There's a story behind this venison stew recipe....
We have friends who hunt deer and every autumn we're given venison. Every year we just couldn't bring ourselves to eat it. Visions of Bambi ran through our minds and well, you get the idea.
Since going low carb and exploring the whole Paleo movement it made sense that wild game would at least be experimented with and tasted. So this year when I was given a big roast, 2 shoulder steaks, ground meat and stew meat I decided to try it.
Not quite ready to face a steak I opted to use the stew beef and to cup up the steaks to make my very first venison stew recipe. I did not know what the meat tasted like but I trusted my instincts and just grabbed ingredients I felt would be suitable.
The meat is very dark and very lean and I worried that cooking it too long would dry it out. But instead, the stew was rich, moist and flavorful. You could serve this with mashed cauliflower for the low carbers or mashed potatoes for your friends who eat potatoes.
Makes 12 servings, 1-1/2 cups each
Net Carbs: 8.59
5 lbs venison stewing meat, cut into 1-inch cubes
4 tbsp bacon fat
1 cup chopped onion
4 cloves minced garlic
1 medium fennel bulb, coarsely chopped
1/2 cup dry red wine
4 cups water
1 medium rutabaga, cubed in 1-inch pieces
1/4 chopped wild garlic stems (optional)
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 tbsp Herbes de Provence
Over medium-high heat, melt the bacon fat and in small batches brown the venison. Make sure the meat is quite browned and dark. Transfer to a large pot.
Over medium heat fry the onion, garlic and fennel in the same pan with what's left of the bacon fat. About 10 minutes or so. Add to pot.
Deglaze the pan and loosen the browned bits with the red wine. Add to pot.
Add 4 cups of water to the pot and toss in the rutabaga, wild garlic stems if using and salt, pepper and Herbes de Provence.
Bring to boil then turn on low, simmer covered for 2 hours. Your whole house will smell yummy!