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.
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.

Ingredients

6 servingservings
USMetric
  • 4 tablespoons 4 tablespoons 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 tablespoon 1 tablespoon tamari soy sauce
  • 1 cup 225 ml heavy whipping cream
  • 1 tablespoon 1 tablespoon dried rosemary
  • 1 teaspoon 1 teaspoon paprika powder
  • 3 3 dried juniper berries
  • 113 lbs 600 g celery root
  • 2 tablespoons 2 tablespoons butter
  • salt and ground black pepper
Paprika butter
  • 4 oz. 110 g butter
  • 1 teaspoon 1 teaspoon 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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