2 Bay Leaves
2 cups beef stock
3 Carrots, Chopped
2 cups Cauliflower Florets
¼ tsp Cayenne Pepper
2 Celery Stalks, Chopped
4 Garlic Cloves, Minced
1 tbsp Italian Parsley
¼ tsp Marjoram, Dried
2 tbsp Olive Oil
1 Onion, Chopped
1 tsp Pit Boss Pulled Pork Rub
1 cup red wine
1 tsp Chopped Rosemary, Fresh
(To Taste) Salt and Pepper
2 cups Chopped Spinach
2 Sweet Potatoes, Diced
2 tbs Tomato Paste
½ cup Tomatoes, Canned and Diced
2 lbs. Venison Stew Meat, Cut into 1” Cubes
1 cup Zucchini, Largely Diced
Nothing says fall like a hearty bowl of this Venison Stew cooked on your Pit Boss Grill. Tender venison meat is simmered in a rich tomato-based broth with red wine and hearty chunks of fall vegetables. The stew is cooked beginning to end in a cast iron Dutch oven on the pellet grill to create warm and woodsy flavors infused with just the right amount of smoke. Serve with a side of crusty bread to soak up the flavorful broth.
When cooking stews, you want meat that is full of connective tissue that will break down over time. It may take longer, but you’ll be rewarded with flavor! For this reason, we recommend going with deer shanks. In addition to the shanks, the hindquarters also contain scrap meat you can use for stewing.
For this recipe we recommend using Pit Boss Classic Blend Hardwood Pellets. The blend of Mesquite, Hickory, and Pecan will give this stew a robust, spicy, and smoky flavor from these hardwoods.
Note:This recipe uses Pit Boss Pulled Pork Rub seasoning.
It is recommended to use a Pit Boss Cast Iron Dutch Oven to cook this recipe. It can easily withstand the high temperatures from the grill.
For additional smoke flavor, pre-smoke the stew meat and vegetables on smoke mode for 45 to 60 minutes.
