recipes | Venison Stew with Morel Mushrooms Recipe

Join Now

RSS Feeds

hints

FREE Printable Recipe Cards

e-Newsletter

Venison Stew with Morel Mushrooms Recipe

Submitted by RecipeTips.com

Email Venison Stew with Morel Mushrooms recipe

rate this recipe Rate this recipe

Venison and morels, with their aura of woods and wilderness, are natural complements. If you don't have access to morels, use whatever mushrooms are available.

Venison Stew with Morel Mushrooms Recipe (+)

Directions

Preheat oven to 325°F, unless you will be cooking the stew on the stovetop. Soak the dried morels in one cup of very hot water.
Trim venison, if necessary, and cut into fairly uniform pieces, about 3/4" - 1". Mix together flour, salt, pepper and paprika. Dredge the venison in the flour mix. In a heavy skillet over medium-high heat, heat 2 tablespoons oil and brown the venison well, in small batches. Add oil as necessary for each batch. Put browned meat in dutch oven or stockpot.
Finely chop onions, carrots, garlic and ham (or bacon). Melt butter or heat oil in skillet used for browning. Add carrots, onions and ham and cook over medium heat, stirring occasionally, for about 5 minutes. Add garlic and cook for another minute. Stir into browned meat.
Drain the morels, saving the soaking water, and coarsely chop them. Add to the meat. If the soaking liquid has any dirt or grit in it, strain through a paper towel or coffee filter, and add to the meat.
Add water, wine, bay leaves, thyme and, if using, juniper berries which have been slightly crushed and tied into cheesecloth or put into a non-reactive teaball. (This allows the juniper berries to be easily removed later).
Bring stew to a boil, cover, and put in preheated oven. Bake for about 1 1/2 hours, or until the meat is very tender. For the stovetop version, adjust heat to a slow simmer and cook, covered, for 1 hour. Stir in the potatoes and cook for another 30 minutes, or until meat and potatoes are tender.
While the stew cooks, prep the potatoes. Scrub but don't peel, and if using small reds, pierce skin with a fork and leave whole. For larger potatoes, cut into pieces about the size of a small egg. Rub with olive oil , salt lightly, spread on a rimmed baking sheet and put in the oven for the last 45 minutes of the stew-cooking time. Check after 30 minutes and remove if done.
To serve the stew, remove the juniper berries, stir in the potatoes, and taste for seasoning. Ladle into shallow bowls with a generous amount of the flavorful broth. Serve with good crusty bread for dipping into the broth, a green salad and a hearty red wine.

Container: heavy skillet, large dutch oven or stockpot

Prep Time: 45 minutes

Cook Time: 1.5 hours

Servings: 8

Enter desired servings:

Ingredients

-		1 ounce dried morels
-		3 pounds venison
-		1/2 cup flour
-		3 teaspoons salt, and pepper to taste
-		1 teaspoon paprika (optional)
-		1/2 cup canola or other vegetable oil, for browning(you may not need all of it)
-		1/4 cup olive oil or butter, divided
-		2 onions, medium to large
-		3 carrots
-		6 large cloves of garlic
-		1/4 pound ham (substitute bacon, diced)
-		1 bottle (750 ml) dry red wine
-		2 cups water
-		3 bay leaves
-		1 tablespoon fresh thyme, or 1 teaspoon dried
-		1 tablespoon juniper berries (optional)
-		4 pounds potatoes, preferably small reds

Venison Stew with Morel Mushrooms recipe - Related Content

Collections

Soup Recipes

View our collection of homemade soup recipes.

Ham Recipes

View our collection of ham recipes.

Recipes

Morel Mushroom Sauce

A hearty brown sauce joined with the succulent taste of dark mushrooms provides a rich topping for pasta or noodles.

Oyster Wildrice and Mushroom Stew

Basic oyster stew is given the stick-to-your-ribs treatment with the addition of mushrooms and chewy wild rice. Perfect for the Holidays or anytime.

Venison Jerky

Dried meat

Morel and Onion Tart

Make this deliciously rich treat when morels are plentiful. The crust is easy and requires no "pie-making" skills.

Mushrooms and Scallops in Foil

Easy and delicious way to enjoy scallops

Cooking Tips & Advice

Stewing Turkey

Stewing is a moist heat cooking process much like braising except that the turkey is submerged in liquid rather than being only surrounded by liquid as it is with braising. ...

Stewing Beef

Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with ...

BraisingStewing Lamb

Braising | Stewing Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and ...

Stuffed Mushrooms

Stuffed Mushrooms Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill ...

All About Mushrooms

Mushroom Preparation | Mushroom Cooking Tips Mushrooms The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to ...

Glossary Terms

Morel Mushroom

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin. The cap and stem grow from two to four ...

Mushroom Brush

A specialty utensil designed to clean dirt and debris from soft skinned foods, such as mushrooms. Made from polyester, nylon or rubber soft bristles, a Mushroom Brush is ...

Stew Meat

Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb ...

Venison

A term most often used to refer to the meat of deer, but it actually refers to the meat of all large game animals, such as deer, elk and moose.

Stew

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot. ...