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Being our first weekend in the house, I figured I’d christen the kitchen as well as start cutting into my supply of venison.  If you know me, I always like to throw a little beer and/or wine into my cooking as well.  So here’s my version of Guinness Stew, done with venison. 

Guinness Stew ala Venison

It came out rather delicious (if it didn’t, I guess I wouldn’t be wasting my time on the post).  Believe it or not, we could taste the merlot shining through instead of the Guinness.  It gave the stew a very hearty flavor.  The “butter sautéed” veggies kinda offset the strength of the merlot (taste here, not alcohol: that burns off in the boil) and Guinness.  The thyme left a good flavor.  Initially I was a little worried about going overboard on the garlic, but it probably could have used more if you are a garlic-lover (like me), as I could barely even notice a hint of it.

Chey, I know you were looking for good recipes for venison: I strongly urge you to try this one out.  Anyone else is more than welcome to give it a shot too: just please let me know how it turned out.

  • 2 lbs cubed venison meat (or you can obviously substitute lamb or beef)
  • 2 cans of Guinness
  • 1 glass of red wine (I used good Merlot) 
  • 2 cans of Beef broth
  • 5-6 carrots (peeled and chopped)
  • 3-5 big russet potatoes (peeled and cubed)
  • 1 yellow onion (chopped)
  • 1 lb of frozen peas (It was the whole bag for me)
  • 7-8 cloves of garlic (minced or crushed)
  • 1/2 a small can of tomato paste
  • 1-2 tablespoons of Worcestershire Sauce
  • 1 tablespoon brown sugar
  • 1/3 cup olive oil
  • 1/4 stick of butter
  • 3-4 bay leaves
  • 2 tablespoons thyme (I used the leafs)
  • 1 teaspoon cayenne pepper (of course, I used it to spice, which really wasn’t that significant)
  • salt and pepper
  • flour or oatmeal
  1. With the stove set to medium-high, heat the olive oil in a frying pan.  Add the stew meat and 5 cloves of crushed garlic and sauté.  Add salt and pepper as required for flavoring.  Mainly, we’re just looking to sear the outside of the meat.
  2. In the crock-pot, add the following: Guinness, red wine, beef broth, thyme, Worcestershire sauce, tomato paste, bay leaves, brown sugar, salt and pepper (again, as required for flavoring), and for just a touch of warmth, a pinch or two of cayenne pepper.  Stir it all up.
  3. Add the content of the frying pan (meat and garlic) to the crock-pot.
  4. In the frying pan (empty at this point), add 1/4 stick of butter and the potatoes, peas, onion, carrots, and about 3 crushed garlic cloves.  Over medium heat, sauté the veggie mix.  After about 15 minutes, the butter should absorb into the veggies.  Once it does, again dump the contents of the frying pan into the crock-pot. 
  5. Let it sit on high for 4-6 hours or on low for 8-10 hours.  Add flour as required to thicken to the right consistency.  I’ve heard you can add oatmeal for the same effect.  Since we just moved in, we don’t have oatmeal, but I’m real curious to try it out next time.

This should serve up about 4-6 people.

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