Venison Stew With Guinness And Pickled Walnuts Recipe
Are you in the mood for a hearty and delicious stew that will warm your soul? Look no further than this venison stew with Guinness and pickled walnuts recipe. This rich and flavorful dish combines the tenderness of venison with the robust and earthy flavors of Guinness beer and pickled walnuts. Whether you’re hosting a dinner party or simply looking to elevate your weeknight dinner, this recipe is sure to impress. So grab your apron and let’s get cooking!
Before we dive into the recipe, let’s gather all the delicious ingredients:
- 2 pounds of venison, cut into chunks
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces of cremini mushrooms, sliced
- 2 tablespoons of all-purpose flour
- 2 cups of Guinness beer
- 2 cups of beef stock
- 1 tablespoon of tomato paste
- 2 bay leaves
- 1 teaspoon of dried thyme
- Salt and black pepper to taste
- 1/4 cup of pickled walnuts, roughly chopped
- Fresh parsley for garnish
1. Brown the Venison:
Heat the olive oil in a large pot over medium-high heat. Add the venison chunks in batches and brown them on all sides. This helps seal in the juices and adds a delicious caramelized flavor to the stew. Remove the browned venison and set it aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion, minced garlic, diced carrots, diced celery, and sliced mushrooms. Sauté them until they become tender and aromatic. The combination of these vegetables creates a flavorful base for the stew.
3. Thicken the Stew:
Sprinkle the flour over the sautéed vegetables and stir well to coat. This will help thicken the stew and give it a rich texture. Cook for an additional minute to cook out any raw flour taste.
4. Add the Liquid:
Pour in the Guinness beer and beef stock, scraping the bottom of the pot to release any browned bits. Those delicious bits stuck to the pot are packed with flavor, and incorporating them into the stew will elevate its taste. Stir in the tomato paste, bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a boil.
Once the stew is boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 2 hours, or until the venison becomes tender and easily pulls apart with a fork. This slow and low cooking process allows the flavors to meld together, resulting in a melt-in-your-mouth stew.
6. Incorporate the Pickled Walnuts:
After the stew has simmered for 2 hours, stir in the chopped pickled walnuts. These tangy and slightly sweet walnuts add a burst of flavor and a delightful texture to the stew. Cook for an additional 10 minutes to allow the walnuts to infuse their flavors into the dish.
Enjoy Your Hearty Venison Stew:
Once the stew is ready, remove the bay leaves and garnish with fresh parsley. Serve this hearty venison stew with crusty bread or mashed potatoes for a truly comforting meal. The tender venison, rich Guinness broth, and tangy pickled walnuts are a match made in culinary heaven.
In conclusion, this venison stew with Guinness and pickled walnuts recipe is a fantastic choice for anyone craving a cozy and flavorful dish. Its combination of tender venison, robust Guinness, and tangy pickled walnuts creates a symphony of flavors that will leave you wanting more. So why wait? Grab your cooking utensils and indulge in this delicious stew that is sure to warm your heart and satisfy your taste buds.