Venison Stew

                                                         Venison Stew

Venison translates in german to Wild. Wild meat could be anything in Germany. Here in the states I learned that its deer. Either male or female. Hit or miss. You never know. So, if you are blessed to find Venison meat and can afford it, this recipe is for you. I finally found "Wild Fork supermarket"  and I don't know if that is a nation wide chain or just local. Anyway, my daughter tried it for the first time and made big eyes saying: this is astonishingly amazing. So, since I started that blog for her, I will share it with you as well.

This is what you need:

- Venison meat. I had 2 pieces of loin

- 2 small carrots, cut in like 1 inch sizes

- 1 big yellow onion, diced roughly

- 1 clove garlic, finely chopped

- around 2 TBSP sweet Paprika

- 2 TBSP Thyme

- Salt, Pepper to taste 

- 250 ml Brown Gravy

-250 ml red wine (the one you like to drink)

- maybe some corn starch to thicken the sauce

This is you you do it:

Cut the Vegetables and chop the Garlic. Measure your water and wine for the sauce. Dice the venison in mouth size pieces (like the stew meat in the store). I used my biggest pan. Pan fry in some butter the Venison on very hot for a couple of min.. I drained the excessive water in between so it doesn't cook in its own juice. Remove the meat from the pan and add some more butter. Now add the vegetables to the hot pot but turn the heat down so you don't burn the onions and garlic. Stir constantly for a couple of min.. After the Vegetables got a bit color, you add the red wine and the water. Add the Brown sauce to it and let it get back to a simmer. Now you may put the meat back and season it with the Thyme, Paprika, Salt and Pepper. Be careful on the salt part. You can always adjust it later. You can try your "work" of course :)

Cover it up and let simmer for 1 1/2 - 2 hrs... If the sauce is not your preferred consistency, add some corn starch slurry to it. 

As Germans, we like to serve it with Potato Dumplings or Spaetzle and blue Cabbage. We also like to give a side of Lingonberry (or Cranberry) for the sweetness. 

Guten Appetit