Course Type
Main Course
Dietary Restrictions
Gluten-free, Dairy-free, Nut-free
4 Servings
Ingredients
2 lb venison steak (You can substitute this with beef or lamb if venison is hard to come by)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 medium carrots, chopped
2 medium parsnips, chopped
2 medium potatoes, cut into chunks
1 quart beef or vegetable broth
1 cup forest mushrooms (white button mushrooms are a good alternative)
2 sprigs fresh rosemary, minced
Salt and pepper to taste
4 sprigs of fresh thyme for garnishing
Cooking Utensils
Large Pot
Frying Pan
Mixing Spoon
Knife
Cutting Board
Serving Platter
Bowls for serving
Instructions
1. Heat the olive oil in a large pot over high heat. Add the venison and cook until browned on all sides. Ensure that you don't overcrowd the pan as it could result in the meat getting steamed instead of seared.
2. Once your meat is browned, remove it with a slotted spoon and set it aside.
3. Lower the heat to medium, in the same pot add the chopped onions, garlic, carrots, and parsnips. Cook, stirring often, until the onions are translucent.
4. Add the mushrooms to the pot, stir well, and then add the potatoes.
5. Return the browned venison to the pot. Add the broth and enough water to cover all of the ingredients by 1 inch.
6. Stir in the minced rosemary. Season with salt and pepper to taste.
7. Simmer the stew, covered, for about 2 hours. This will help all the flavors combine suitably and the meat to become tender.
8. Test to see if the meat is tender. If not, continue simmering until it reaches your desired tenderness.
9. Once done, let the Centaur's Feast cool a little before serving.
10. Dish the stew into individual bowls, garnish with a sprig of thyme.
