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Venison Stew with Mushrooms and Aged Cheddar Cheese

Venison Stew with Mushrooms and Aged Cheddar Cheese
There's something special about coming home to a warm, comforting bowl of venison stew on a chilly winter evening. This recipe is all about rich, earthy flavors - tender venison, sautéed mushrooms, and a deep, velvety gravy, all tied together with a generous helping of aged cheddar cheese. It's the perfect way to unwind after a long day, and it's sure to become a winter favorite.
Ingredients
  • 700g / 1.54lb venison (high-cut), cut into bite-sized pieces
  • 250g / 8.8oz mushrooms (button or cremini), sliced
  • 150g / 5.3oz aged cheddar cheese (30% fat), grated
  • 2 medium-sized carrots, peeled and sliced
  • 1 medium-sized yellow onion, peeled and chopped
  • 8 tablespoons / 115g / 4oz unsalted butter
  • 240ml / 8.1fl oz heavy cream
  • 720ml / 24.3fl oz water
  • 2 tablespoons / 30g / 1oz cornstarch
  • 2 tablespoons / 30g / 1oz light corn syrup
  • 2 tablespoons / 30g / 1oz concentrated veal stock
  • 2 cloves garlic, minced
  • 1 teaspoon / 5g / 0.18oz dried thyme
  • 2 tablespoons / 20g / 0.7oz crushed juniper berries
  • 1 tablespoon / 15g / 0.5oz soy sauce
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
Instructions

1. Brown the venison pieces on all sides in 4 tablespoons / 55g / 1.9oz of the butter. Season with salt and pepper, then transfer the browned venison to a large Dutch oven or pot.

2. Add the chopped onion, minced garlic, sliced carrots, 20g / 0.7oz of juniper berries, a few sprigs of thyme, 475ml / 16fl oz of water, and 120ml / 4fl oz of veal stock to the pot. If necessary, add more water to cover the venison. Bring the mixture to a boil, then reduce the heat to a gentle simmer, approximately 160°C / 325°F, and cook for 1 hour 30 minutes.

3. In a separate pan, sauté the sliced mushrooms in the remaining 4 tablespoons / 55g / 1.9oz of butter until they are golden brown. Add them to the pot with 120ml / 4fl oz of heavy cream, 15ml / 0.5fl oz of soy sauce, and 15ml / 0.5fl oz of corn syrup. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cook for a few minutes until the sauce thickens. Stir in the grated aged cheddar cheese until melted. Season with salt and pepper to taste. Garnish with chopped parsley.

4. Serve the venison with mashed potatoes or root vegetables, such as parsnips or carrots, cooked with butter and milk.

Tools
  • Dutch oven
  • cutting board
  • knife
  • vegetable peeler
  • garlic press
  • mixing bowl
  • measuring cups
  • wooden spoon
  • sauté pan
  • serving plates

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