How to Cook a Tart by Nina Killham & Venison Stew

“She had finally conceived of a recipe for Daniel’s birthday. A venison stew with crushed juniper berries. She smiled. It had everything he loved: rich, meaty flavor, bright, tangy vegetables, and a puckering, fragrant sauce that would make him drool.” ~How to Cook a Tart by Nina Killham

Venison Stew


2 tablespoons canola oil

2 pounds venison stew meat

3 large onions, coarsely chopped

2 garlic cloves, crushed

1 tablespoon Worcestershire sauce

1 bay leaf

1 teaspoon dried oregano

1 tablespoon salt

1 teaspoon pepper

3 cups water

7 potatoes, peeled and quartered

1 pound carrots, cut into 1-inch pieces

1/4 cup all-purpose flour

1/4 cup cold water

bottled browning sauce, optional


  1. Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper, and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
  2. Add potatoes and carrots. Continue to cook  until vegetables are tender, about 30-45 minutes.
  3. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf.


Leave a Reply

Your email address will not be published.