Recipe: Venison Irish Stew

by
posted on October 10, 2016
irish_venison_stew_f.jpg

Stew was an important meal in Irish history, as the meat used was really a byproduct of the wool and milk producers. Mutton, goat or—if you were real lucky—lamb, was used to make the traditional dish with root vegetables grown in Ireland. It was a simple dish made with potatoes, carrots, onions and parsley.

Over a couple of centuries some things do change and so have the ingredients found in the traditional Irish stew. A can of dark beer is used to darken the broth, while celery and peas can be added to the modern version to enhance flavor and add that little bit of Irish green to the mix.

Hunters making Irish stew can’t go wrong with neck, hock, flank, or even cubed center or eye of round roasts. Deer, moose and elk are all flavorful and will stew down to tender morsels that make superb gravy. Make sure to build a big stew, as it is always better the second day, so you should plan for leftovers—in Irish fashion.

Ingredients

• 2 lbs. stew meat cut into 1-inch cubes
• 2 cups beef broth (can use 2 cups of water with 1 Tbsp. beef bouillon)
• 1 can dark beer (preferably Guinness)
• 3 cups sliced carrots
• 1½ cups chopped onion
• 4 cups cubed red potatoes (cut about same size as meat pieces)
• ½ cup sliced celery
• 1 cup peas (frozen or fresh)
• 3 Tbsp. chopped parsley
• 2 Tbsp. Worcestershire Sauce
½ tsp. salt
• ½ tsp. pepper
• ¾ cup all-purpose flour
• 3 Tbsp. canola or vegetable oil

In a sealable plastic bag, combine flour, salt and pepper. Add meat cubes, seal bag and shake until the meat is coated. Heat oil in a 6-quart pot or Dutch oven and brown meat over medium-high heat for 8 minutes.

Stir in remaining ingredients, add liquids, cover the pot, and bring to a slow boil. Reduce heat to low and cover. Let the stew simmer for 1½ hours or until meat and vegetables are tender. Stir occasionally to prevent any portion from sticking to your pot or getting overcooked.

This stew recipe is a great recipe for any hunting camp. A Weston vacuum sealer can be used to bag and take your stew to camp frozen or ready to reheat. The Weston sealer bags can simply be placed in boiling water to reheat the stew, reducing the amount of cleanup at the end of the meal. And the water to boil can be used to wash the day’s dishes.

American Hunter readers can receive 25 percent off game processing equipment, including vacuum sealers and bags, by entering BFENSON16 when asked for a code at checkout. Visit the Weston website here.

Latest

Keefe Shooting 712 G3
Keefe Shooting 712 G3

#SundayGunday: CZ-USA 712 G3

Get a closer look at the CZ-USA Field Sports 712 G3, the latest addition to our #SundayGunday series.

Recipe: Shane’s Goose Bake

This recipe uses all components of the goose, including legs and thighs, breast meat, and the gizzard, heart and liver. The different textures and flavors often surprise people who actively seek “special parts” from the roaster.

Hardware: Savage 93 Minimalist

The Savage 93 Minimalist combines a classic laminate stock design with modern aesthetics to achieve a lightweight platform with improved ergonomics.

First Look: Alps OutdoorZ Deadquiet Ember Handwarmer

Alps OutdoorZ has debuted its Deadquiet Ember Handwarmer. This handwarmer works in conjunction with the company's Deadquiet Shield Bino Harness, or as a standalone product to help keep hands warm and ready when the temperature take a dive.

New for 2023: Fiocchi Speed sTEAL

Fiocchi has expanded its Flyway offerings with Speed sTEAL shotshells. Boasting dense patterns for terminal performance Speed sTEAL is developed specifically for early-season teal hunting.

First Look: Bond Arms Rawhide .22 LR

Made after its namesake, the Bond Arms Rawhide .22 LR is as tough as leather and ideal for plinking or varmint control.

Interests



Get the best of American Hunter delivered to your inbox.