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Emerald Isle Meets Rising Sun Venison Stew
Prep: 30 minutes
Cook: 2 hours 30 minutes
Servings: 6
A Global Embrace in Every Bowl
Prepare for a culinary journey that transcends continents with this unique venison stew. We're taking the rustic charm of a classic Irish venison stew recipe and infusing it with the delicate yet profound umami notes of Japan. The rich, gamey venison finds an extraordinary companion in earthy shiitake mushrooms and savory miso, creating a venison stew that is both familiar and excitingly new.
Materials
- 2 lbs venison stew meat, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 4 oz shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup Guinness stout (or dark beer)
- 3 cups beef or venison broth
- 2 tbsp white miso paste
- 2 tbsp soy sauce
- 2 large potatoes, peeled and cubed
- 1 cup frozen peas
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Preparation
- Pat venison stew meat dry and season generously with salt and black pepper.
- Chop all vegetables: carrots, celery, onion, potatoes, shiitake mushrooms. Mince garlic and grate ginger.
- Measure out liquids: Guinness, broth, miso paste, soy sauce.
Cooking
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown venison stew meat in batches, ensuring not to overcrowd the pot. Remove browned venison and set aside.
- Add carrots, celery, and onion to the pot. Sauté for 5-7 minutes until softened.
- Stir in shiitake mushrooms, garlic, ginger, dried thyme, and bay leaf. Cook for 2-3 minutes until fragrant.
- Deglaze the pot with Guinness, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- Return venison to the pot. Add beef or venison broth.
- In a small bowl, whisk together miso paste and soy sauce with a ladleful of the hot broth until smooth. Stir this mixture back into the stew.
- Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes.
- Add cubed potatoes to the stew. Continue to simmer, covered, for another 45 minutes to 1 hour, or until venison is fork-tender and potatoes are cooked through.
- Stir in frozen peas during the last 5 minutes of cooking. Taste and adjust seasoning if needed.
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