This recipe was great. I don't have a Dutch oven so after step 4 I put everything together in a crock pot on high for 3 hours.
I liked this very much. I added a few stalks of celery with the carrots and just a little more beef and chicken stock after the first hour but I probably could have just let it go. I was worried that it would get dry but it didn't. Wonderful flavors.
I have been cooking with venison for many years. This is the best venison stew recipe I have ever made. The flavor was outstanding and the venison was tender and juicy. Yum.
I've made a lot of venison stews so for me to give this five stars means it is excellent. I did make changes. I halved the recipe because I didn't need to feed so many people. I left out the anchovy paste. I didn't have that hanging around the house. I didn't bother with mushrooms. It would have been nice but I didn't have it on hand. I added all the carrots and potatoes at the beginning before I put the dutch oven in the oven. They were perfectly cooked not overdone at all. I think putting them in later would have left them underdone. I adore venison and this is definitely a recipe I saved! By the way my husband LOVED this.
Love this! I use any root veggies and the flavor is always great
Great recipe! My only changes were to use sweet potatoes and turnips as I didn t have red potatoes or mushrooms. The broth is rich thick and flavorful. I think using at least one sweet veggie like peas or sweet potatoes is a nice counterbalance to the slight tang of the wine sauce. I made this with freshly harvested venison after we forgot to grind a small bit. Rather than dirty the freshly cleaned grinder I opted for this stew. This recipe has convinced me to put up more venison stew meat in the future. Thanks!
Wow This is one of those "worth the trouble" recipes when every essence is so deep rich and fragrant! I LOVE Chef John's recipes and looked specifically for these flavors to use with fresh venison cut into 1 in chunks seared as beef turnips instead of potatoes (cutting carbs) about a 1/4 tsp cayenne and homemade brown stock as a base doubled mushrooms broiled in butter first fresh thyme I was out of basil so subbed fresh rosemary and a dash or 2 of oregano...everything else the same. Dayummmm he "knocks it out of the park " AGAIN! Thank you Sir you make me feel "skilled"!
this was delicious, made a very few minor adjustments, a little more tomato paste, chopped celery, the bay leaf gives it great flavor, will make again, came out fine cooked on low on top of the stove, too hot for the oven today!
terrific stew. i didnt use anchove paste (couldnt find it in the store and was dissapointed to not have it in there) i used yellow spuds and yellow onion as that was what we had on hand. turned out great. Thanks for the recipe! I cant wait to do it again and actually use the prescribed ingredients.
Good flavor but SOOOOO watery. Not enough flour or something. I was so disappointed after spending so much time and effort to make this.
