Winter is soup and stew season! This stew is made with venison heart rather than traditional stew meat, but it’s still equally delicious. Be sure to dish this up five to 10 minutes ahead of time to allow it a chance to cool off prior to serving.
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Ingredients
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1 venison heart, cleaned and cubed into bite size pieces
3 tbsp extra virgin olive oil
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1 medium onion, diced
3 garlic cloves, minced
3 cups beef broth
4 medium potatoes, diced
2 carrots, chopped
2 celery stalks, chopped
2 cups dehydrated morels, rehydrated
Salt and pepper, to taste
1/4 cup cold water
2 tbsp cornstarch
How To Make Venison Heart Stew
Cut a cleaned venison heart into bite-size pieces (if you need any tips, check out how to prepare a venison heart here.) Heat several tablespoons of olive oil in a Dutch oven over medium-high heat on the stovetop. Brown the heart for approximately five minutes and remove from the pan. Sauté the onions and morels for around five minutes, adding the garlic in and cooking for another minute. Put the heart back into the pan, as well as the broth, potatoes, carrots and celery.
Bring to a boil, cover with a lid and simmer on low heat for approximately 30 minutes. To thicken the liquid, mix together cold water and cornstarch in a small bowl and stir into the stew. Season with salt and pepper to taste.