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

  • 4 tbsp 4 tbsp olive oil
  • 1¾ lbs 800 g venison or venison or chuck roast
  • 1 1 carrot, slicedcarrots, sliced
  • 1 1 yellow onion, choppedyellow onions, chopped
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 1 tbsp 1 tbsp tamari soy sauce
  • 1 cup 225 ml heavy whipping cream
  • 1 tbsp 1 tbsp dried rosemary
  • 1 tsp 1 tsp paprika powder
  • 3 3 dried juniper berries
  • 113 lbs 600 g celery root
  • 2 tbsp 2 tbsp butter
  • salt and ground black pepper
Paprika butter
  • 4 oz. 110 g butter
  • 1 tsp 1 tsp paprika powder
  • salt or ground black pepper

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Start with the paprika butter. Mix room-temperature butter and paprika powder thoroughly. Add salt and pepper to taste. Set aside for later.
  2. Cut the meat into pieces about 1 inch (2.5 cm) in diameter.
  3. Heat up half of the olive oil in a Dutch oven or large cast-iron skillet with a thick bottom. Fry the meat pieces in batches until well seared.
  4. Season generously with salt and pepper. When the last batch of meat cubes is golden brown, remove from the pan and put to the side for later.
  5. Add all vegetables except the celery root to the pan used for the meat, and add the remaining oil. Fry for a minute or two over medium-high heat.
  6. Add the meat back into the pan. Add all remaining ingredients except the celery root and butter; bring stew to a boil.
  7. Lower to medium-low heat and let simmer for 1.5 hours. Stir every once in a while.
  8. Peel and cube the celery root. Fry in butter in a separate skillet until golden. Add the celery root to the simmering stew when there's approximately 15-20 minutes of cooking time remaining.

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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8 comments

  1. Genevieve
    So, when does one use the paprika butter?
    Reply: #3
  2. Valerie
    That’s my question too!
  3. Peter Biörck Team Diet Doctor
    Hi Genevieve and Valerie!

    I'm not sure of the answer. But if you look at the picture. It looks as if you add it on the top of the stew.

    So, when does one use the paprika butter?

    That’s my question too!

  4. Zoë
    Hi, If I leave out the celeriac from this recipe would the carb count become more ketogenic that moderate?
    Reply: #5
  5. 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.

  6. Kathleen
    Can you suggest a substitute for the dried juniper berries?
    Reply: #7
  7. Kristin Parker Team Diet Doctor
    We have not tested this recipe with alternative ingredients.
  8. Kathleen
    Still wonderful, even without the berries!

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