Hearty Venison and Pork Stew
This unusual dish features both pork and venison, and is a type of hunters’ stew. As well as the meat, vegetables and red wine are included, plus some canned tomatoes to enrich the taste. This is a rich and meaty dish which is slow-cooked for maximum flavor. If you would prefer to cook this in the oven or on the stove you can, but make sure the pot or dish is very tightly covered so all the moisture stays in, and stir it often. If you are using the crockpot then do not lift the lid at any time. Just let it cook.
The densest ingredients go in first because they get the most heat and need this in order to soften. Depending on your crockpot you might find this is ready after 8 hours or you can leave it cooking for 12 hours, but 10 hours is the average time you need to cook this to ensure a good result and to make sure the vegetables are cooked through and the meat is really tender. Pork stew is a common dish, perhaps not as popular as chicken or beef stew, but pork is an economical choice and therefore popular.
Adding venison adds a richer flavor and the 2 meats work together very nicely. Pork is versatile and is just as good served in a light, creamy, white wine sauce as it is in a richer tomato and red wine sauce. Venison suits the second option better, which is why we are using it here. Serve this with crusty bread or baby potatoes. Another good idea is mashed potatoes because this recipe has plenty of sauce which will soak into the potatoes.
- 1 lb cubed pork
- 1 lb cubed venison
- 2 tablespoons olive oil
- 1 bottle red wine
- 1 tablespoon black pepper
- 4 peeled carrots, in 2 inch lengths
- 10½ oz peeled, cubed butternut squash
- 8 oz sliced mushrooms
- 3 chopped yellow onions
- 2 (14 oz) cans chopped tomatoes
- 3 celery stalks, in 2 inch lengths
- Dust the meat with the black pepper then brown it in the oil in a skillet.
- You will need to do this in batches.
- Add the carrots and squash to a crockpot.
- Add the other vegetables on top and then the meat.
- Finally add the canned tomatoes and pour over the wine.
- Cover and cook for 10 hours on low without lifting the lid.
- Adjust the seasoning and serve with crusty bread or baby potatoes.
This is a rich-flavored stew but also a nutritious one featuring plenty of vegetables. Venison is a delicious meat because it is robust and rich, while pork offers a lighter flavor. That is why these 2 meats are both used in this recipe, because these 2 different flavors add a nice contrast to the dish. The red wine and tomato sauce is rich and perfect for showcasing the venison. Whether you choose to serve this with bread or potatoes, this is sure to win everyone’s heart at dinnertime. Start it early in the morning in the crockpot, so it is ready in time.
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