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How to cook an elk and venison stew

Cook an Elk and Venison Stew

233
STEPS
INGREDIENTS
Dice your meat (I'm using elk and deer here, but beef would work just as well) into small chunks and place in a bowl. Sprinkle with 2 tbsp of flour and salt and pepper. Mix until coated.

Dice your meat (I'm using elk and deer here, but beef would work just as well) into small chunks and place in a bowl. Sprinkle with 2 tbsp of flour and salt and pepper. Mix until coated.

Roughly chop your onions, peeled carrots and celery.

Roughly chop your onions, peeled carrots and celery.

Pick the leaves from the rosemary and finely chop.

Pick the leaves from the rosemary and finely chop.

Add about 3 tbsp of olive oil to a large pan on a medium heat.

Add about 3 tbsp of olive oil to a large pan on a medium heat.

MEDIUM! The meat will catch, but keep the heat moderate and the 'caught' bits on the bottom of the pan will dissolve into the most incredible flavour and deepen the colour later in the process.

MEDIUM! The meat will catch, but keep the heat moderate and the 'caught' bits on the bottom of the pan will dissolve into the most incredible flavour and deepen the colour later in the process.

Add the meat to the pan and brown for 5 minutes. Remember catching is good, burning is bad.

Add the meat to the pan and brown for 5 minutes. Remember catching is good, burning is bad.

Stir it.

Stir it.

Butter goes in now.

Butter goes in now.

Add 100ml of water. Stir a couple of times.

Add 100ml of water. Stir a couple of times.

Lid on for about 5-6 minutes. Clean up your kitchen for a few minutes. Whatever you want to do.

Lid on for about 5-6 minutes. Clean up your kitchen for a few minutes. Whatever you want to do.

After 6 minutes or so take the lid off and stir a few times.

After 6 minutes or so take the lid off and stir a few times.

Pick the leaves from your parsley and finely chop the stalks.

Pick the leaves from your parsley and finely chop the stalks.

Add the chopped stalks to the pan

Keep your leaves for later.

Keep your leaves for later.

Once your onions look glassy and are starting to caramelize.

Once your onions look glassy and are starting to caramelize.

Add 2 tablespoons of flour

Add 2 tablespoons of flour

Two beef stock cubes

Two beef stock cubes

And 1.5-1.8 litres of water

And 1.5-1.8 litres of water

It should look like this. Water should be about 2 inches above the mixture. Turn up your heat and bring to the boil.

It should look like this. Water should be about 2 inches above the mixture. Turn up your heat and bring to the boil.

Add your spuds.

Add your spuds.

Turn the temperate to low and put the lid on. Cook for 2 hours or longer, the meat should be very tender when it's done.

Turn the temperate to low and put the lid on. Cook for 2 hours or longer, the meat should be very tender when it's done.

2 hours later... Scrape all the bits off the bottom. It's not gross, stir well. Watch how the colour turns a darker brown. That means its going to be tasty.

2 hours later... Scrape all the bits off the bottom. It's not gross, stir well. Watch how the colour turns a darker brown. That means its going to be tasty.

Take the parsley leaves and bash them with the garlic clove and a couple of pinches of salt in a pestle and mortar, until you get a fine paste.

Take the parsley leaves and bash them with the garlic clove and a couple of pinches of salt in a pestle and mortar, until you get a fine paste.

This should be the result, about a teaspoon of garlic parsley paste.

This should be the result, about a teaspoon of garlic parsley paste.

Stir it in. Season to taste with salt and pepper.

Stir it in. Season to taste with salt and pepper.

Eat up. Really tasty stuff, I hope you'll agree!

Eat up. Really tasty stuff, I hope you'll agree!

  • 800.0g Stewing steak
  • 3.0 Carrots
  • 2.0 Onions
  • 2.0 Sticks of celery
  • 4.0Tbsp Plain/all purpose flour
  • 2.0 Sprigs of rosemary
  • 1.0 Clove of garlic
  • 1.0bnch Fresh Flat-leaf (Italian) parsley
  • 1.0 Knob of butter
  • 2.0 Beef stock cubes
  • 680.0g Baby new potatoes or whatever potatoes you have
  • Salt and pepper
  • Olive oil