Cooking Venison Stew on a Wood Fire NOT specifically made for Cooking

venison

🥗Healthier: bison

💰Cheaper: beef

Bison is leaner than beef and still provides a rich flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: homemade broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and can be used in place of beef.

Start a wood fire for cooking and heating.

Retrieve the venison silver side cut from the freezer and defrost it.

Go to the garden to harvest vegetables for the stew.

Check for celery and harvest some from the garden.

Look for carrots in the garden but decide to use ones from the fridge instead.

Harvest parsley from the garden.

Gather rosemary from the garden, selecting younger sprigs.

Collect a few leaves of silver beet from the garden.

Return inside with the harvested ingredients.

Grab a jar of homemade tomato juice and a jar of blackberries from storage.

Wash the onions and garlic before use.

Chop celery, carrots, and onions finely for the stew base.

Include celery leaves in the stew for added flavor.

Chop the carrots to a similar size as the celery.

Chop the onions, preparing for the stew.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens