North African Venison Stew
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 people
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Calories
339 kcal
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Course
Main Course, Soup
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Cuisine
North African
North African Venison Stew
Description
This recipe uses venison stew meat browned in olive oil, then cooked with sliced onions, garlic, tomato paste, and venison broth in a covered pot placed in the oven at moderate heat. The low and slow cooking tenderizes the meat and concentrates flavors, while bay leaves add herbal notes.
After initial braising, potatoes and Anaheim peppers are added and cooked until tender. Chopped green olives, peas, harissa, preserved lemon (optional), and fresh parsley or cilantro are stirred in at the end, introducing briny, spicy, and citrusy layers that complement the gamey meat.
Served warm, this stew makes a hearty meal with complex flavors and a comforting texture from the tender meat and soft potatoes.
Ingredients
- 2 to 3 pounds venison stew meat or beef or lamb
- salt
- 1/4 cup olive oil
- 2 onion sliced root to tip, large
- 5 garlic chopped, cloves
- 2 tablespoons tomato paste
- 1 quart venison broth or beef stock
- 2 bay leaf
- 2 pounds fingerling potato or Yukon Gold potatoes
- 2 Anaheim pepper diced
- 1 cup pea
- 12 green olive chopped
- 1 or 2 preserved lemon optional, chopped
- 2 tablespoons harissa or ground chiles
- 1/3 cup parsley chopped, or cilantro
Instructions
- Heat the olive oil in a Dutch oven or other large pot with a lid. Brown the stew meat — I like 2-inch chunks — over medium-high heat. Do this in batches and take your time. Set aside the browned venison while you do the rest.
- Heat the oven to 325°F.
- When the meat is all browned, add the onion — this will deglaze the pot. Stir it around until no browned bits are left in the pot. Sauté this until the onions are browned, then add the garlic and cook another minute or two.
- Add the the meat back to the pot, then the tomato paste and mix well. Pour in the venison stock and bay leaves and bring to a simmer, add salt to taste, cover and put into the oven for 2 hours.
- At the two-hour mark, turn the heat down to 300°F and add the potatoes and peppers. Return to the oven.
- Once the potatoes are tender, remove the pot from the oven, turn it off, and stir in the remaining ingredients. Cover the pot again on the stovetop and let this sit for 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 431mg | 18% |
| Potassium | 1217mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 39mg | 43% |
| Calcium | 49mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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