How My Husband Hunted the Deer

This fall, Mr. Reilly got a deer with his crossbow! It was early in the morning and he was still in his underpants when he spotted a deer eating the corn he had put out in the front yard of our farm to lure them. He opened the living room window and aimed his crossbow at it. He took the almost silent shot…

The deer dropped right where it stood, breaking it’s nose in the process since it was a neck shot. It was about 20 yards away so Mr. Reilly is a very good hunter! 🏹

Now, we are making stew…

Venison stew is a time-honored dish that brings together the rich, gamey flavor of deer meat with a medley of vegetables and aromatic spices, slow-cooked to perfection. This Hunter’s Slow Cooker Venison Stew recipe is not only a delicious, hearty meal but also a celebration of traditional hunting practices and the self-sufficiency of preparing your own meat from scratch.

How to Make Venison Stew

Venison, or deer meat, has been a staple in the diets of various cultures for centuries. The use of venison dates back to prehistoric times when hunting was a primary means of subsistence. In medieval Europe, venison was considered a delicacy and was often reserved for the nobility, who had exclusive rights to hunt deer in royal forests. In North America, Native American tribes relied heavily on deer for both food and materials, incorporating venison into many traditional dishes.

Stews, on the other hand, have a long history as well. The concept of slow-cooking meat and vegetables in a pot over low heat can be traced back to ancient civilizations. Stews were practical, allowing for tougher cuts of meat to become tender and flavorful over time. The combination of venison and stew-making techniques resulted in a dish that is both nutritious and satisfying.

Preparing Stew Meat from a Deer You Hunt

Hunting and butchering your own deer is a rewarding process that ensures you have fresh, high-quality venison. Here are the steps to prepare stew meat from a deer you’ve hunted:

1. Field Dressing: After successfully hunting a deer, the first step is field dressing. This involves removing the internal organs to cool the meat quickly and prevent spoilage. Make a careful incision along the belly and extract the organs while being mindful of cleanliness to avoid contaminating the meat.
2. Aging the Meat: Aging venison helps to enhance its flavor and tenderness. Hang the deer in a cool, dry place for several days, ideally at temperatures between 34°F and 37°F. This allows the enzymes in the meat to break down muscle fibers, resulting in a more tender texture.
3. Butchering: Once aged, it’s time to butcher the deer. Use a sharp knife to carefully separate the different cuts of meat. For stew meat, focus on the shoulder, neck, and hindquarters, which contain tougher muscles that benefit from slow cooking. Trim away any excess fat and connective tissue.
4. Cutting Stew Meat: Cut the selected venison into 1- to 2-inch cubes. These bite-sized pieces are ideal for stew, allowing them to become tender and absorb the flavors of the broth and vegetables.

Ingredients for Venison Stew

Now that you have your stew meat ready, gather the following ingredients:

• 6-8 golden potatoes, diced
• 1 lb venison roast, cut into stew pieces
• 3 organic carrots, sliced
• 2 stalks celery, chopped
• 4 oz. cremini mushrooms, halved
• 1 diced yellow onion
• 4 garlic cloves, minced
• 1/4 cup unsalted butter
• 4 tbsp Worcestershire sauce
• 2 tbsp wheat flour
• 3 bay leaves
• 5-6 cups beef broth
• Fresh or dried parsley for garnish
• Salt & pepper to taste

Step-by-Step Cooking Instructions

1. Marinate the Venison

Begin by marinating the venison in Worcestershire sauce for at least 2 hours. This step not only adds flavor but also helps to tenderize the meat. Place the venison pieces in a bowl, pour the Worcestershire sauce over them, and ensure they are evenly coated. Cover the bowl and refrigerate.

2. Preheat the Slow Cooker

While the venison is marinating, preheat your crockpot or slow cooker on the high setting. This ensures that the ingredients will start cooking immediately, reducing the overall cooking time.

3. Prepare the Vegetables

Dice the golden potatoes, slice the carrots, chop the celery, and halve the cremini mushrooms. Dice the yellow onion and mince the garlic cloves. Set all the vegetables aside.

4. Brown the Venison

In a large skillet, melt the unsalted butter over medium-high heat. Once melted, add the marinated venison pieces in batches, browning them on all sides. This step locks in the juices and adds depth to the flavor. Transfer the browned venison to the slow cooker.

5. Sauté the Aromatics

In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes. Sprinkle the wheat flour over the onions and garlic, stirring constantly to form a roux. This will help to thicken the stew.

6. Combine Ingredients in the Slow Cooker

Transfer the sautéed onions and garlic to the slow cooker. Add the diced potatoes, sliced carrots, chopped celery, halved mushrooms, bay leaves, and the browned venison. Pour in the beef broth until all ingredients are submerged. Season with salt and pepper to taste.

7. Slow Cook

Cover the slow cooker with its lid and set it to cook on high for 3-4 hours or on low for 8-12 hours. The longer cooking time on low heat will yield a more tender and flavorful stew. Stir occasionally to ensure even cooking.

8. Garnish and Serve

Once the cooking time is complete, remove the bay leaves. Taste the stew and adjust the seasoning if necessary. Ladle the stew into bowls, garnish with fresh or dried parsley, and serve hot.

Tips for the Perfect Venison Stew

• Quality Broth: Use a high-quality beef broth for a richer flavor. You can also make your own broth using beef bones, vegetables, and herbs simmered for several hours.
• Slow Cooking: The key to tender venison is slow cooking. Patience is essential as the low and slow method breaks down the tough fibers in the meat.
• Vegetable Variety: Feel free to experiment with different vegetables. Parsnips, turnips, and peas are great additions to this stew.
• Freezing Leftovers: Venison stew freezes well. Store any leftovers in airtight containers and freeze for up to 3 months. Reheat gently on the stove or in the microwave.

Hunter’s Slowcooker Venison Stew is more than just a meal; it’s a connection to centuries of culinary tradition and the rewarding experience of preparing your own food from start to finish. Whether you’re an experienced hunter or simply enjoy hearty, home-cooked dishes, this stew is sure to become a favorite in your recipe collection. Gather your ingredients, set aside some time, and savor the rich flavors of this classic dish.