Garden & Gun publishes a lot of articles about gardens and not a whole hell of a lot about guns. What they do publish about firearms—like this article about long gun engraver Lisa Tomlin—is top notch nosh (intellectually speaking). Every now and then, thankfully, the two subjects intersect. In this month’s edition, Jed Portman shares his recipe for chocolate-flavored venison stew [republished after the jump]. Game on! In honor of the deer hunting season, I challenge Ralph and other gastronomically capable members of TTAG’s Armed Intelligentsia to provide their recipes for preparing dead Bambi. What’s you favorite way to cook venison?
Southern Soul Venison Stew
Serves 10-12
Ingredients:
4 medium potatoes, peeled and diced
¼ cup high-quality olive oil
2 carrots, diced
2 large yellow onions, diced
4 ribs celery, diced
6 cloves garlic, minced
2 lbs. cubed venison
2 bay leaves
24 vine-ripe tomatoes, peeled, seeded, & diced
2 quarts chicken stock
2 cups frozen peas
¼ cup 67% chocolate, chopped
4 tbsp. high-quality Worcestershire sauce
10 sprigs fresh thyme, chopped
2 tbsp. Dijon mustard
Salt and black pepper to taste
In a large pot, blanch potatoes and set aside. In a large cast-iron Dutch oven or stock pot, sweat carrots, onions, celery, and garlic in olive oil over medium-high heat until translucent. Add venison to the pot to brown. When venison is browned, drain fat and add bay leaves, tomatoes, and chicken stock. Simmer until venison is soft. When stew can coat the back of a spoon, add cooked potatoes, peas, chocolate, Worcestershire, thyme, and Dijon mustard. Heat through and season with salt and pepper.
Serve with crusty sourdough bread and enjoy with a cold beer.