September Venison Stew
A recipe from the Brenham Kitchen
A flavorful dish with last season's venison and fresh herbs from
the garden, that can be served "thin" as soup or "thickened" and
served as stew.
- 3 lbs venison cut into small pieces (stew meat)
- 3 quarts water
- 1 pint home canned tomatoes
- 4 large potatoes (cut into chunks)
- 3 stalks celery (diced)
- 1 1/4 cup carrots (diced)
- 1 large onion (diced)
- 2 small garden fresh jalapeno peppers (sliced like onion
- 2 garlic cloves (diced)
- 1 large sprig fresh parsley (removed from stem and
- 4 sprigs fresh Italian oregano (6 inches long - leaves removed
from stems and chopped)
- 3 fresh sweet basil leaves (chopped)
- 2 bay leaves
- 1 Tbsp salt
- olive oil
CAUTION: The small, young, garden
fresh jalapenos are mild and add flavor and a little zip. If the
large mature jalapeno peppers from the grocery are used, you may
want to use less and also remove the seeds to keep the stew from
being too spicey.
- 1: Saute onion, garlic and pepper in a little olive oil in a
- 2: Remove from pan and brown the meat in the same oil (add a
little oil if needed).
- 3: Put the water in a large pot and add the salt, tomatoes,
onion, garlic, pepper and browned meat along with the oil and meat
juices from the pan.
- 4: Remove stems and chop the herbs small, except for the bay
leaves (leave these whole).
- 5: Dice the carrots and celery and cut the potatoes into chunks
varying from diced to large and add to the pot with the other
- 6: Cover the pot and cook on low heat for at least 2 hours.
Even longer cooking at low heat makes the meat more tender and
allows flavors to better meld.
Note: This recipe should work well with any meat, however
other meats contain more fat than venison and could make the dish
more greasy. Also if you use dried herbs, keep in mind that when
substituting dried for fresh, the volume should be decreased by
The dish can be thickened by using less water to start with, not using
a cover and allowing it to cook down, or by stirring in a little flour
first blended in water. Corn starch or potato flakes might also be used
for thickening agents.