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Venison stew is a dish made with venison, vegetables, and spices cooked in a liquid. It has been around for thousands of years and varies by region, with different vegetables and spices used. It is usually cooked slowly in a heavy pot and can include sour cream, wine, or beer.
A stew is a type of dish cooked in a vessel, consisting of any number of a variety of ingredients but usually containing at least one type of meat and one or more vegetables, which are then served in the resulting gravy. A stew is similar to a soup, but is usually thicker and more full-bodied. A venison stew is a stew that contains venison, which is called venison.
Stews are some of the oldest types of dishes in the world, and evidence of their preparation dates back thousands of years. Since deer have been a popular game animal since prehistoric times, it’s reasonable to assume that venison stews have existed nearly as long as the pottery, the invention of which made cooking of this type possible. Since a stew is technically a combination of two or more foods cooked together in a liquid, some of these early stews might contain almost any foraged herb or vegetable.
As civilizations developed along with agriculture, science and the art of cooking, venison stew also changed. Recipes varied from region to region, depending on what other types of foods were available, and some of them became more elaborate. Venison stew, however, remained a favorite rustic offering around the world wherever deer were hunted for food. Various vegetables, spices, and herbs have become traditional in some areas, and many cultures have developed distinctive styles of cooking, including their own version of venison stew.
In Europe, for example, a venison stew may contain root vegetables such as potatoes, garlic, carrots and onions and be flavored with various herbs such as thyme and savory. Mexican versions may incorporate spices such as cumin and contain chiles and beans. Wild mushrooms are a popular addition to many venison stews and can distinguish a stew from a certain region where the particular mushroom is found.
Venison stews are usually cooked in a heavy pot, crock pot, or Dutch oven. The meat is often browned before other ingredients are added, and venison bones may be added to the stew, as cooking the bones in the stew serves to naturally thicken it. Vegetables, water or broth are added and the entire mixture is simmered slowly until the ingredients are cooked through and tender and the stew has thickened. Some recipes call for the addition of other ingredients, such as sour cream, wine, or even beer.
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