My husband Mike is an avid hunter and every year I have to find ways to cook venison and other game meats. We usually have a freezer full of meat at any given time. Game meat is considered to be healthier than store bought because the animals eat a natural diet of grass and foliage. Hunted meat is shown to have more Omega-3 fatty acids.
Omega-3 can boost your heart and brain health AND help you lose weight ! You can feel free to substitute the venison and use beef instead if you’d like. This recipe is courtesy of the North American Hunting Club.
2 medium onions, peeled and sliced
2 tablespoons extra virgin olive oil
2 pounds venison, cut into 1-inch cubes
1 1/2 tablespoons almond flour (optional, to thicken sauce)
½ teaspoon marjoram
½ teaspoon thyme
½ teaspoon pepper
beef broth, low sodium
1 cup burgundy (or other hearty red wine)
¾ fresh sliced mushrooms
salt and pepper to taste
- Sauté onions in olive oil in a Dutch oven until translucent.
- Remove onions and set aside.
- Add venison to Dutch oven and cook, adding a bit more olive oil if necessary.
- When browned on all sides, sprinkle almond flour (if using), marjoram, thyme, and pepper over venison.
- Stir for approximately one minute to coat venison.
- Add beef broth (approximately 3 cups) and wine and stir.
- Simmer slowly for approximately 3 hours or until venison is tender.
- Allow liquid to cook down for intense flavor. You may add more broth or wine as needed to keep the stew juicy.
- After the venison has cooked, return onions and add mushrooms to the Dutch oven.
- Stir well and simmer for approximately another 20-30 minutes on low heat. The stew sauce should be thick, dark and brown.