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Sika Stew with Spring Vegetables
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Sika Stew with Spring Vegetables

Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Servings: 6

Ingredients

  • 4 tablespoons grape seed or sunflower oil
  • 3 lb cubed sika venison
  • Salt and pepper
  • 2 cups sliced shiitake morel, or other flavorful mixed mushrooms
  • 6 crushed garlic cloves
  • 1 onion diced
  • 1/4 cup apple cider vinegar
  • 5 thyme sprigs
  • 3 bay leaves
  • 4 cups stock
  • 1 bunch green onions or spring onions both green and white cut into 2-inch pieces
  • 1 bulb fennel sliced
  • 1 bunch dandelion greens roughly chopped

Instructions

  • Preheat the oven to 350 degrees F.
  • In a heavy bottomed pot, over high heat, add 1 tablespoon of oil. Season the meat cubes with salt and pepper. Brown the cubes in batches on all sides, transferring to a plate before adding new meat so that you don’t overcrowd the pot and steam the meat.
  • Add another tablespoon of oil to the pot and brown the shiitakes, garlic and onions. Sprinkle with salt and pepper to release the juices. Deglaze with the apple cider vinegar.
  • Add the meat back to the pot and add the thyme, bay leaves and stock. Cover and transfer to the oven and cook for 2 hours.
  • After 2 hours, add the green onions and fennel and stir in. Return to over and cook for about another hour or until the venison is tender. In the last 15 minutes, stir in the dandelion greens until wilted and tender. Serve!