How to Make Venison Cider Stew

Because venison is lean meat that is low in fat, one of the common problems when cooking venison is that it dries quickly resulting in tough meat. Stewing is one of the best methods for cooking healthy food recipes because it makes the meat tender and keeps it moist.

For every healthy recipes adapted from “Wild Game and Country Cooking” by Timothy Manion, cubed venison is dredged in flour and seasoned with salt, pepper and dried thyme then browned in olive oil and stewed in apple cider and apple cider vinegar together with potatoes, carrots, onions, and celery.

Ingredients:

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

Directions:

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

2. 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.

3. 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.

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