I don't think you'd ever lose the distinctive taste of game by making a stew out of it. Rather, the whole stew will have the distinctive taste of the game.
I've even had venison bourguignon -- delicious, but no way you would ever mistake it for beef. Use any good beef bourguignon recipe. Or here's a nice one for venison or moose:
http://www.bangornews.com/news/templates/?...?a=123182&z=527Here's another couple of recipes I found on line:
Spicy Hearty Venison Stew1 pound venison, cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon worcestershire
1/2 teaspoon Tabasco
1 can chicken broth
1 (28 ounce) can tomatoes, cut into chunks with liquid
1/2 large bell pepper, diced
8 medium mushrooms, cut into quarters
3 medium onions, cut into wedges
2 medium carrots, cut into bite size chunks
1 small rutabaga or parsnip, diced
1/4 teaspoon gumbo file
2 medium bay leaves
salt & pepper to taste
Brown venison in dutch oven with olive oil, Tabasco, worcestershire and garlic. When browned, add vegetable and other ingredients. Bring to a boil then reduce heat and simmer for 45 minutes to one hour.
Serve in bowls over steamed or buttered noodles. This is an excellent pick-me-up, warming meal, for cold winter days.
Out of this World Venison Stew6 pounds venison stew meat, 1 inch cubes
6 cans beer (Molson Golden)
1 1/4 cups flour
2 tablespoons salt
3 1/4 teaspoons crushed thyme
1 1/4 teaspoons crushed pepper
8 tablespoons cooking oil
30 shakes Maggi seasoning (bouillon)
2 bay leaves
9 unpeeled potatoes, cut into 1 inch cubes
12 quartered carrots
6 medium onions, cut into 1 inch pieces
3 large whole stalks celery, cut into 1 inch length
4 cloves minced garlic
1 quart hot water
2 teaspoons worcestershire sauce
In a large bowl, combine beer marinade:
4 1/2 cups beer
1 1/2 cups minced green onion
1 cup olive oil
3/4 cup minced green pepper
9 tablespoons soy sauce
1 1/2 teaspoons Liquid Smoke
6 tablespoons sugar
3 tablespoons fresh garlic
3 tablespoons Lawry's seasoned salt
dash of red pepper
Marinate meat overnight in refrigerator, covered. Drain meat from marinade (let drain for 1/2 hour) and save liquid. In a bowl or plastic bag combine flour, thyme, pepper and salt. Coat meat in flour mixture and brown in hot oil. Brown small amounts of meat at a time and set aside to drain. In remaining oil, add more if necessary, cook onions, celery and garlic until soft (or until onions are clear). In large pot mix hot water, Maggi, worcestershire sauce and remaining marinade juice. Add onion and celery and let come to a boil. Reduce heat and simmer for at least two hours. Add potatoes, carrots, and mushrooms and simmer until vegetables are soft, about 45 minutes or more. Very good with bread and beer. Bon apetit!