Venison Stew with Fresh Cranberries

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♼ Recipe origin is unknown. Venison stew with fresh cranberries recipe, recipe Rating: 4.7
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A tasty, bacon-stuffed deer meat stew gets a flavor and a color boost from a delivery of fresh cranberries.
Ready in: 5 hours 25 mins

Ingredients

Serves: 8

• 1 cup red wine
• 2 tablespoons olive oil
• 1 sprig fresh thyme
• 2 bay leaves
• 2 strips orange rind
• 2 1/2 pounds venison stewing meat, cubed
• 4 strips bacon, chopped
• 1 onion, sliced
• 1 stick celery, sliced
• 1/2 cup flour
• 1 1/4 cups beef stock
• Juice of 1 orange
• Salt and pepper, to taste
• 1/2 pound fresh cranberries
• 2 tablespoons olive oil

Preparation method

Prep: 25 mins | Cook: 2 hours | Extra time: 3 hours, marinating

1. In a large plastic resealable bag, combine wine, 2 tablespoons olive oil, thyme, bay leaves, orange rind, and venison. Seal, turn to coat, and refrigerate for 3 hours to marinate.
2. Remove venison and orange peel from marinade and throw the orange peel away. Reserve marinade. Pat the meat dry with a paper towel.
3. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Cook venison in the hot oil for about 5 minutes to brown, then remove. Cook the bacon, onion, and celery in the hot oil for 5 minutes, add flour and stir.
4. Slowly pour in the marinade, beef stock, and orange juice. Bring to a boil and cook until thickened slightly, then return venison to the pot. Bring to a simmer.
5. Cook for 1 hour until the venison is tender. Then add cranberries and simmer 30 more minutes.