Introduce the fantastic flavor of venison to friends and family this holiday season with this venison recipe. (Jeff Kuhl photo)
December 03, 2020
By Derek St. Romain
Print Recipe
Serves: 6-8 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
2 pounds venison stew meat, cut into 1-inch cubes 3 tablespoons salted butter 2 teaspoons basil paste 2 teaspoons olive oil 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon white pepper 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon cayenne pepper ¼ cup flour 1 cup diced onion 1 cup diced carrots ½ cup diced celery ½ cup green peas 1 cup diced, canned new potatoes 1 tablespoon garlic paste 1 cup red wine 2 tablespoons beef base paste mixed in 1 cup water 3 bay leaves 1 cup green onions Prepared pastry dough Directions:
Preheat oven to 400°F. Grease 9-inch pie pan and set aside. Place cast iron skillet on stovetop with butter ready to melt. Rub venison meat with basil paste and olive oil. Let venison sit, uncovered, until no longer cold to the touch. In a large bowl, mix the flour, salt, black pepper, white pepper, paprika, onion powder, garlic powder and cayenne pepper. Roll venison in seasoned flour to coat. Heat butter in skillet over medium heat. Then add venison and brown on all sides, stirring occasionally, for about 5 minutes. Add onions, carrots, celery, potatoes and garlic. Cook until softened, stirring, about 6-8 minutes. Add wine, peas, beef base paste (broth) and bay leaves, then bring mixture to a boil over high heat. Cover and simmer over medium-low heat 20 minutes. Add green onions last. Once done, transfer mixture to pie dish. Cover with prepared pastry dough and cut 8 small slits in dough. Bake 20-25 minutes, until top is golden and juices are bubbling out.
