Venison and Whiskey Stew

105 mins
Serves 1
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Directions

  1. 1Season flour with salt, pepper, garlic, and onion.
  2. 2Dredge cubed venison in the seasoned flour, ensuring it's well coated.
  3. 3Heat butter and oil in a Dutch oven or heavy-bottomed pot.
  4. 4Fry venison in batches to avoid overcrowding the pan.
  5. 5Remove the venison and set it aside.
  6. 6Sauté one roughly chopped onion until translucent.
  7. 7Add roughly chopped carrots and celery to the pot.
  8. 8Add a little whiskey to the pot.
  9. 9Once most of the alcohol cooks off, add one can of fire-roasted tomatoes.
  10. 10Add one packet of brown gravy mix.
  11. 11Add the cooked venison back into the pot.
  12. 12Cover everything with stock.
  13. 13Tie thyme stems together using another stem and add to the stew.
  14. 14Bring the stew to a simmer, cover about 99% of the way, and let it cook for about 30 minutes.
  15. 15After 30 minutes, add halved baby potatoes.
  16. 16Cover the pot again and let it simmer until everything is soft, about another 30 to 45 minutes.
  17. 17Once vegetables are soft, add a heavy amount of black pepper.

Ingredients

  • flour
  • salt
  • pepper
  • garlic
  • onion
  • cubed venison
  • butter
  • oil
  • 1 roughly chopped onion
  • roughly chopped carrots
  • celery
  • whiskey
  • 1 can of fire roasted tomatoes
  • 1 packet of brown gravy mix
  • stock
  • thyme
  • halved baby potatoes
  • black pepper

Equipment

Dutch ovenheavy bottomed potpan

Tips

  • When adding thyme, use one of the stems to tie around the other stems.
  • Use a pot that is entirely too small (sarcastic, implying a small pot will be full).
Venison and Whiskey Stew | Clip Recipe