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St. Patrick's Day: An Irish Venison Stew

Prep:

Cook:

Serves: 5-7

Celebrate your inner Irish with this hearty venison stew.

Printer Friendly Recipe By author of Timber 2 Table

Traditional Irish Stew is a thick and hearty concoction chock full of meat, onion, potatoes and root vegetables. We add a bit of cabbage and fresh rosemary to ours for some Irish green. I like to cook this dish in a Dutch oven or other heavy, oven-safe pot with a tight fitting lid. Start it on the stove top to sear the venison, then transfer it to a 300-degree oven to finish.

Serve the stew with a piece of crusty bread to soak up all the juice.

Any cut of venison will work for this one, just trim it well and cut it into bite-sized pieces. I like a sirloin tip for soups and stews. Be sure to use a good Irish stout beer to make the stew even more flavorful. Serve up a bowl along with a chunk of crusty bread for a full meal that will stick with you all day.

Start the stew on the stove top to brown the venison, then finish it in the oven.

Ingredients

2 pounds of venison
cubed into bite sized pieces

3 medium potatoes
bite-sized
skin on

2 onions
quartered

2 parsnips
peeled and cut into bite sized pieces

2 large turnips
cut into bite-sized pieces

2 cups baby carrots
or two large carrots cut into two-inch pieces

1/2 head of cabbage
quartered

2 sprigs fresh rosemary

1 Guinness or other Irish stout beer

32 ounces beef broth

salt and pepper to taste

 


Cooking Instructions

Heat a quarter-inch of oil in a Dutch oven or heavy pot over medium-high heat. Brown the venison well on all sides. Salt and pepper the venison. Add all chopped vegetables, except cabbage. Stir the mixture well to evenly incorporate the meat throughout the vegetables.

With plenty of potato and root vegetables, this stew will stick to your ribs.

Pour in the stock and the beer. Salt and pepper heavily. Top the mixture with the chopped cabbage and sprigs of rosemary. Cover the pot with a tight-fitting lid and transfer to the oven. Cook until everything is soft and cooked through, about two to three hours.

Brown the meat on the stove top, then add the remaining ingredients and top with a sprig or two of rosemary before transferring to the oven.

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