West Virginia Venison Stew

by stoked

Inserts Used:

Ingredients Used:

  • 1 cup all purpose flour
  • Salt and pepper to taste
  • Cayenne pepper to taste
  • 2 pounds boneless venison shoulder, trim of fat and cut into 1 1/5 inch pieces
  • 4 Tablespoons of butter (1/2 stick)
  • 2 celery ribs, chopped leave included
  • 1/2 teaspoon of dried thyme, crumbled
  • 2 cups beef broth
  • 12 tiny new potatoes, scrubbed not peeled
  • 6 small white onions, peeled and score the root end
  • 3 medium carrots, scraped and cut into rounds

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Prep Time: 15 minutes
Grilling Time: 1 hour


Step 1
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Prepare your ingredients while preheating your STOK Grill.

Step 2
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In a bowl combine flour, salt, pepper and cayenne pepper to taste. Dredge the venison in the mixture and tap off any excess flour.

Step 3
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In your STOK Cast Iron Kettle Insert add the butter over moderate heat.

Step 4
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Add the venison and cook until brown on all sides at a medium heat.

Step 5
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Add the celery, thyme, rosemary, bay leaf, cloves and carrots

Step 6
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Reduce heat to simmer and cook on low for one hour

Step 7
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Add the potatoes