Video: Deer Camp Cooking, Week 4

One pot, one fantastic dish, and it’s all done over a campfire. Chef Lukas Leaf pairs rich venison with the sweet-spicy ingredients of Moroccan cuisine for this amazing stew. Slow cooking gives it terrific flavor and helps tenderize the meat. Serve over couscous. Watch the video and get the recipe!

MOROCCAN VENISON STEW

3 tablespoons vegetable oil, divided
3 lb. venison butt shoulder, cut into ¾-inch chunks
1 cup large-dice onion
1 cup large-dice carrots
1 cup large-dice red pepper
5 large cloves garlic, coarsely diced
2 tablespoon fresh ginger, coarsely diced
1 tablespoon red curry powder
1 teaspoon turmeric
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup raisins
1/2 cup dried apricots, halved
2 cups sweet hard cider (not dry)
2 cups chicken stock
1 lemon, halved
32 oz. can crushed tomatoes
3 cups large-dice Yukon gold potatoes
15 oz. can garbanzo beans, drained
1 cup sliced toasted almonds


1. Heat Dutch oven over high heat (or over open fire). Add 1 tablespoon oil; heat until hot. Add half of venison; season with salt. Saute until brown; remove. Add 1 tablespoon oil and heat until hot. Add remaining venison; season and sauté like the first batch. Remove meat.

2. Add 1 tablespoon oil; heat until hot. Add onion, carrots, pepper, garlic and ginger. Cook until it starts to caramelize.

3. Add curry powder, turmeric, cinnamon and nutmeg. Season with salt and pepper. Cook and stir for 1 minute. Add raisins and dried apricots.

4. Add the cider; simmer for 1 minute. Add chicken stock; simmer for 1 minute. Gently squeeze lemon halves over the stew; stir in the halves.

5. Add crushed tomatoes, potatoes and beans; stir to combine ingredients. Bring to a boil; cover and reduce heat to medium-low to low. Simmer about 90 minutes or until potatoes and venison are tender, stirring occasionally*.

6. Garnish with toasted almonds and serve.

4-6 servings

TIP *If cooking over a campfire, remove Dutch oven from fire and place on a bed of coals off to the side. To make the bed of coals, place a metal pan on the ground; arrange hot coals on the tray. Place the Dutch oven on the coals, making sure the entire base is setting on coals. Cover the pot; place coals on the lid, completely covering it. Let simmer, replenishing coals if necessary, for 90 minutes or until potatoes and venison are tender, stirring occasionally.


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