Add a little spice to your life! Or at least to your stew.
Oh, venison stew. The number one thing that people do with venison (besides turn it into chili) is to chop it up and stew it. This is probably because it’s the easiest way to cook the tougher cuts of meat. To switch things up a little, a few exotic spices go a long way without going with a full-on curry. The result is a warm and comforting dish, perfect for a chilly day.
I’d like to say that the number two thing (next to all the deer meat and such) that I am always trying to hide into new recipes is figs. Years ago, my father planted a “miniature fig tree,” with the hopes of having a little bounty in the summertime. As the tree continues to grow to the size of a small house and take over their sizable backyard, we always have a little chuckle about the miniature figs that grow on the not-so-miniature tree. Thus, there are always dried figs in the freezer of most of the people they know. The figs in this stew add some sweetness as well as a little extra “Je ne sais quois” and they go really well with the added spices, making it really hearty.
Venison stew with figs
- 1 tablespoon olive oil
- 2lb venison, chopped into stew meat
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon nutmeg
- 1/2 teaspoon coriander
- 1/2 teaspoon cardamom
- 2 cups broth or water
- 1/2 cup apple cider vinegar
- 2 onions (diced)
- 4 carrots (chopped)
- 2 cloves garlic (minced)
- 20 small dried figs, slice in half (or 10 large)
- sour cream (for garnish)
|Heat the oil in a heavy bottomed pot or dutch oven over medium heat. Sauté the onions in the oil until translucent, a few minutes. While those are cooking, Sprinkle the spices over the meat in addition to salt and pepper to taste. Sear the meat in the pan with the onions and stir around so that all the sides are browned.|
|Pour 2 cups of broth/water and the cider vinegar and scrape up any bits that have stuck to the bottom of the pan. Then add the garlic, carrots and figs. Cover and let simmer until the meat is tender, about a half an hour. Serve over steamed rice or egg noodles (or whatever starch you prefer - quinoa would be good as well) and garnish with sour cream, if desired.|