Grenadian Spiced Venison Stew

Ingredients

This Grenadian adaptation of Moosehunters incorporates the unique flavors and spices of Grenadian cuisine. The original American dish is transformed into a Caribbean delight by using venison instead of moose and infusing it with Grenadian spices such as nutmeg, cinnamon, and allspice. The addition of local vegetables and a rich tomato base further enhances the flavors and textures, giving it an authentic Grenadian touch. We alse have the original recipe for Moosehunters, so you can check it out.

• 500g (1.1 lb) venison, cubed 500g (1.1 lb) venison, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, cubed 2 potatoes, cubed
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the venison cubes and brown them on all sides. Remove the venison from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the bell pepper, carrots, and potatoes to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the venison to the pot and pour in the tomato puree and beef broth. Stir well to combine.
5. 5.
   Sprinkle in the ground nutmeg, cinnamon, and allspice. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the venison is tender and the flavors have melded together.
7. 7.
   Serve the Grenadian Spiced Venison Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Venison — For the best results, marinate the venison in the spice mixture for at least 2 hours or overnight to enhance the flavors and tenderize the meat.

Tips & Tricks

• If you can't find venison, you can substitute it with beef or lamb for a similar stew experience.
• Adjust the spice levels according to your preference. Add more or less nutmeg, cinnamon, and allspice to suit your taste.
• Serve the stew with a side of fluffy rice or crusty bread to soak up the delicious flavors.

Serving advice

Grenadian Spiced Venison Stew is best served hot, straight from the pot. It pairs perfectly with a side of fluffy white rice or crusty bread to soak up the flavorful sauce. Garnish each serving with fresh parsley for a pop of color and added freshness.

Presentation advice

Present the Grenadian Spiced Venison Stew in deep bowls, allowing the vibrant colors of the vegetables and the rich tomato base to shine through. Sprinkle some fresh parsley on top for an appealing touch. Serve with a side of rice or bread to complete the presentation.