Anti-Inflammation Venison Stew

Anti-Inflammation Venison Stew

If you’re going to go to the trouble of hunting, cleaning, processing and storing wild game, then you’d better be prepared to keep it healthy and nourishing when you cook it for your family.  I don’t get it when people are given the gift of pure, natural, meat at it’s finest, then they pump it full of horrible chemicals.  Why?  You can make sausages, jerky and dishes of all kinds without any chemicals. We eat wild meat almost exclusively at our house, so we’re always creating new recipes for delicious suppers.  This stew is no exception.  My 13 year old daughter and I created it one night out of a chunk of venison tenderloin.  With the addition of fresh turmeric and garlic, it’s a great supportive dish for inflammatory conditions!!!

Anti-Inflammatory Venison Stew

  • 1 Pound Venison Stew Meat or Bite Size Steak
  • 3/4 Cup Spelt Flour (or white flour of your choice)
  • Olive Oil, Coconut Oil, Red Palm or preferred sauté oil
  • 1 Quart (4 cups) Organic Broth (either chicken, beef or vegetable)
  • 2 Cups Water
  • 2 Organic Carrots sliced
  • 2 Sticks Organic Celery sliced
  • 3-4 Cloves Organic Garlic
  • 1 inch Fresh Organic Turmeric Root, grated (I was practically dancing in the store isle when I found they carried it!)
  • 1 teaspoon Organic Dried or Fresh Basil
  • 1 Teaspoon Organic Dried or Fresh Thyme
  • 1 Bunch Green Onions
  • Sea Salt to taste
Chop your meat into bite sized chunks, then toss it in a plastic bag, add the flour and shake it!  Meanwhile, heat your sauté oil in a deep stock pot.  Add the meat/flour mixture to the pot and cook until the meat is brown, about 5 minutes.  Add carrots, celery, garlic, and Turmeric and cook another 1-2 minutes.  Add all remaining ingredients, EXCEPT the green onions.  You’ll add the onions right before serving to maintain their fresh flavor. Simmer over a low heat until veggies are soft.  Depending on the cut of meat you used, you may pre-simmer just the meat for 30-60 minutes BEFORE adding the vegetables to tenderize the meat.  Since we used tenderloin, it didn’t need more time then the carrots. =) Add green onions and serve!  We enjoyed ours with fresh hot spelt biscuits and used them like crackers to make a personal “pot pie.”
3 Venison Sausage Recipes

3 Venison Sausage Recipes

Featured Recipe

Venison Sausage

Every hunting season brings fresh elk and deer meat into our kitchen.  Then the real work begins; grinding, cutting and packing pound after pound of fresh, organic meat.
Over the years, I have played around with spices until I achieved just the right mix for our tastes.
These recipes work great for ground turkey as well!!!


Venison Breakfast Sausage

(based on the Turkey sausage recipe from Nourishing Traditions)
10 Pounds of Meat (best if it’s 8 pounds venison, 2 pounds beef or pork fat).
2 ½ teaspoons each:
5 teaspoons each:
5 Tablespoons Sea Salt

Mix all ingredients together and freeze in appropriate portions for your family.  It will taste and keep best if you shape it into a log, then slice off rounds when it comes time to cook….something happens to the flavor when you take it out and mash it into other shapes.  I like to put my logs in plastic bread sacks to better protect the flavor in the freezer.  Then I wrap them in freezer paper.

***  Our local natural food store sells nitrate free bacon ends in 20# boxes.  I often use this as the fat portion in my mixes.

Spicy Italian Venison Sausage

10 Pounds Ground Venison
2 Pounds Beef or Pork Fat
3-4 Tablespoon garlic minced
4 1/2 Tablespoons Sea salt
7 Tablespoons fennel seeds
4 teaspoons cayenne pepper
3-4 Tablespoons red pepper flakes
7 Tablespoons black pepper
Same mixing instructions.

Morning Maple Venison Sausage

15 pounds ground venison (I suggest adding at least 10% fat)
2 Tablespoons thyme
1 Tablespoon marjoram
5 Tablespoons sea salt
6 Tablespoons sage
3 Tablespoons black pepper
1 ½ cup maple syrup (grade b is best)
1-3 Tablespoons maple extract (depending on your taste)

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