Venison and Pumpkin Stew – Smithey Ironware

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Serves 6

15 minutes

No. 11 Deep Skillet

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Venison and Pumpkin Stew

Bowl of beef stew with polenta and a pumpkin on a wooden table.

For those new to cooking with venison, stews are a great entry point. The simmer over low heat turns tougher cuts into fork-tender, succulent, fall-apart bites. The pumpkin might sound unconventional, but it gives the stew a silkiness that feels decadent, especially for a dish that’s so easy to make. And the flavorings (pumpkin, butter, maple syrup, and cinnamon) might even scratch that PSL itch. Serve with polenta or popovers.” –Danielle Prewett, founder of Wild + Whole

This recipe is an excerpt from MeatEater's Wild + Whole: Seasonal Recipes for the Conscious Cook by Danielle Prewett. Click here to order a copy of the cookbook.

Ingredients

Serves 4

Beef tallow, clarified butter, or neutral oil, such as avocado or grapeseed

2 to 2.5 lbs venison, lamb, or beef stew meat

Coarse sea salt and freshly ground black pepper

2 tablespoons unsalted butter

1 large sweet onion, diced

3 medium parsnips, peeled and coarsely chopped

3 large carrots, coarsely chopped

1/4 cup whiskey

6 cups venison stock or beef stock, homemade or store bought

2 tablespoons pure maple syrup

1 (14-ounce) can pure pumpkin puree

1 cinnamon stick

1/8 teaspoon ground allspice  

3 or 4 sprigs thyme

Creamy polenta or popovers for serving

1 tablespoon Dijon mustard, plus more for serving

Note: You can use 1.5 to 2 cups of homemade pumpkin puree or mashed sweet potato in place of the canned pumpkin

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Instructions

1

Heat a large Dutch oven or wide pot over high heat. Add enough tallow to lightly coat the bottom (about 1 tablespoon) and let it melt. Working in batches as needed, add the stew meat and cook, undisturbed, for a few minutes, until browned on the bottom. Give the meat a good stir and cook until browned all over, a few minutes more. Generously season with salt and pepper, then transfer the meat to a plate and set aside.

2

Reduce the heat under the pot to medium. Drop in the butter and let it melt, then add the onion and cook, stirring occasionally, for 4 - 6 minutes, until the onion begins to soften. Add the parsnips and carrots and cook for a few minutes more.

3

Carefully pour the bourbon (measure it out into a container first, don’t pour it straight from the bottle!) into the pot and cook for a minute or two to burn off the alcohol. Pour the stock into the pan and stir, scraping up the browned bits from the bottom. Stir in the maple syrup, pumpkin, cinnamon stick, allspice, and thyme and return the venison to the pot. Reduce the heat to low, cover, and cook for 4 to 6 hours, until the meat is tender. (Alternatively, transfer everything from the pot to a slow cooker, cover, and cook on low for 4 to 6 hours; or cook in a pressure cooker at high pressure for 1.5 to 2 hours.) About halfway through the cooking time, set the lid of the pot (or slow cooker) so it’s partially covering the top to allow the liquid to reduce and thicken.

4

Taste and season with salt and pepper as needed. Serve hot, on top of the polenta or with popovers alongside.

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