I bought this awesome cast iron dutch oven with a lid. I’ve been wanting one for quite a while. With deer season in full swing, I was looking forward to trying it out. This recipe pretty much happened by accident. My junior deerslayers and I had slow-cooked some stew meat. (Check out my easy recipe for preparing moist, tender venison from just about any cut of meat. It’s in my “Come and Take It” section.) We threw together some ingredients and it tasted really great. The real challenge was remembering what was in it! Luckily, the three of us were able to put our heads together and recreate the awesomeness! This recipe is just as amazing with wild pork!
Deerslayer’s Venison and Guinness Stew
1 1/2 lbs. slow-roasted venison
2 carrots, sliced
2 stalks celery, finely chopped
8 oz. sliced crimini mushrooms
4 tbsp. butter
Splash of olive oil
Tommy’s salt & pepper mix
1 cup pearl onions
1/2 cup canned peas
32 oz. box of beef stock
6 oz. Guinness beer (Drink the rest!)
3 tbsp. cornstarch
Kosher salt, fresh-ground pepper
1-2 tbs. worcestershire sauce
2 cups any awesome cheddar, grated
In heavy cast iron skillet, saute mushrooms in butter & olive oil. Season with Tommy’s salt & pepper mix.
In another sauce pan, bring beef stock to a boil. Add carrots, celery, and fresh, peeled pearl onions (or frozen). Cook until tender. Using slotted spoon, transfer veggies to skillet with mushrooms.
Add Guinness and stock-cornstarch mixture to remaining beef stock. Boil on medium heat until thickened. Pour all into cast iron skillet and heat through. Season with kosher salt and fresh-ground pepper.
Stir in grated, awesome cheese, reserving a little to sprinkle over the top. Serve with crusty bread and extra Guinness..
Pot pie——–350 degree oven. Pour mixture into pie plate. Stir in grated awesome cheese. Cover with a prepared crust. Brush crust with cream or egg wash. Bake for 35 minutes.
Shepherd Deerslayer pie——– Same as pot pie but with mashed potatoes on top.
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