The Sportsmen's Advocate Fall 2023 | Page 50

ALLIES
INSTRUCTIONS
1 . Lightly salt the venison and dust all sides with flour . In an 8-quart Dutch oven , brown all sides of the venison in oil over medium heat until it achieves a beautiful golden brown color . Once browned , set the venison aside .
2 . Add all the diced vegetables to the Dutch oven and sauté them until the onions and leeks become translucent and start to slightly caramelize .
3 . Stir in the minced garlic , tomato paste and the fresh herb bundle ( thyme , rosemary and bay leaf ). Continue cooking until the garlic and herbs release their aromatic fragrances .

ON

TABLE

THE

VENISON WITH LEEKS BRAISED IN GUINNESS By Chef Lance Lewis , Founder of Tagged Out Kitchen

With the cold weather settling in , I can ’ t help but crave hearty , comforting dishes that warm my family from the inside out . This recipe takes traditionally tough cuts of venison and turns them into a melt-in-your-mouth masterpiece . Trust me , this one ’ s a winner . For this recipe I have used venison , but like most stews will work great with any wild game meat that needs to be cooked low and slow .

Prep Time : 30 min . Cook Time : 4-5 hrs . Total Time : 4.5-5.5 hrs . Servings : 8
4 . Add Guinness Stout , ensuring you scrape up any browned bits that are stuck to the bottom of the pot for their flavors .
5 . Return the browned venison to the pot and pour in all of the venison bone stock . Then bring the mixture to a gentle simmer .
6 . Once simmering , cover the Dutch oven and transfer it to a preheated 325-degree oven .
7 . Check the braising dish every hour for the tenderness of the meat . Around the 3-hour mark , you may notice that the meat is fully cooked but slightly dry due to its lean nature . If this occurs , reduce the oven heat to 225 degrees and allow the meat to braise for an additional hour , ensuring tenderness .
INGREDIENTS
• 2 lbs . venison ( neck , shank or any large roast cut into stew meat )
• 3 tbsp . high-temp neutral cooking oil ( your choice of canola , avocado or peanut )
• 10 button mushrooms , sliced
• 2 medium leeks , sliced , rinsed and dried ( excluding the dark green ends )
• 1 medium yellow onion , diced
• 3 stalks celery , diced
• 3 medium carrots , diced
• 3 cloves garlic , minced
• 3 tbsp . all-purpose flour
• 32 oz . venison bone stock ( or quality beef stock )
• 2 16-oz . cans Guinness Stout ( or your favorite stout beer )
• 2 tbsp . tomato paste
• 2 sprigs thyme and rosemary
• 1 bay leaf ( tied together with thyme and rosemary using butcher ’ s twine )
• Salt and pepper to taste
8 . Once the meat is done , if the broth isn ’ t at your desired consistency , remove the meat and allow the broth to simmer on the stovetop until it thickens to your liking .
Serving Tip : This dish can be eaten on its own , but you will take it to the next level by serving over rice , egg noodles or mashed potatoes .
Follow Chef Lance Lewis on Instagram @ taggedoutkitchen or online at taggedoutkitchen . com .
LANCE LEWIS
48 SPORTSMENSALLIANCE . ORG