Recipe courtesy of Gaetano Varbero
Venison Stew
Total:
2 hr 5 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
2 hr 5 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 stalks celery, chopped
  • 1 large onion, coarsely chopped
  • 6 tablespoons all-purpose flour
  • 1/4 cup oil
  • 4 tablespoons butter
  • 2 cups beef stock
  • 1 pound whole new potatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon whole peppercorns
  • 2 bay leaves
  • 2 large carrots, chopped in large chunks
  • 1/2 cup salt pork
  • 1 pound venison shank
  • 2 pounds venison ham meat
  • 1 tablespoon garlic powder
  • 1 teaspoon chile flakes
  • Salt and freshly ground black pepper 

Directions

Chop the salt pork into chunks and render it down in a pan until it's crispy like bacon.

Split the venison shank into 2 large pieces, and then chop the venison ham meat and shank into large chunks. Add the venison to the salt pork in the pan and brown the meat, about 10 minutes. While browning, add the garlic powder, chile flakes and sprinkle with salt and pepper. Next, add 2 tablespoons of the flour to the meat and mix it in to form a sort of gravy. Remove the meat and set it aside. 

Add the oil, butter and remaining 4 tablespoons flour to the empty pan and cook over medium heat to form a roux. Stir, and allow the roux to cook until it changes color from tan to brown. 

Add the beef stock and 2 cups water to the roux and bring it to a boil. Then add in the venison meat and cook it for 5 to 10 minutes, until the meat is three-quarters of the way cooked. Finally, add in the potatoes, oregano, peppercorns, bay leaves, carrots, celery and onions. Cook this until the meat falls off the shank bone, about 1 hour.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Venison Stew with Prune Jam: Pastisada di Daino con Marmellata di Prugne

Recipe courtesy of Mario Batali

Good Eats Beef Stew

Recipe courtesy of Alton Brown

High Cotton Brunswick Stew

Recipe courtesy of Virginia Willis

Venison Oscar

Venison Pastry

Venison Pastry

Tuscan Beef Stew with Polenta

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here