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Growing up in a family of hunters, I've cooked my fair share of venison. This stew recipe's become my go-to for those chilly evenings when comfort food's calling. Using canned meat saves time without sacrificing flavor. Hearty vegetables and aromatic herbs transform simple ingredients into a rich, satisfying meal. Best part? It's foolproof - even novice cooks can whip up this rustic dish. So grab your pot and let's dive into some seriously delicious wilderness-inspired cuisine.
Ingredients for Delicious Canned Venison Stew
- Canned venison: Adds rich, gamey flavor and tender texture to the stew, making it hearty and satisfying.
- Potatoes: Provide a comforting starchiness and help thicken the stew while adding substance and heartiness to each bite.
- Carrots: Bring natural sweetness and vibrant color to the stew, adding a subtle earthy flavor and essential nutrients.
- Celery: Offers a refreshing crunch and subtle herbal notes, enhancing the overall flavor profile of the stew.
- Onions: Impart a savory sweetness and depth of flavor, creating a flavorful base for the stew.
- Beef broth: Infuses rich umami flavor and depth into the stew, enhancing the overall savory profile and providing a hearty base.
- Garlic: Adds pungent aroma and robust flavor, elevating the taste profile of the stew with its aromatic essence.
- Thyme: Brings earthy, floral notes to the stew, adding a subtle herbaceous flavor that complements the other ingredients.
- Rosemary: Provides a pine-like aroma and robust flavor, enhancing the overall herbaceous profile of the stew.
Read more: Venison Stew Recipe
Essential Tools for Making Canned Venison Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping vegetables and preparing the ingredients for the stew.
- Cutting board: Provides a stable surface for chopping and prepping the vegetables and meat.
Canned Venison Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 cans Canned venison
- 2 cups Diced potatoes
- 1 cup Chopped carrots
- 1 cup Chopped celery
- 1 cup Chopped onions
- 4 cups Beef broth
- 2 cloves Garlic, minced
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- to taste Salt and pepper
Read more: Venison Barley Stew Recipe
Instructions:
- 1. In a large pot, heat some oil over medium heat.
- 2. Add the chopped onions, garlic, carrots, and celery. Cook until softened.
- 3. Add the diced potatoes, canned venison, beef broth, thyme, and rosemary. Stir well.
- 4. Bring to a boil, then reduce heat and let it simmer for about 30-45 minutes, or until the vegetables are tender.
- 5. Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Venison Holiday Stew Recipe
Tips for Making and Storing Canned Venison Stew in Advance
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
When making this stew, try adding a splash of red wine for an extra depth of flavor. It complements the venison beautifully and adds a rich complexity to the dish.
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