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Venison Stew – Outlander

Chelsea M-C

“Also a large boiling kettle, whose Acquisition we have Celebrated with a great quantity of tasty Stew, made with Venison, wild Onions from the wood, dried beans, and likewise some Tomatoe-fruits, dried from the Summer. None of us Died or suffered Ill-effects from Eating of the stew, so Claire is likely right, Tomatoes are not Poison.” -Drums of Autumn, by Diana Gabaldon

Venison Stew

 Thoughts:

This  post is from a guest swap I originally did with Outlander Kitchen. She cooked up a little Westerosi chowder, and I got to play with food from a terrific book series. 

The finished stew is absolutely delicious. It’s thick, savory, and just unusual enough to be intriguing. The venison becomes mouthwateringly tender, while the dried tomatoes soften and soak up the broth. The roux magically enhances the stew, giving it a wonderfully rich consistency.

Rustic and hearty, it’s completely believable as a stew that Jamie, Claire, family, and tenants would enjoy on Fraser’s Ridge. A few herbs and vegetables from Claire’s garden, along with some dried beans and tomatoes, a bit of home brewed beer, and fresh venison that Jamie shot. I imagine that the broth would be made from the bones of the deer, since nothing is wasted

Like most stews, it’s better the second day, after the flavors have had time to meld together.

 Venison Stew Recipe

Suggested pairings: spruce beer, bread and sweet butter, black currant jam, round of goat cheese, elderflower wine

  • 1 1/2-2 lbs venison cut into 1 inch cubes
  • 4 cloves garlic fine chopped
  • 2 spring onions medium diced
  • 2 carrots medium diced
  • 1 cups dry kidney beans
  • 1 cup sun dried tomatoes, cut into medium-small chunks
  • 1 bottle of your favorite ale, red or brown (we used Celebrator Dopplebock)
  • 3 cups venison or beef stock
  • 1 large pinch rosemary or other savory herb, fine chopped
  • salt and pepper to taste
  • Splash of maple syrup
  • 1 batch of roux ( 2 Tbs. each of butter and flour mixed together )
Combine the tomatoes and beans in a medium bowl and cover with 3 cups water. Allow to soak for at least an hour, and save the broth!
 
In a stock pot, heat 2 Tbs. bacon fat. Add meat, brown on both sides, remove from pot, and set aside. Add onions, garlic, and carrots to the stock pot with a splash of the tomato broth. Cook 5 minutes, covered. Deglaze pot with ale and let simmer for about 10 minutes.
 
Add the browned venison, stock, beans, rosemary, tomatoes, splash of maple syrup, and the tomato broth. Bring to a boil, reduce heat, cover and simmer one hour OR until meat is tender. Bring back to a boil. In a separate pan, mix the butter and flour for your roux, and let it cook for about a minute, until golden. While whisking the roux, add a few ladles of the stew broth, which will thicken when it combines with the roux. Pour the thickened sauce back into the main pot. Season with salt and pepper to taste, and enjoy!
 
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