Venison Stew

By Rachelle

  • 1 lbs venison chops or stew meat (cubed)
  • 4 strips of bacon
  • 4 Tbsp arrowroot starch
  • 1/2 tsp cayenne powder
  • 2 tsp dried marjoram
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 6 carrots (chopped)
  • 6 stalks celery (chopped)
  • 1 onion (chopped)
  • 1 rutabaga (diced)
  • 4 cloves garlic (minced)
  • 1 serrano (chopped)
  • 5 cups beef stock
  • 4 Tbsp creamed coconut (optional)
  1. Heat a large pot over medium-high heat. Chop uncooked bacon and cook in pot until crisp. Remove from pot and set aside.
  2. While bacon is cooking, mix arrowroot starch, cayenne, marjoram, garlic, onion powder, paprika, salt and pepper in a bowl. Toss cubed venison in arrowroot starch mixture until evenly covered.
  3. Add venison to the hot bacon grease and sear on all sides.
  4. After venison has been seared, add onions and garlic. Allow to cook 3-4 minutes until onions begin to get translucent.
  5. Add celery, carrots and rutabaga. Cook covered until vegetables start to soften.
  6. Add beef broth and bacon and bring to a simmer. Allow to cook covered for 1 hour.
  7. To thicken the stew, mix in 4 Tbsp of creamed coconut.