how2heroes » Venison Stew w/ Drop Dumplings

Entrees » Venison Stew w/ Drop Dumplings

Venison: it's what's for dinner. That's true, at least in Carolyn Waldron-Parr's kitchen. This soul-satisfying stew begins with a buttery onion roux that is then whisked to life with ladles of hot beef stock. Stew-sized pieces of lean and flavorful venison are seared to a golden brown and simmered with fresh vegetables and herbs. To top it all off, Carolyn spoons in cheddar-laced biscuit batter and finishes it all in the oven. There is no better way to introduce your family to cooking with game than this nice and hearty bowlful of love.

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Serves 6

Ingredients

For Venison Stew

1 lb venison, cut into stew-friendly chunks
kosher salt
black pepper
1 cup all-purpose flour
¼ cup canola oil
8 cups beef stock
3 tbsp butter
1 large onion, diced
3 tbsp flour
2 large carrots, diced
2 stalks celery, diced
2 medium yellow potatoes, diced
8 oz button mushrooms, sliced
2 tsp crushed red pepper flakes
1 tbsp crushed hot pepper (optional)
2 cloves garlic, minced
2 tsp chopped rosemary
2 tsp chopped thyme
3 dashes Worcestershire sauce
1 can (28 oz) diced tomatoes
2 tbsp chopped parsley

For Drop Dumplings

1½ cups biscuit mix
½ cup shredded cheddar cheese
kosher salt
black pepper
1 tsp paprika
½ cup milk
1 tbsp chopped parsley

How-to

Make Stew

Season venison with salt & pepper on all sides. Lightly dredge the meat in a little flour, shaking off excess
Heat canola oil in a skillet over medium-high. Brown all sides of venison, but do not over-cook. This should take about 5 minutes in total
Remove the browned meat to a plate lined with paper towel. Set aside
In a separate medium pot, heat up the beef stock to a bare simmer over medium-low heat
In a large oven-proof pot, melt the butter over medium heat
Once the butter is melted add the onions. Sauté until tender, about 2-3 minutes
Add the flour, stirring constantly for 1-2 minutes. Whisk in a couple ladles of hot stock, making sure no lumps of flour remain
Add the carrots, celery, mushrooms and potatoes. Stir & allow to simmer in the shallow stock for 5-6 minutes
Add back the venison and all remaining ingredients. Allow to simmer for 30-45 minutes until venison is tender and the vegetables are fully cooked
While the stew is simmering, mix together dumpling batter ingredients

Make Drop Dumplings

Preheat oven to 375º
Stir all dumpling ingredients together in a medium bowl until just combined
Take heaping tablespoon-sized scoops of the dumpling mix & drop them into the simmering stew
Move the pot from the stovetop into the oven. Bake the stew, uncovered until the dumplings are golden brown, about 6-8 minutes
Ladle and serve!