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Wild Irish cooking: Next up is Murphy’s Venison Stew in “Braising the Wild”

Jack Hennessy’s continues the Irish theme in “Braising the Wild” with Murphy’s Venison Stew.

Murphy’s Venison Stew.
Jack Hennessy

Jack Hennessy continues his Irish theme in “Braising the Wild” with Murphy’s Venison Stew. I am enjoying this series immensely and I come from German stock.

Here is the recipe:


The marathon of Irish recipes ahead of St. Patrick’s Day continues with Murphy’s Venison Stew. This one will work with any hind roast or an assortment of trim (stew meat), though time simmering in the oven will varying depending on what cut is used (as tougher cuts take longer to tenderize).

Don’t enjoy too many stouts to the point you need a nap, as you’ll need to monitor this stew a bit—mainly while making the roux to make certain it doesn’t burn, and while checking the stew to make sure there is enough chicken stock in the pot so it doesn’t dry out. Liquids may evaporate in the oven depending on what pot you use.

Ingredients (four servings):

2.5- to 3-pound roast or trim

One large yellow onion, chopped

1 pound baby red potatoes, halved and roasted

8 to 10 ounces baby carrots

6 to 8 sprigs fresh oregano, finely minced

1 sprig fresh rosemary, finely minced

4 cloves freshly minced garlic

4 cups chicken stock, minimum

8 ounces Murphy’s Stout

2 ounces Jameson Whiskey

Salt and pepper to taste

Roux: 3/4 cup flour, 1/3 cup canola oil

  1. Cut roast into cubes, salt and pepper.
  2. Lightly oil large skillet, heat on medium-high. Sear roast cubes then place in large pot.
  3. In same skillet, add chopped onion. Sauté until brown and soft, deglaze with Jameson.
  4. Add roast to a large oven-safe stew pot or, preferably, a Dutch oven. Add Murphy Stout and chicken stock.
  5. Add rosemary, oregano, and garlic. Cover with lid and set to simmer.
  6. Cut baby red potatoes in half, lightly salt and pepper, lightly coat in oil and roast in oven at 425 degrees until soft and brown. Set aside.
  7. Turn oven down to 350. Place pot with stew in oven and let cook for minimum 2.5 hours. Check every hour to make certain meat is cover in stock. If needed, add more chicken stock. DO NOT add carrots or potatoes yet.
  8. While stew cooks in oven, make roux by combining 3/4 cup flour and a little over 1/3 canola oil in a pot and set to simmer, stirring often until brown (stir very often and do not allow to burn!).
  9. After 2.5 hours, add roux and stir until stew thickens. Once meat is fork tender (pulls apart with just a fork)—this could take anywhere from 2.5 hours to 5, depending on cuts used—add carrots and potatoes cook for another half hour.
  10. Remove from oven and let sit 10 minutes to cool before serving.