How to make Venison Stew - PIT BOSS Pellet Grills

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.

Fire up the grill on smoke with the lid open until a flame starts in the burn pot.

Close the lid and preheat the grill to 400 degrees Fahrenheit.

Place a 14-inch cast-iron deep-dish skillet on the grill grates and heat 1 tablespoon of olive oil until simmering.

Add 1/2 chopped yellow onion, 2 chopped carrots, 1 chopped celery stalk, and 2 minced garlic cloves to the skillet. Stir constantly until the onion becomes translucent, about 5 to 10 minutes.

Add the stew meat, pre-cut into small cubes, to the pot and crank up the heat to 500 degrees Fahrenheit.

Pour in 1/2 cup of red wine and let it simmer for about 2 minutes.

Mix together the remaining ingredients: 1 tablespoon tomato paste, 1 cup beef stock, 1/4 cup canned diced tomatoes, 1 diced sweet potato, 1/2 teaspoon fresh rosemary, 1/2 teaspoon pit-boss sweet heat rub, 1/4 teaspoon marjoram, 1/4 teaspoon cayenne pepper, 1 bay leaf, a pinch of salt, and coarse black pepper.

Cover the pot and reduce the temperature to 300 degrees Fahrenheit. Let it simmer for 2.5 to 3 hours.

After about 30 minutes, check the stew and add more beef stock if it looks dry, doubling the amount if necessary.

After 3 hours, check the stew and add 1/4 cup of fresh parsley, mixing it into the stew. Cover and let it simmer for an additional 15 minutes.

Serve hot, using a ladle to dish out the stew.

Cooking Techniques

Equipment Needed

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Dietary

Allergens