Venison Stew, 'Food Plot'
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4.9
14 reviews
Excellent
Venison Stew, 'Food Plot'
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When it comes to the venison, you have two choices: Brown the meat first or cook the stew below a simmer. I cooked the stew below a simmer for the photos, but I also really like the flavor of the meat when it browns first. The tradeoff is that if you brown the meat, it might take an extra 30 minutes or so to get tender.
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Ingredients
- 3/4 cup black-eyed peas
- 3/4 cup rye berries or barley or oat groats or wheat berries
- salt
- 3 tablespoons butter unsalted
- 2 venison stew meat up to 3 pounds
- 1 onion sliced thin from root to tip, large
- 6 cups venison broth beef broth or water
- 1 teaspoon thyme dried
- 1/4 teaspoon celery seed
- 1 pound turnip peeled and cut into chunks, or rutabaga
- 4 cups Dandelion greens chicory leaves, kale or chard, chopped
GARNISH
- 4 radish thinly sliced, up to 5, red
- black pepper
- pumpkin seed oil walnut oil or somesuch, for drizzling, roasted
- vetch flowers optional, or pea flowers
Instructions
- Put the black-eyed peas and rye berries in separate bowls. Bring a quart or so of water to a boil and pour it over the rye and black-eyed peas. Let this sit for at least 1 hour. You can also just soak them in cool water overnight.
- Bring a small pot of water to a boil and salt it well. Add the rye berries and simmer them until tender, 45 minutes to 1 hour.
- Meanwhile, get a large Dutch oven or other heavy pot and set it over medium-high heat. Heat the butter. While the butter is melting, take a few pieces of the venison and pat it dry with paper towels. Brown the venison in the hot butter, salting it as it cooks. Do this in batches so you don't crowd the pot, and pat dry each new batch before you put it into the pot. Set aside the browned venison pieces in a bowl.
- When the venison is all browned, add the onion and cook over medium-high heat, stirring often, until the edges of the onions begin to brown, about 5 to 6 minutes. Return the venison to the pot and add the broth, thyme and celery seed. Bring this to a simmer and cook gently for 1 hour.
- After an hour, add the rutabagas or turnips and the black-eyed peas. Simmer this for another hour or so. (The rye berries should be tender by now, so drain them and set aside.)
- About 5 minutes before you want to serve, stir in the chopped dandelion greens and rye berries. To serve, ladle out some stew -- it should be a thick stew, with lots of stuff and not too brothy -- grind some black pepper over it, sprinkle the thinly sliced radishes and vetch flowers (if using) on top and drizzle with the oil. I'd serve this with a strong beer, such as a good IPA.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
12mg
(4%)
Sodium
391mg
(16%)
Potassium
642mg
(14%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
2925IU
(59%)
Vitamin C
23mg
(26%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 391mg | 16% |
| Potassium | 642mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 2925IU | 59% |
| Vitamin C | 23mg | 26% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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