“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