Creamy venison stew

Creamy venison stew

This rustic stew is perfect for the colder months. We designed this hearty dish for hunters (and friends of hunters). But farmed venison is also delish... a little milder, but tasty. And, yes, if game is not your thing, a nice chuck roast is a perfect substitution.

Creamy venison stew

This rustic stew is perfect for the colder months. We designed this hearty dish for hunters (and friends of hunters). But farmed venison is also delish... a little milder, but tasty. And, yes, if game is not your thing, a nice chuck roast is a perfect substitution.
USMetric
6 servingservings

Ingredients

Paprika butter
  • 4 oz. 110 g butter, room-temperature
  • 1 tsp 1 tsp paprika powder
  • salt and ground black pepper
Venison stew
  • 1¾ lbs 800 g venison or venison or chuck roast cut into 1" (2.5 cm) pieces
  • ¼ cup 60 ml olive oil
  • 1 (2¼ oz.) 1 (60 g) carrot, slicedcarrots, sliced
  • 1 (4 oz.) 1 (110 g) yellow onion, choppedyellow onions, chopped
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 1 tbsp 1 tbsp tamari soy sauce
  • 1 cup 240 ml heavy whipping cream
  • ½ cup 120 ml water
  • 1 tbsp 1 tbsp dried rosemary
  • 1 tsp 1 tsp paprika powder
  • 3 3 dried juniper berries
  • 113 lbs 600 g celery root, peeled and cubed
  • 2 tbsp 2 tbsp butter
  • salt and ground black pepper
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Mix the butter and paprika powder thoroughly in a bowl. Add salt and pepper to taste. Set aside for later.
  2. Heat half of the olive oil in a Dutch oven or a large cast-iron skillet with a thick bottom over medium-high heat.
  3. Fry the meat in batches until well seared. Season generously with salt and pepper. When the last batch of meat is golden brown, remove from the pan and put to the side for later.
  4. Add the carrots, onion, and garlic to the pan used for the meat, and add the remaining oil. Fry for a minute or two.
  5. Add the meat back into the pan together with tamari, whipping cream, water, and spices. Bring the stew to a boil.
  6. Put on the lid, lower to medium-low heat and let simmer for 1.5 hours. Stir every once in a while.
  7. Fry the celery root in butter in a separate skillet until golden. Add the celery root to the simmering stew when there are approximately 15-20 minutes of cooking time remaining.
  8. Serve the stew with the paprika butter.

Recommended special equipment

  • Dutch oven

Tip!

Like most stews, this recipe works well in a slow-cooker. Follow it as written, up until step 6; at that point, put everything in your slow cooker except the celery root and cook on high for 4 hours or low for 6-8 hours. Fry and add the celery root toward the end of the cooking time, as directed in the last step.

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7 comments

  1. 3 comments removed
  2. Zoë
    Hi, If I leave out the celeriac from this recipe would the carb count become more ketogenic that moderate?
    Reply: #5
  3. Kristin Parker Team Diet Doctor

    Hi, If I leave out the celeriac from this recipe would the carb count become more ketogenic that moderate?

    Yes, that would help, but you would need to replace it with something as 1 1/3 lb is quite a bit of bulk.

  4. Kathleen
    Can you suggest a substitute for the dried juniper berries?
    Reply: #7
  5. Kristin Parker Team Diet Doctor
    We have not tested this recipe with alternative ingredients.
  6. Kathleen
    Still wonderful, even without the berries!
  7. Darcy
    Try adding small or halved radishes in place of celery root. Radishes never quite become tender and I think they are tolerable in texture if cooked a long time. I'd add them with the meat and not cook them separately. If making a roast, in the slow cooker, add them at the bottom and the roast on top. This is the only way I can handle they not quite cooked texture. Whatever is placed on the bottom, cooks the most.
  8. Darcy
    Also I'm pretty sure one should not add cream to a slow cooker until the food is done. It should only be added long enough to warm through. So do beware of it curdling.

    Just leave out the berries if you don't have or want them. They are not for recipe structure but are only for flavoring profile.

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