Venison Recipes

Vietnamese Venison Stew Recipe

Serve this venison stew recipe with a freshly broken Vietnamese-French baguette to mop up the sauce. (Jenny Nguyen-Wheatley photo)
Serve this venison stew recipe with a freshly broken Vietnamese-French baguette to mop up the sauce. (Jenny Nguyen-Wheatley photo)

The combination of warm Asian herbs and spices, tender venison, and healthy dose of carrots and potatoes in this stew recipe is heaven

Vietnamese bò kho, or braised beef, was a comfort food while I was growing up. My mom made this stew year-round because we liked it so much. The flavor of this venison version is unlike any American/European stew you’ve ever had. If you live in colder climes, this is a good venison recipe to add to your repertoire.

This dish lends itself well to cuts of venison that are full of silver skin and gristle, such as the shoulder, neck or shanks on a deer. Cooking times will vary. I was gifted shoulders from a young deer, and it took about 1 hour and 30 minutes to tenderize. An older deer may take closer to 3 hours to get to where you want it. This recipe would also work well with other game animals such a moose, elk, antelope and bear.

Serves: 6-8
Prep time: 20 minutes
Cook time: 2 to 3 hours

Ingredients:

  • 3 pounds of venison shoulder, neck or shank (not including bones)
  • 2 tablespoons fish sauce, plus extra
  • 2 inches of ginger, grated
  • 2 inches of ginger, thinly sliced
  • ½ teaspoon sugar
  • 2 teaspoons Chinese 5-spice powder
  • ½ teaspoon freshly-cracked pepper, plus extra
  • 3 cloves garlic, minced
  • 3 cloves garlic, crushed
  • 1 onion, thinly sliced
  • Cooking oil
  • 2 stalks lemongrass
  • ¼ cup tomato paste
  • 2 whole star anise
  • 1 stick cinnamon
  • 2 cups coconut juice (choose brand with no added sugar)
  • 1 teaspoon chili powder
  • 1 tablespoon paprika
  • 6 to 8 cups water
  • 2 teaspoons apple cider vinegar
  • 2 Yukon Gold potatoes, peeled and large diced
  • 3 carrots, large diced
  • Kosher salt, to taste
  • Thai red chili or cayenne pepper powder (optional)
  • Vietnamese-French bread

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STARTING SEP 16, 2019
STARTING SEP 16, 2019