Ethiopian Venison Stew
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
2 hrs
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Servings
4 people
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Calories
501 kcal
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Course
Main Course
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Cuisine
Ethiopian
Ethiopian Venison Stew
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As I mention above, this recipe requires a few special ingredients. In order of importance, you need ground fenugreek, berbere spice, and then Ethiopian spiced butter. I have recipes for the latter here on Hunter Angler Gardener Cook.
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Ingredients
- 2 large onions, peeled and sliced thin root to tip
- 2 to 3 tablespoons niter kebbeh (spiced butter), or clarified butter
- 3 cloves garlic, sliced thin
- 1/2 teaspoon ground cumin
- 1 to 2 tablespoons berbere spice mix
- 1 to 2 tablespoons ground fenugreek
- 1 cup tomato puree
- 1 quart beef or venison broth
- 1 1/2 pounds diced venison, beef, lamb or goat
- 6 Yukon Gold potatoes, peeled and cut in chunks
- salt
OPTIONAL MEKELESHA SPICE MIX
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon black or long pepper
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Instructions
- If you are making the Mekelesha spice mix, mix them all together in a little bowl and set aside.
- Arrange the sliced onions in a large, lidded pot like a Dutch oven and turn the heat to medium. Sweat the onions, dry, until they are starting to brown and soft, about 10 minutes. You will need to stir them from time to time.
- When the onions are soft, add the spiced butter and the garlic and stir well. Let this cook another 4 to 6 minutes.
- Mix in the cumin, berbere, fenugreek and tomato and cook 3 minutes, stirring often. Add the diced venison.
- Pour in the broth, little by little, stirring to incorporate everything well. Bring to a simmer, add salt to taste, and cover. Let this cook gently for 1 hour.
- Add the potatoes, cover and cook another hour. When the venison and potatoes are tender, add the mekelesha spice, if using, adjust for salt and pepper and serve with bread or rice.
Nutrition Information
Show Details
Calories
501kcal
(25%)
Carbohydrates
47g
(16%)
Protein
52g
(104%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
164mg
(55%)
Sodium
685mg
(29%)
Potassium
2465mg
(70%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
334IU
(7%)
Vitamin C
42mg
(47%)
Calcium
123mg
(12%)
Iron
17mg
(94%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 52g | 104% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 164mg | 55% |
| Sodium | 685mg | 29% |
| Potassium | 2465mg | 52% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 42mg | 47% |
| Calcium | 123mg | 12% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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