Venison can be difficult to cook because it’s so low in fat. It’s easily overcooked and seems to taste best when cooked to a rare doneness or in a sauce or stew. Venison chilli, spaghetti, and meat loaf are favorite meals with ground meat and venison stew is perfect for a deer camp meal. Take these steps for a venison feast.
Elk Camp Stew
Dick Hanson, my late father-in-law was a master at venison stew. A former US Army cook, he loved to prepare meals for the entire camp which endeared him to everyone. Hanson always had the outfitter pack in a full bag of onions as he believed they made everything taste better. Once a bull went down, we quartered the animal in traditional style, but cut lots of small venison pieces for stew and an ensuing feast. He’d put a large pot on the sheep herder’s stove at dawn and return throughout the day to taste test and put more wood on the fire. By day’s end, the aroma and flavor of the stew was fantastic.
This post from the Outdoor Hub takes you through a step-by-step process and without further adieu, let’s get started.
We are drawing close to the end of the 2017 whitetail season. December and January are when icicle-mustached sportsmen and rosy-cheeked outdoorswomen migrate indoors, into the heartbeat of the home, into the warmth of the kitchen, filled with its softly wafting aromas of homemade wild game meals simmering in cast-iron pots.
Now is the time for hunted meats, stored-up root vegetables and grains, and fresh herbs to happily combine in a one-pot cooking tradition over a single flame, or open fire. Stew, a nourishing, slow-cooked dish of succulent tenderness, has always been an integral part of how we feed, nourish and sustain ourselves as hunters and gatherers.