Venison-Stew-With-Blackberry-Recipe

Venison Stew with Blackberry Jalapeno Pepper Irish Whiskey Preserve Recipe

Ingredients
2 to 3 pounds venison stew meat, or beef or lamb
Salt
1/4 cup olive oil
2 large onions, sliced root to tip
5 garlic cloves, chopped
2 tablespoons tomato paste
1 quart venison broth or beef stock
2 bay leaves
3 tablespoons Akaka Falls Farm Blackberry Jalapeño Pepper Irish Whiskey
Preserve 
(we used 16 year Triple Distilled, Port, Sherry, Bourbon
BUSHMILLS)
2 pounds fingerling or Yukon Gold potatoes
2 pounds of Anaheim peppers, diced
1 cup peas
12 green olives, chopped
2 tablespoons Harissa or ground chiles
1/3 cup chopped parsley or cilantro

Instructions
In a Dutch oven or other large pot with a lid, heat the olive oil. Brown the stew
meat over medium-high heat in 2-inch chunks. Take your time and work in
batches. Set aside the browned venison while you finish the rest of the recipe.
Preheat oven to 325°F.
When all of the meat has been browned, add the onion to deglaze the pan. Stir
it until no browned bits remain in the pot. Cook until the onions are golden,
then add the garlic, preserve and cook for another minute or two.
Return the meat to the pot, followed by the tomato paste, and mix well. Pour in
the venison stock and bay leaves, bring to a simmer, season with salt to taste,
cover, and bake for 2 hours. Reduce the heat to 300°F after two hours and add
the potatoes and peppers. Return the dish to the oven.
Remove the pot from the oven once the potatoes are tender, turn it off, and stir
in the remaining ingredients. Cover the pot again and set it aside for 5 minutes
before serving.

aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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