Apple Cider. Venison. Potatoes. Carrots. Shallots. Celery. This stew has got it all and it is delicious! I decided to include it as a deals to meals because, for one, we're approaching the end of rifle season where I live, and for another, it's a Friday, the day when my family gets all varieties of produce from our local farmer's market (for cheap), making this meal very affordable.
Apple Cider Venison Stew Recipe
adapted from this recipe
Begin by preheating oven to 350 degrees Fahrenheit. In a small bowl combine flour, salt and pepper. Add venison cubes and toss to coat. Next, using a large cast iron skillet with sides, brown floured venison in oil. Cook for a few minutes over medium heat until lightly browned, turning once. Add cider, wine, vinegar and thyme and bring to a boil. Add carrots, celery, potatoes and shallots. Cover with lid or aluminum foil and place in preheated oven for 1 hour. After an hour, if the vegetables are properly cooked, combine cold water and starch then add to skillet, stirring thoroughly. Replace lid (or foil) and cook for 5 additional minutes. Remove from oven and serve over jasmine rice.
Note 1: Pork would make a suitable substitute if venison is not available; Note 2: After the meat is floured and seared, all of the ingredients could be added to a crock pot and cooked on low for 8 hours nor high for 4 hours. Starch and water can be added before serving to thicken.