Venison Wild Boar Stew Recipes

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A CLASSIC FRENCH VENISON STEW RECIPE



A Classic French Venison Stew Recipe image

This classic French venison stew takes on deep, delicious flavors cooked with wine, stock, and veggies in the oven in this easy recipe.

Provided by Rebecca Franklin

Categories     Entree     Dinner     Lunch

Time 9h40m

Yield 6

Number Of Ingredients 15

2 pounds venison (cubed)
1 cup yellow or white onions (chopped)
3 medium carrots (cut into 1/4-inch slices)
1/4 cup celery (finely chopped)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1 cup dry red wine
3/4 cup beef stock
5 slices bacon (chopped)
1 tablespoon all-purpose flour
1 teaspoon tomato paste
1 1/2 cups mushrooms

Steps:

  • Gather the ingredients.
  • Put the venison on one side of a large baking dish. Put the onions, carrots, and celery on the opposite side. Sprinkle the salt, pepper, and the dried herbs evenly over the meat and vegetables.
  • Combine the beef stock and red wine. Pour the mixture over the meat and vegetables. Cover, and marinate in the refrigerator for 8 hours, or up to overnight.
  • Remove the meat and vegetables from the marinade to separate bowls. Reserve the marinade for use later in this recipe.
  • In a large Dutch oven or other heavy-duty pot, add the bacon and cook over medium heat, stirring occasionally until it crisps.
  • Transfer to a paper-towel-lined plate to drain.
  • Pat the venison dry with paper towels. Toss the meat chunks with the flour. Brown the meat in the bacon grease over medium-high heat in batches if necessary, until golden. Replenish the pan with vegetable oil if needed.
  • Return all the meat to the pot. Add the tomato paste and cook, stirring continually until the meat and paste are combined, about 1 minute.
  • Add the mushrooms, marinated vegetables, crisped bacon, and the reserved marinade to the pot.
  • Cook the mixture, covered, on low heat until the meat and vegetables are tender, and the sauce has thickened, 45 minutes to 1 hour. Serve warm.

Nutrition Facts : Calories 357 kcal, Carbohydrate 12 g, Cholesterol 129 mg, Fiber 2 g, Protein 51 g, SaturatedFat 3 g, Sodium 383 mg, Sugar 4 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

VENISON & WILD BOAR STEW



Venison & wild boar stew image

A wintery meat-lovers' casserole that's packed with smoky pancetta, chestnut mushrooms and aromatic herbs.

Provided by carolinehire

Time 1h30m

Yield Serves 4

Number Of Ingredients 17

10g dried porcini mushrooms
500g venison and wild boar, cut into 4cm chunks
1 tbsp flour, seasoned with black pepper
1 - 2 tbsp olive oil
2 onions, roughly chopped
3 garlic cloves, crushed
4 wild boar sausages (optional)
85g pancetta, cubed
750ml red wine
200ml venison or beef stock
4 sprigs thyme
2 sprigs rosemary
250g chestnut mushrooms, quartered
cornflour, to thicken (optional)
To serve
Mashed potato or brown rice
4 sprigs rosemary

Steps:

  • Soak the porcini mushrooms in 200ml of boiling water and in a separate bowl, toss the chunks of meat in the seasoned flour.
  • Heat the olive oil in a large heavy-based saucepan. Fry the onions gently for 5 - 10 mins or until softened.
  • Stir in the garlic, floured meats, sausages (if using) and pancetta and once browned, pour in the red wine and stock. Add the porcini mushrooms and soaking water, and the herbs. Season with salt and freshly ground pepper and bring to the boil. Turn down to a simmer, cover and cook for an hour.
  • Add the chestnut mushrooms and cook for a further 30 mins or until the venison is tender. Thicken with cornflour, if using.
  • Season to taste, transfer to four plates and garnish with a sprig of rosemary. Serve with mashed potato or brown rice.

VENISON STEW



Venison Stew image

I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 15

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

Steps:

  • In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

WILD GAME CHILI (VENISON AND WILD BOAR)



Wild Game Chili (Venison and Wild Boar) image

You can use your favorite game meat for this chili. I used the venison and wild boar because they were easier for me to find. You want to add the vegetables in layers in order to get a complex flavor throughout. I do not like beans in my chili, so if you are a bean lover, just add a can of kidney beans to the recipe.

Provided by David04

Categories     Deer

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 lbs venison, cut into stew size chunks or 2 lbs wild boar meat
1 onion, diced and seperated
14 ounces beef stock
1/2 cup celery rib, diced
10 ounces mixed mushrooms, sliced shitake
4 green onions, chopped
2 (16 ounce) cans stewed tomatoes
7 ounces chili peppers (use your favorite pepper to adjust heat to your taste)
3 tablespoons chili powder
2 tablespoons paprika
4 garlic cloves, minced
1 cup cilantro, fresh and minced
salt and pepper

Steps:

  • Chop meat and vegetables.
  • Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
  • Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
  • Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
  • Add stewed tomatoes, green onions and cilantro and stir.
  • Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock.

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