Caveman Cuisine: Antelope Stew




Venison is a lean, wild meat that works really well in this stew.  Normally tough cuts of meat become tender after the long slow simmering and all the flavors combine in just the right way. 

Ingredients:

2lb venison (cut into medium-sized pieces) (note: beef "stew" meat works fine if venison isn't available)
1 10oz bag of pearl onions (peeled)
1 clove garlic (finely chopped)
2 cups fresh parsley (chopped)
2 medium parsnips (halved and sliced)
2 medium carrots (sliced)
4oz white mushrooms (sliced)
4 medium celery stalks (sliced) (note: if your celery stalks still have these, reserve them and add them back at the end with the parsley)
1lb fingerling potatoes (cut in large chunks)
4 cups organic beef broth
4 cups water
2 tablespoons potato starch
2 tsp. sea salt (or to taste)
1/4 cup light olive oil
1 tsp. fresh ground black pepper (or to taste)

Directions:
Heat the olive oil in a heavy soup pot over medium-high heat. Mix the potato starch with a small quantity (~1 cup) of cool water and put to the side.

Add the venison to the oil and cook, stirring regularly, until browned on every side. Stir in the carrots, celery, garlic, and onion and cook until the vegetables are heated through. Stir in the beef broth, water, and sea salt/pepper. Slowly mix in the potato starch mixture. Cook covered over medium heat, stirring occasionally, for 45-60 minutes.

Stir the potatoes into the stew. Continue cooking until the potatoes and beef are tender, about 30 minutes. Stir the mushrooms into the stew.

When the mushrooms sink under the cooking liquid, turn the heat off and stir in the parsley.

Serve with a side salad and glass of red wine.

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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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