I live in Colorado and Fall is hunting season. While I am not a hunter some of my friends and neighbors are and they all look forward to the annual hunting ritual, hoping to bring home a big buck or Elk. The most commonly hunted game in my area are elk and deer (mule deer where I live). The meat from all the species of deer is collectively known as, “venison”.
The benefits to eating venison include that it is lower in total and saturated fat than beef. There are also claims that because it is a leaner protein source it is physiologically easier to digest than beef. Furthermore, wild venison (as opposed to farm raised deer) is generally higher in omega 3’s. It is high in protein, iron, B vitamins and minerals, and it is free of antibiotics and synthetic hormones. It provides a complete compliment of essential amino acids and is also lower in cholesterol than beef, chicken or turkey.
Venison is perfect for a classic winter dish: stew.
North Woods Game Stew
| 1/2 lb. | Bacon slices, chopped |
| 1 lb. | Sweet Potatoes, peeled, cubed |
| 1 lb. | New Red Potatoes, unpeeled, sliced |
| 1/2 lb. | Parsnips, peeled, sliced 3/8-inch thick |
| 2 medium | Onions, chopped |
| 1 – 1/2 lbs. | Boneless cubed meat of, venison steak, elk steak or goose breast |
| Two 14.5 oz cans | Cream-style corn |
| 1 tsp. | Dry mustard powder |
| 2 tsp. | Salt-free seasoning mix (such as Ms. Dash original) |
| 1/2 tsp. | Crushed dry sage |
| 6 | Dried Juniper berries, crushed, (or) 3 teaspoons Gin |
| 3 Tbsp. | Worcestershire sauce |
| 1/2 tsp. | Salt |
| 1/4 tsp. | Freshly ground pepper |
| 2 | Bay Leaves |
Directions:
- Fry the chopped bacon until crisp. Drain grease.
- Place the potatoes, parsnips, and onions in the bottom of a 5 quart slow cooker (crock pot). Sprinkle bacon over the root vegetables. Top with the venison.
- In a separate bowl, mix together the remaining ingredients. Pour mixture over the meat in the crock pot. Cover and cook on the low setting for 6-8 hours or until the meat and potatoes are tender.
- Discard bay leaves and serve hot with biscuits, bread, or muffins.
YIELD: 8 Servings
*Dietary Notes:
- To make Vegan (SV) and Vegetarian (VG), omit bacon meat and replace with 4 ounces of chopped cooked vegan bacon strip substitute product. Omit venison and replace with 12 ounces of cubed Tempeh, 8 ounces of quartered baby portabella mushrooms, and 4 ounces of cashew nuts. Use a dairy-free cream corn or use 2 cans of corn kernels and puree the kernels from one of the two cans.
- To make Dairy-free (DF), use a dairy-free cream corn or use 2 cans of corn kernels and puree the kernels from one of the two cans.
- To make Gluten-free (GF), check label of your creamed corn to ensure it does not contain gluten. If it does, use 2 cans of corn kernels and puree the kernels from one of the two cans.
Per Serving: 437 Calories, 40g Carbohydrates, 17g Fat, 32g Protein, 5g Dietary Fiber, 96mg Cholesterol, 982mg Sodium