Venison Stew I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Venison Stew I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Venison Stew I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons vegetable oil
• 2 pounds venison stew meat
• 3 onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire
• sauce
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1 tablespoon salt
• 3 cups water
• 7 small potatoes, peeled and
• quartered
• 1 pound carrots, cut into 1 inch
• pieces
• 1/4 cup all-purpose flour
• 1/4 cup water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a skillet, deeply brown the meat in oil

Step 2: Technique & Execution

Add onions, garlic

Step 3: Technique & Execution

Worcestershire sauce, bay leaf, oregano, salt, and water

Step 4: Technique & Execution

Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender

Step 5: Technique & Execution

Add potatoes and carrots; cook until tender

Step 6: Technique & Execution

Combine flour and water