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“With our love of both lamb and venison, and enjoyment of stews in the colder months, I came up with a novel recipe that we really enjoy. This is can be all day simmering affair, or something quick. I keep much of these ingredients in the freezer. I use the leftover lamb and venison from previous roasts. When we have a roast (lamb or venison) I cut the last bits off the roast into cubes, and freeze, just for this recipe. At the same time, I bake the bones, then make a broth and freeze it. When there is enough leftover lamb, venison, and broth in the freezer, I know it is time to make this soup.”
READY IN:
3hrs 30mins
SERVES:
6
YIELD:
1 stew
UNITS:
US

Ingredients Nutrition

  • 1 -2 quart venison stock
  • 1 -2 quart lamb stock
  • 1 stalk celery (diced fine)
  • 1 lb lamb (1/2 to 1 inch cubes, or 1 lb ground lamb)
  • 1 lb venison (1/2 to 1-inch inch cubes, or 1 lb ground venison)
  • 1 lb onion (2-3 medium, coarsely chopped)
  • 2 carrots (cut in circles)
  • 1 lb small red potatoes (10-15 potatoes)
  • 1 cup green beans
  • 1 cup dry sherry (very dry) (optional)

Directions

  1. Bake bones in 350 degree oven until brown.
  2. Simmer bones in water with finely chopped celery 1 hour.
  3. Strain.
  4. Freeze for a cold day.
  5. Put broth from freezer in pot and bring to boil.
  6. If not using "leftover" meat, sear meat with tablespoon peanut oil over high heat.
  7. Scrub potatoes, and add to liquid.
  8. Cook gently until almost done.
  9. Add meat, sherry, and turn to simmer.
  10. Add green beans.
  11. Saute onions in small amount of vegetable oil, olive oil, or butter, and add to stew.
  12. Cut up carrots, saute, and add to stew.
  13. Simmer until done and correct seasoning to suit your taste.
  14. Serve with crusty bread.

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