Moroccan Venison Stew

by
posted on January 27, 2014

This is one of my favorite stews, because it is perfect for the really cold months and for large gatherings when you have a lot of people to feed. It isn’t your everyday stew, as it has a Middle Eastern flair, with a little dried fruit and a little ginger. It is one of the dishes I make for my annual Christmas party and it is always a huge hit.

One of the best things about this stew is that the ingredients work well with all kinds of meat, so if you don’t have an ample supply of venison, you could also use another red meat—elk for example. You could also mix different kinds of meat, even supplementing with meat from the grocery store if you’d like so that you have an ample amount of fat for flavor. A mixture of venison and lamb, for example, is a winning combination because the lamb keeps the texture moist and balances the lean venison.

Another tip is to make it a day or two in advance and let it sit. The flavors will develop and improve greatly and you will save yourself cooking time the day of. It also freezes well if you portion it out in plastic bags for a rainy day.

This is a delightful stew. Sweet and spicy all at once. Try it for your next holiday gathering served with crusty bread, and a big bowl of couscous.

Moroccan Venison Stew

• Prep Time: 15 minutes
• Cook Time: 2 hours, 30 minutes
• Total Time: 2 hours, 45 minutes

Ingredients

• 4 pounds venison shoulder, cut into cubes (or the equivalent in other red meat)
• 3/4 cup flour
• 2 tablespoons vegetable or grape seed oil or butter
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 2 medium onions, diced
• 4 carrots, peeled and diced
•  2 medium turnips, peeled and diced
• 3 cloves garlic, roughly chopped
• 2/3 cup dried apricots
• 2/3 cup prunes, pitted
• 3 to 4 cups beef broth

Instructions:

1. Trim any excess fat from the meat. Heat a large pot with oil and flour the cubes in a bowl. Shake them well and place them in the pot, being sure not to crowd. Once seared, remove to a plate or rack.

2. Put all of the browned meat back in the pan and sprinkle with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit.

3. Pour in enough stock to barely cover the meat and bring it to a boil. Lower the heat so the bubbles percolate. Cover and simmer gently for 2 hours until tender. Skim off any excess fat from the surface with a spoon.

4. Serve with couscous (Israeli couscous is my favorite). This is also good made ahead of time and allowed to sit so the flavors develop.

Latest

SUPPORTZF 45 27X50i Cam 03 Preview 01
SUPPORTZF 45 27X50i Cam 03 Preview 01

New for 2023: GPO Spectra 4.5-27x50i SFP

The German Precision Optics (GPO) Spectra 4.5-27x50i SFP is built for those who hunt game in environments where shooting at extended ranges is often required.

#SundayGunday: Davidson’s Pietta 1873 Great Western II

Get a closer look at the Davidson’s Pietta 1873 Great Western II, the latest addition to our #SundayGunday series.

Recipe: Fettucine with Ricotta and Venison Sauce

Contributor Brad Fenson gives his readers a hearty pasta sauce recipe to help round out the cold winter months.

Garmin Introduces Updated Navigation Devices

Garmin has announced the GPSMAP 67 Series and the eTrex SE. These rugged GPS handhelds are packed with tools to help find the way, while enhanced battery life supports longer expeditions.

First Look: Scent Thief Olfactory Eliminator

Scent Thief is out to revolutionize scent control for hunters and trappers. Rather than cover human odor, Scent Thief’s patented “No-Smell” technology shuts down an animal’s ability to smell.

First Look: Burris Signature LRF 2000

Burris has bridged the gap between the company's advanced rangefinding riflescopes and rangefinding archery sights with the introduction of the Signature LRF 2000 handheld rangefinder.

Interests



Get the best of American Hunter delivered to your inbox.