Ethiopian Venison Stew
User Reviews
5
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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
Description
This hearty stew starts with thinly sliced onions sweated slowly until soft and browned, creating a flavorful base. Spiced butter, garlic, and a blend of ground spices including cumin, berbere, and fenugreek are then added, infusing the dish with characteristic Ethiopian flavors. Tomato puree contributes acidity and body to the sauce.
The stew contains a mixture of venison, beef, lamb, and goat, which are diced and simmered gently in beef or venison broth. Slow cooking allows the meats to become tender and absorb the rich meld of spices. Potatoes added midway through cooking contribute substance and help thicken the stew.
Optionally, a Mekelesha spice mix comprising cinnamon, clove, cardamom, and pepper can be added near the end, enhancing warmth and depth. The final stew is seasoned to taste and traditionally served with bread or rice, making a substantial, flavorful meal with distinct African influence.
Ingredients
- 2 onion large, peeled and sliced thin root to tip
- 2 to 3 tablespoons niter kebbeh or clarified butter, spiced butter
- 3 cloves garlic sliced thin
- 1/2 teaspoon cumin ground
- 1 to 2 tablespoons berbere spice mix
- 1 to 2 tablespoons fenugreek ground
- 1 cup tomato puree
- 1 quart beef broth or venison broth
- 1 1/2 pounds venison diced
- 1 1/2 pounds beef
- 1 1/2 pounds lamb
- 1 1/2 pounds goat
- 6 Yukon Gold potato 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 pepper or long pepper
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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