Savor the Season

Just in time for hunting season: a venison stew recipe and a hearty side dish to offer comfort during cold, winter months.

By Scott Jones | Photos By Jason Wallis

Apple-Walnut Bread Pudding With Brown Sugar Sauce

Apple-Walnut Bread Pudding With Brown Sugar Sauce

Web Exclusive: Apple-Walnut Bread Pudding With Brown Sugar Sauce

1 cup chopped walnuts
4 cups milk
3 large eggs, lightly beaten
2 cups sugar
1 1/2 Tbsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 (16-oz.) loaf French bread, cut into 1-inch cubes
2 Granny Smith apples, peeled, cored and chopped
Brown Sugar Sauce

Preheat oven to 350˚ F. Bake walnuts in a single layer in a shallow pan 6 to 7 minutes or until toasted and fragrant, stirring halfway through; set aside. Reduce oven to 325˚ F.

Whisk together milk, eggs, sugar, vanilla extract, cinnamon and nutmeg in a large bowl until well blended. Add bread, apple and previously cooked walnuts, stirring to coat thoroughly; let stand 10 minutes.

Pour bread mixture into a lightly greased 13- x 9-inch baking dish.

Bake at 325˚ F for 1 hour to 1 hour and 10 minutes or until firm. Remove from oven, and let stand 5 minutes. Serve with Brown Sugar Sauce.
Prep: 15 min. Cook 7 min. Bake: 1 hr. 10 min. Yield 8 to 10 servings

Web Exclusive: Brown Sugar Sauce

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup half-and-half
1/2 cup raisins
1/2 tsp. vanilla extract

Bring sugar, brown sugar, butter, half-and-half and raisins to a boil in a heavy saucepan over medium heat, stirring until sugars dissolve. Reduce heat and simmer 5 minutes. Cool 5 minutes; stir in vanilla extract.

Prep: 10 min. Cook: 5 min. Yield: about 1 1/2 cups

Venison Stew

Venison Stew

Venison Stew

This hearty stew is terrific served over egg noodles or rice.

3 lb. boneless venison roast (or boneless beef roast),
cut into 1-inch cubes
1/4 cup, plus 1 Tbsp. all-purpose flour
1 Tbsp. paprika
2 tsp. salt
1 tsp. pepper
2 Tbsp. vegetable oil
1 chopped onion
3 minced garlic cloves
3 Tbsp. tomato paste
1 cup red wine (or beef broth)
2 (14 1/2-oz.) containers beef broth
2 tsp. dried Italian seasoning
3 peeled, chopped carrots
1 (8-oz.) package fresh, quartered mushrooms

Pat venison cubes with paper towels to absorb excess moisture; place in a large bowl. Combine 1/4 cup flour, paprika, salt and pepper in a large bowl; sprinkle over venison, and toss well with hands to coat.

Cook venison in batches in hot vegetable oil in a Dutch oven over medium-high heat 4 to 6 minutes or until browned on all sides. Remove venison.

Add onion and garlic, and cook 5 minutes or until onion is soft. Add tomato paste and cook, stirring constantly, 3 minutes. Add red wine, stirring to loosen particles from bottom of Dutch oven; return venison to Dutch oven. Reserve 1/2 cup broth; add remaining broth and Italian seasoning. Bring to a boil. Cover, reduce heat to low and cook, stirring occasionally, 1 hour.

Add carrots and mushrooms. Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until venison is tender.

Heat reserved 1/2 cup broth in a microwave-safe bowl on HIGH for 45 seconds. Whisk remaining 1 Tbsp. flour into hot broth until smooth. Whisk broth mixture into stew until smooth. Cook, stirring often, 20 minutes or until thickened.

Prep: 30 min. cook: 2 hr., 50 min. Yield: 8 servings

Garlic Mashed Potatoes and Turnips

Garlic Mashed Potatoes and Turnips

Garlic Mashed Potatoes and Turnips

3 Tbsp. butter, divided
3 minced garlic cloves
1 1/2 pounds turnips, peeled and cut into 1-inch pieces
1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
1/4 cup milk
1/4 cup sour cream
1/2 tsp. salt
1/2 tsp. pepper

Melt 1 Tbsp. butter in a saucepan over medium-low heat; add garlic and cook, stirring constantly, 5 minutes or until tender. Remove from saucepan, and set aside. Meanwhile, place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes. Add potatoes, simmer 15 more minutes or until potatoes and turnips are tender, and drain. Return to saucepan.

Combine milk and remaining 2 Tbsp. butter in a microwave-safe bowl; heat on HIGH for 30 seconds or until butter is melted. Add previously cooked garlic, milk mixture, sour cream, salt, and pepper to turnip and potato mixture; beat at medium speed with an electric mixer to desired consistency. Prep: 20 min.

Cook: 40 min. Yield: 8 servings