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VENISON & POTATO STEW with Roast & Gravy Magic

posted Feb 12, 2021, 2:32 PM by outdoorkitchenshow   [ updated Feb 12, 2021, 2:32 PM ]

You can use regular beef stew meat, but this was excellent with deer, very tender. I was making a small batch, so I only needed a 1/2 box of the R&G Magic, saving the rest for another day! This made 3 quarts, which was plenty for 6 people. You can double the batch if you want, there's plenty seasoning in the box.

2 to 3 lbs trimmed and cubed venison
1/2 cup R&G Magic thickener
1/4 c oil
1 onion, diced
1 tbs garlic paste or minced
1/2 c red wine (optional)
1 tbs tomato paste (more if you like)
2 qts water or unsalted beef stock
1/2 pack R&G Magic seasoning
2 lbs potatoes, cubed
1/2 cup thickener to 1/2 cup water
(we serve this over rice, but it's also good over egg noodles)
Heat the oil over medium high in a 5 qt or larger pot. In a bowl or ziploc bag, dust the cubed meat with 1/2 cup of the thickener that comes in the box, coating the meat lightly. Brown the meat in the oil, not overcrowding the pan so all pieces cook separately, just until they're browned. Remove the meat from the oil and set aside.
Reduce heat to medium, add the onion and garlic to the pot, cooking 5 minutes until softened, stirring often. Add the red wine and let reduce by half. Stir in the tomato paste, the water/stock, and 1/2 pack of the R&G Magic seasoning. Bring to a boil. Add the potatoes, bring back to a gentle boil and cook until the potatoes are tender (20 or 30 minutes, depending on the size of the potatoes). Combine 1/2 cup thickener to 1/2 cup water in a separate bowl or measuring cup, stirring well to incorporate. Stir mixture into the pot, to thicken as desired. You can add more if you want it super thick. When it's as thick as you want, lower the heat to a simmer and add the meat back in. Let simmer until you're ready to eat. Serve over cooked rice or noodles. Reserve left over thickener and seasoning for another meal! This was amazing with a few drops of our Cajun Garlic Sauce added to the bowl, too!