Wild and Rustic Muntjac Deer Stew: A Hearty Meal with Rosemary and Thyme

Recipe:

Serves 2-4

Muntjac deer is a lean and flavourful meat that can be enjoyed by those following a grain-free paleo diet. Here’s a recipe using diced shoulder:

Ingredients:

• 450g diced muntjac deer shoulder
• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 cup bone broth or beef broth
• 1/2 cup red wine (optional)
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 tablespoon arrowroot powder
• 2 tablespoons chopped fresh parsley, for garnish

Muntjac Deer Stew Cooking Instructions

1. Heat the coconut oil in a large skillet or Dutch oven over medium-high heat.
2. Add the diced muntjac deer shoulder and cook until browned on all sides, about 5 minutes.
3. Remove the meat from the skillet and set it aside.
4. Add the onion, garlic, rosemary, and thyme to the skillet and sauté for 2-3 minutes, until the onion is translucent.
5. Add the sea salt, black pepper, bone broth or beef broth, and red wine (if using). Stir to combine.
6. Return the muntjac deer shoulder to the skillet and add the chopped carrots and celery.
7. Cover and simmer over low heat for 1-1/2 to 2 hours, or until the meat is tender.
8. In a small bowl, whisk together the arrowroot powder and 2 tablespoons of water.
9. Add the arrowroot mixture to the skillet and stir until the sauce thickens.
10. Serve the muntjac deer shoulder hot, garnished with chopped fresh parsley.

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