I’ve never had venison before. But any time it’s been mentioned on my Facebook page, the response has been huge. There are a lot of you venison lovers out there!
Recently, the Michigan Venison Company contacted me about giving their venison a try. I have to admit that since I do not like beef, I was pretty hesitant to try it because people have always told me that the flavor is very similar.
But knowing how many venison fans I have that read my blog, I thought I’d give it a try at least once. I essentially treated it just like I would treat beef and it turned out really well.
I have to admit that I personally did not care for it. The broth was good, but I didn’t like the meat. The boys in my house however… To say it was a HUGE hit with them is a massive understatement! So I have to chalk it up to my dislike of beef and say that this recipe is a tasty alternative to beef stew.
I hope you enjoy it! And if you’d like to get in contact with the company or order your own package of venison, here is the company info:
MICHIGAN VENISON COMPANY
100% All Natural, Wild-Harvested Venison
Traverse City, Mich.
*For tasty recipes and wild game cooking gear, visit us online
YOU MIGHT ALSO ENJOY:
Clean Eating Sweet Potato Venison Stew
(Makes 3 servings)
- 2 tbsp. olive oil
- 1/2 medium red onion, chopped
- 1/4 lb. baby carrots
- 1 small sweet potato, peeled and cut into stew-sized pieces
- 1/4 lb. mushrooms
- 3 cups low sodium chicken broth, no sugar added (homemade is best)
- 2 tsp. garlic powder
- 1 tsp. pepper corns OR black, ground pepper
- 1 tbsp. balsamic vinegar
- 1 bay leaf
- 1 lb. backstrap venison, cut into stew sized pieces
- Salt to taste after cooking
- Saute the onion, carrots, and sweet potatoes in the olive oil.
- Add in all ingredients except the venison and bring to a boil.
- In a separate pan, brown the venison.
- Once the sweet potatoes and carrots begin to soften, add the venison into to stew and cook until fully cooked through.
- Allow to cool slightly and serve.