Venison Cider Stew

by Hazel

Servings6 to 8

Cooking Time2 hrs.
Difficulty LevelAverage
2 lbs. venison stew meat, cut into 1 in. cubes

2 tablespoons all purpose flour

2 teaspoons sea salt

¼ teaspoon freshly ground pepper

¼ teaspoon dried thyme

3 tablespoons olive oil

2 cups apple cider

1 to 2 tablespoons apple cider vinegar

3 potatoes, quartered

4 carrots, cut into 1 in. long pieces

2 onions, sliced

1 celery stalk, cut into ½ in. long pieces

Preparation Instructions
In a shallow baking dish, combine the flour, salt, pepper, and thyme. Dredge the venison in this mixture and shake off any excess.

Pour the oil into a 4 ½ quart Dutch oven placed over medium high heat. Once the oil is warm, add the venison and brown on every side. Drain the meat on paper towels and remove any fat from the Dutch oven.

Return the venison to the Dutch oven and add the apple cider, apple cider vinegar, and ½ cup of water. Stir and bring to a boil. Reduce heat, cover, and simmer for 1 ¼ hours, or until the venison is almost tender.

Add the potatoes, carrots, onions, and celery and cook until vegetables are tender, about 30 minutes.

I'm sure you'll the this one!


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