Kombucha Stewed Venison

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Each fall we attempt to fill our freezer with venison and antelope. If we are successful I take it as a challenge to get creative with our wild game dishes. While my absolute favorite way to enjoy game is chicken fry I certainly don’t want to make it too often.

This Kombucha Stewed Venison is quite tasty and very simple. The kombucha is used to tenderize the meat (as a marinade) and also imparts a great flavor. Keep in mind that when cooking kombucha you will lose the nutritional components that you would get if consuming it raw.

This recipe is a great one for using up those tougher cuts of meat (stew meat) thanks to the marinade and the slow cooking. It ends up being a bit of a stew so we serve it over a base such as mashed potatoes or rice.

Marinade
1 cup kombucha
1 clove minced garlic
1 tablespoon olive oil
salt
pepper
dash of cayenne

Remaining Ingredients

1 plus pound of venison stew meat
1 onion diced
1 cup wine (red or white) or kombucha
marinade
1 cup broth (use any kind you have on hand, except maybe fish)
Sea salt and pepper to taste
1 cup cream

Cut meat into bite sized pieces. Put in marinade for 2-12 hours (keep in refrigerator). Drain marinade and brown meat along with onion. Remove meat and onion from skillet. Add wine and marinade; bring to boil and skim. Boil for 5 minutes. Add broth and meat mixture bring to boil then turn down to simmer for one to one and a half hours. Season to taste with salt and pepper. Add one cup of cream and heat through.

Serve over potatoes, rice, millet or something similar.