This spicy venison stew is a tasty, nutritious option for the cold winter days. Hot tip: you can make a bulk batch and freeze for later consumption, the stew tastes just as good second time around!
|Prep Time||45 minutes|
|Cook Time||45 minutes|
- 500-600gm diced venison
- 1 tsp chili powder
- 6 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2tsp salt
- 1/4 tsp black pepper
- 2 tbsp lime juice
- 3 tbsp olive oil
- 2 celery stalks, thinly sliced
- 1 medium onion, roughly chopped
- 1 large carrot, peeled and halved lengthwise
- 1/2 large jalapeno chili, thinly sliced
- 1 3/4 cup chicken stock
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 3 tbsp flour
- Place diced venison in a single layer in large flat bottomed dish. Sprinkle with chili powder, garlic, cumin, salt and black pepper. Toss venison until evenly coated with seasonings. Drizzle with lime juice and 1 tbsp oil then toss again until evenly coated. Cover baking dish with plastic wrap and marinate venison in refrigerator for 30 mins.
- Meanwhile, heat the remaining 2 tbsp of oil over medium heat in heavy based dutch oven. Add celery, onion, carrot and jalapeño chillies. Cook for about 5 mins or until onion is translucent and vegetables are crisp-tender, stirring occasionally.
- Add marinated venison mixture to vegetables in dutch oven. Cook for 2 mins over medium heat, stirring occasionally. Stir in chicken stock, oregano and bay leaves. Bring mixture to boil. Reduce heat to medium to low. Gently simmer, covered, for 30 mins.
- Stir together flour and 1/3 cup cold water in small bowl until smooth. Slowly stir flour mixture into stew mixture. Increase heat to medium; cook and stir for 1 min. Remove from heat.
- Serve stew in bowls or, if desired, over rice.