan, reduce heat to medium-low, stirring occasionally, and cook for 20 minutes. Stir in garlic and cook 2 more minutes.
Raise heat to medium-high. Add beer and scrape the bottom to dislodge the tasty brown bits. Pour mixture from the pan into a large pot or Dutch oven
Bring to a boil and add reserved bacon, venison, and accumulated juices. Add chicken stock, bay leaf, and thyme. Reduce heat, cover, and simmer for 2 hours, stirring occasionally.
Before serving, remove cover and raise heat to medium. Simmer 10-30 minutes until liquid reaches a sauce-like consistency. Stir in vinegar and parsley.
I served with egg noodles, but would work well with dumplings (northern or southern versions, mashed potatoes, or rice.
it was fittin' if I do say so,,,,thanks to the Carnivore's Kitchen for the recipe idea