Main Courses

Spanish Style Venison Stew

Its deer season in Oklahoma. Which means a few things, but mostly it means that I need to clean out the freezer. Because I’m going to get another freezer-full soon. Venison needs to be cooked for a long time. And, as lean meats often do, venison benefits from a long, slow cook. We usually do a heavier stew, but coming off of the recent holiday, we decided to go lighter. A Spanish-style stew hit the spot.

Spanish Style Venison Stew

Spanish Style Venison Stew

Spanish-style Venison Stew

2 Tbsp olive oil

2 large onions, chopped

2 tomatoes, peeled and seeded

1 tsp paprika

1 bay leaf

1 bottle lager

1 cup chicken stock

2 sprigs thyme

1/4 tsp cinnamon

2 1/2 lbs venison, cut into large chunks





Oyster mushrooms, roasted or sauteed.

1. Heat oil in a saute pan. Saute onion until deeply brown and caramelized. This will take a good thirty to forty minutes. Add the tomato, paprika, and bay leaf and cook for ten minutes.

2. Combine beer, stock, thyme and cinnamon in a crock pot. Add the onion mixture.

3. Heat oil in a saute pan.

4. Place flour, salt and pepper on a small plate. Dredge the venison chunks in flour and briefly fry in the oil. When they have a brown crust, remove from oil to a plate. Add meat to the crock pot. Stir to combine.

5. Cook on low for eight hours, or high for eight.

6. Serve with roasted oyster mushrooms and picada.


1/4 cup hazlenuts

2 Tbsp olive oil

2 Tbsp panko bread crumbs

2 garlic cloves

3 Tbsp minced parsley

1. Toast panko in a dry pan.

2. Process the nuts, garlic, and oil in a food processor. Stir in toasted panko and parsley.