Wild Mushroom Venison Stew With Biscuits Recipe

Name: Wild Mushroom Venison Stew With Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Venison Stew; 1 poblano chile; 1/2 cup clarified butter or olive oil; 1 pound venison, cut into 1-inch squares; blend of 1 cup flour, 3/4 tablespoon salt, and 1 teaspoon white pepper; 2 tablespoons chopped garlic; 2 tablespoons finely diced red onion; 2 cups burgundy; 4 ounces dried porcini mushrooms; 1 quart rich veal stock; 2 small Idaho potatoes, chopped; 1 yellow onion, julienne cut; 2 ribs celery, finely diced; 1 small carrot, julienne cut; 1 red bell pepper, finely diced; 2 dashes Tabasco; 1 1/2 tablespoons Worcestershire sauce; 1 1/2 tablespoons salt; 1/2 teaspoon white pepper; Buttermilk Biscuits; 3 cups sifted all-purpose flour; 1 teaspoon salt; 4 teaspoons double-acting baking powder; 2 teaspoons sugar; 1 teaspoon baking soda; 1 /2 sticks unsalted butter, cut in 1/4-inch pieces; 1 1/2 cups buttermilk; 2/3 cup grated Monterey jack and cheddar; 1/4 cup finely chopped green onion tops

Servings: persons

Venison Stew
1 poblano chile
1/2 cup clarified butter or olive oil
1 pound venison, cut into 1-inch squares
blend of 1 cup flour, 3/4 tablespoon salt, and 1 teaspoon white pepper
2 tablespoons chopped garlic
2 tablespoons finely diced red onion
2 cups burgundy
4 ounces dried porcini mushrooms
1 quart rich veal stock
2 small Idaho potatoes, chopped
1 yellow onion, julienne cut
2 ribs celery, finely diced
1 small carrot, julienne cut
1 red bell pepper, finely diced
2 dashes Tabasco
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons salt
1/2 teaspoon white pepper
Buttermilk Biscuits
3 cups sifted all-purpose flour
1 teaspoon salt
4 teaspoons double-acting baking powder
2 teaspoons sugar
1 teaspoon baking soda
1 /2 sticks unsalted butter, cut in 1/4-inch pieces
1 1/2 cups buttermilk
2/3 cup grated Monterey jack and cheddar
1/4 cup finely chopped green onion tops

1
Venison Stew:
2
Blister skin on poblano. Peel, seed, and finely dice. Heat the butter or oil in a thick-bottomed pot or pan (such as a cast-iron skillet) until it just begins to smoke, about 350 degrees. Toss venison in seasoned flour, dusting off excess. Add meat to pot and brown in small batches. When done, remove from pot and keep warm.
3
Add garlic and red onion to pot and saute briefly. Add burgundy and mushrooms and reduce liquid to approximately 1 cup. Add veal stock, potatoes, the remaining vegetables, and seasonings. Bring to a boil, reduce to a simmer, and cook until the potatoes are soft. Return venison to pot.
4
Biscuits:
5
Preheat oven to 450 degrees. Sift together the dry ingredients. Cut in the butter to the consistency of coarse cornmeal. Make a well in the center of the dough and quickly mix in the buttermilk (about 30 seconds). Knead on a floured board, incorporating the cheese and onions (about 30 seconds). Pat out to 1 1/2 inch thickness and cut into 4-inch-diameter biscuits. Recipe makes about 24.
6
The last step is to finish cooking the stew in the oven for 10 to 12 minutes. You may bake all of the biscuits on a greased baking sheet at the same time or you may put some on top of the hot stew to bake. If you do the latter, be sure your stew pot or pan is shallow enough that the biscuits sit above the level of the rim while cooking. Otherwise, they will be raw in the middle.

1560

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Venison Stew, 1 poblano chile, 1/2 cup clarified butter or olive oil, 1 pound venison, cut into 1-inch squares, and more.

Yes, Wild Mushroom Venison Stew With Biscuits falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wild Mushroom Venison Stew With Biscuits

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