Hunter's Stew Kitchen Sessions with Chef Josh Feathers

Watch the video for Hunter's Stew with Chef Josh Feathers.

2 lb venison that has been medium diced
1 vidalia onion medium diced
1 Leek diced
Apple cider vinegar dash
Chicken stock ½ gallon
1 garlic clove
2 c oblique parsnips
1 c medium diced turnips
1 c medium diced rutabagas
1 Tbsp tomato paste
½ bottle red wine
2 cups red cabbage
1 cup carrot puree
2 cups cooked faro picalo
sachet with rosemary, bay leaf, thyme
Kosher salt
Fresh cracked black pepper
1 tbsp chopped fresh rosemary

In a very hot stock pot add in the venison and brown on all sides. Remove the meat from the pan and reduce the heat to medium. Add in the vegetables and sweat to pull and brown bits from the bottom of the pan. After 5 minutes add in the tomato paste and caramelize. Deglaze with the wine and reduce it by half. Add back in the meat along with the stock, carrot puree, faro, and red cabbage. Simmer for 2 hour or until the vegetables and meat are tender. Season to taste with hemlock salt, a dash of good vinegar and fresh cracked pepper. Serve with grilled country style bread.

Chef Josh Feathers

Watch the video for Hunter's Stew with Chef Josh Feathers.

2 lb venison that has been medium diced
1 vidalia onion medium diced
1 Leek diced
Apple cider vinegar dash
Chicken stock ½ gallon
1 garlic clove
2 c oblique parsnips
1 c medium diced turnips
1 c medium diced rutabagas
1 Tbsp tomato paste
½ bottle red wine
2 cups red cabbage
1 cup carrot puree
2 cups cooked faro picalo
sachet with rosemary, bay leaf, thyme
Kosher salt
Fresh cracked black pepper
1 tbsp chopped fresh rosemary

In a very hot stock pot add in the venison and brown on all sides. Remove the meat from the pan and reduce the heat to medium. Add in the vegetables and sweat to pull and brown bits from the bottom of the pan. After 5 minutes add in the tomato paste and caramelize. Deglaze with the wine and reduce it by half. Add back in the meat along with the stock, carrot puree, faro, and red cabbage. Simmer for 2 hour or until the vegetables and meat are tender. Season to taste with hemlock salt, a dash of good vinegar and fresh cracked pepper. Serve with grilled country style bread.

Chef Josh Feathers