Venison Soups and Stews
Photo by Holly A. Heyser
Venison, antelope, elk and bison are all well-suited to long simmering. Stews are excellent, as are Italian sugos, which are highly concentrated pasta sauces where the meat becomes the chief flavoring agent. A few things to remember about game stews: Use larger pieces of meat than you might use with beef, as this will keep it more tender.
Know that there is almost no fat in game, so make sure there is some in the stew or sauce, or it will taste dry.
- A rich, flavorful Venison Broth
- Cajun Venison Sauce Piquante, like a gumbo, but with tomato and lots of Cajun seasoning
- Thai-style Massaman Curry with Venison, meat and potatoes, but a bit more exotic
- An authentic Hungarian Goulash, made with venison and lots of paprika and onions
- Callaredda, a venison stew with wild greens from Puglia
- Scottish Venison Soup, with turnips, nettles or spinach
- Greek Venison Stew, with allspice, cinnamon, cumin and vinegar
- Spring Lamb Sugo (Good with shanks from any game animal)
- North African Venison Stew
- Wild Game Gumbo, use anything you have for this one!
