Another was that a bit of vinegar can help counteract that "gamey" taste. You can overdo it, it's true, but a touch would help mellow that out.
So, here it is!
Dutch Oven Venison Stew
12" shallow dutch oven
- 2-3 medium onions, sliced
- 2-3 cloves of garlic, minced
- 1-2 lbs red game meat (like I mentioned, I used elk)
- 1 can (about a cup and a half) beef broth
- 4-5 stalks celery, chopped
- 3 large potatoes, quartered and sliced
- 1 jalapeno, chopped
- 1 cup of carrots (baby or sliced)
- lots of chopped fresh parsley
- About a quarter cup of vinegar (I used red wine vinegar)
- Black pepper
- 3-5 Tablespoons flour
Some other things you could add, if you wanna:
- Chopped green onions
- a can of diced tomatoes
Making it was pretty easy. In fact, the hardest part was getting the coals lit in the cold wind. Especially since I was out of lighter fluid. I was forced to use - ummm - stronger stuff. Don't tell my kids that I used some drizzles from our lawn mower canister...
Anyway, it got lit (quite spectacularly, I might add), and I scattered some coals below. I put some olive oil in the dutch oven and put it on the coals to heat up. I added the onions and the garlic to brown. Then, I added the meat to brown. Then, I added everything else, except the flour. That was added and stirred in later.
From there, I just cooked it with about 15 or so coals below, and the same number above. I just let it boil and simmer for about 2-3 hours. The potatoes and the carrots were soft, the flavors were all the way through the broth and the meat. Then I added the flour to thicken it up.
It was great!