Venison Stew

Venison stew is a treat well waiting for. Venison meat is not always available so when I can find it in the meat department of my favorite store I definitely want to get 

some for us as it just offers such a different taste experience commonly available beef-, pork- and poultry meat. While in Europe venison is mostly referred to as meat from deer, hare or wild pig in South Africa it is meat from antelope like for example Eland antelope (the largest kind in South Africa), Springbok or Sable antelope to name just a few.


Preparation time: 20 minutes 
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Cooking time: at least 150 minutes
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Resting time: 0 minutes
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Total time needed: at least 2 H 50 minutes
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Grade of Difficulty: standard


Ingredients
for
Venison Stew

  • 500 grams / 1.1 lbs. of stewing venison meat, cut into bite sized cubes
  • 3 tbs. extra virgin olive oil
  • 2 large potatoes, diced
  • 4 large carrots, peeled, halved lengthwise and cut into chin half moon slices
  • 1 large onion, chopped fine, (optional - use 2 medium onions instead)
  • 3 cloves of garlic, peeled and chopped fine
  • 50 gram / 1.76 oz. of broccoli, cut into small florets
  • 1 celery stick, diced, leaves kept separately
  • 2 handfuls of dried prunes, deseeded and roughly chopped
  • 1 bay leaf
  • 1 clove
  • 1 tsp. cumin powder
  • 1 tsp. turmeric powder
  • 2 tsp. salt or to taste
  • 1/4 knife tip of Carolina Reaper chilli powder, or 1/2 tsp. cayenne chilli powder (Optional)
  • 1/2 tsp. black mustard seeds
  • 2 tsp. dried origanum
  • 3 cups water
  • 1 tbs. flour 1/4 cup of water
  • 1 tbs. of bread crumbs
  • A little full cream yoghurt (optional) 

Directions

  • Add olive oil to a large pot and warm it up on medium setting on a hot plate of the stove
  • Add the meat and braise it for about 10 minutes till it is nicely browned on all sides
  • Next add onions, garlic, salt, bay leaf, turmeric, cumin, chilli (optional), clove, chopped celery stick and water, cover with lid, reduce the heat and gently simmer the stew for 90 minutes
  • Add carrots, potatoes and celery leaves, stir, cover with lid and simmer for at least another 30 minutes
  • Now mix flour with 1/4 cup of water, make sure there are no lumps left once you are done
  • Add the flour water mixture and breadcrumbs to the stew, stir well, cover with lid and let the stew simmer for a final 15 minutes
  • Sample the stew and if needed add more salt to suit your taste
  • Optional - add a little full cream yoghurt to the stew if you want to mellow the taste and reduce the spiciness.

Remove from stove and serve hot with steamed rice.



South African Beef Potjiekos

South African Beef Potjiekos done and ready for servingSouth African Beef Potjiekos done and ready for serving

Cape Winelands Mutton Stew


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