If youâ€™re going to go to the trouble of hunting, cleaning, processing and storing wild game, then youâ€™d better be prepared to keep it healthy and nourishing when you cook it for your family. Â I donâ€™t get it when people are given the gift of pure, natural, meat at itâ€™s finest, then they pump it full of horrible chemicals. Â Why? Â You can makeÂ sausages,
Â jerky and dishes of all kinds without any chemicals.
We eat wild meat almost exclusively at our house, so weâ€™re always creating new recipes for delicious suppers. Â This stew is no exception. Â My 13 year old daughter and I created it one night out of a chunk of venison tenderloin. Â With the addition of fresh turmeric and garlic, itâ€™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 sautÃ© 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! Â Meanwhile, heat your sautÃ© oil in a deep stock pot. Â Add the meat/flour mixture to the pot and cook until the meat is brown, about 5 minutes. Â Add carrots, celery, garlic, and Turmeric and cook another 1-2 minutes. Â Add all remaining ingredients, EXCEPT the green onions. Â Youâ€™ll add the onions right before serving to maintain their fresh flavor.
Simmer over a low heat until veggies are soft. Â 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. Â Since we used tenderloin, it didnâ€™t need more time then the carrots. =)
Add green onions and serve! Â We enjoyed ours with fresh hot spelt biscuits and used them like crackers to make a personal â€œpot pie.â€