Venison and cognac stew is a hearty and delicious dish that is perfect for cooler weather. The combination of tender venison, aromatic vegetables, and rich cognac creates a deeply flavorful stew that is sure to impress your guests. Here’s a recipe to try at home.
Ingredients:
- 2 pounds venison stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup cognac
- 3 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup water
- Chopped fresh parsley, for garnish
Instructions:
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the venison stew meat and cook, stirring occasionally, until browned on all sides, about 8 minutes.
- Add the onion, carrots, celery, and garlic to the pot and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for 1-2 minutes.
- Pour in the cognac and beef broth, then add the bay leaf, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
- In a small bowl, whisk together the flour and water to make a slurry. Stir the slurry into the stew and simmer for an additional 10-15 minutes, or until the stew has thickened.
- Remove the bay leaf from the stew and discard. Serve the stew hot, garnished with chopped fresh parsley.
This venison and cognac stew is a comforting and flavorful dish that is perfect for a cozy night in. Serve it with a crusty loaf of bread or over a bed of mashed potatoes for a truly satisfying meal. Or, include potatoes in the stew.
