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This mustardy venison and wild mushroom stew is hearty and rich, perfect for a cold day after a successful hunt. While you’ll often see this flavor combo with beef, it works even better with venison. The trick that sets it apart? The mushrooms are roasted separately and added at the end, giving them a toasted, earthy flavor and a firm texture—they won’t turn rubbery or mushy after a long simmer.
For a serious umami boost, I like to use a mushroom rub from my cookbook Wild + Whole, but you can easily make your own by grinding dried shiitake or porcini into a coarse powder. It’s an easy way to crank up the flavor and make this stew unforgettable.
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26 Comments
The technique of roasting mushrooms separately and adding them at the end is genius, it’s a game-changer for achieving that perfect texture and flavor in the mustardy venison and wild mushroom stew.
The idea of using a mushroom rub to enhance the flavor of the stew is genius, it’s a simple yet effective way to take the dish to the next level.
The description of the stew as hearty and rich is spot on, it’s perfect for a cold day after a hunt, and the addition of roasted mushrooms takes it to a whole new level.
I’m intrigued by the idea of using a mushroom rub to give the stew an umami boost, can you elaborate on how to make your own rub using dried shiitake or porcini?
The technique of roasting mushrooms separately is a great way to preserve their texture and flavor, it’s a trick that can be applied to many other recipes beyond this stew.
I’m curious about the amount of mustard used in the recipe, is it a subtle flavor or does it overpower the other ingredients?
The mustard adds a nice depth to the dish without overpowering the other ingredients, it’s a well-balanced flavor.
The fact that the mushrooms are roasted separately and added at the end is a great way to control the texture and flavor of the dish, it’s a clever technique.
I’m curious about the cookbook Wild + Whole, what other recipes can be found in it, are they all focused on wild game and foraging?
Yes, the cookbook has a variety of recipes focused on wild game and foraging, it’s a great resource for hunters and outdoor enthusiasts.
The use of mustard in the recipe is a great idea, it adds a nice tanginess to the dish, and the combination with the wild mushrooms is a perfect match.
I’ve tried similar recipes with beef, but I’m excited to experiment with venison, the combination of flavors sounds incredible, especially with the toasted, earthy flavor from the roasted mushrooms.
I’m excited to try this recipe, the combination of flavors and textures sounds amazing, and the fact that it’s perfect for a cold day after a hunt makes it even more appealing.
I love the simplicity and heartiness of this recipe, it’s perfect for a cold day after a hunt, and the flavors are rich and satisfying.
I’m skeptical about the idea of grinding dried shiitake or porcini into a coarse powder, has anyone tried this method and seen a noticeable difference in the flavor?
Yes, I’ve tried it and it makes a huge difference, the flavor is much deeper and richer.
I’ve been looking for new ways to cook venison, and this recipe sounds amazing, the combination of mustard and wild mushrooms is a great twist on traditional venison dishes.
What type of mushrooms would you recommend for this recipe, are there any specific varieties that pair better with the venison and mustard flavors?
I’ve tried similar recipes with other types of game meat, but the combination of venison and wild mushrooms is a unique and exciting twist.
I’m skeptical about the claim that the mushrooms won’t turn rubbery or mushy after a long simmer, has anyone actually tested this and seen the results?
Yes, I’ve tried it and the mushrooms retain their texture and flavor even after a long simmer.
I’ve been searching for a recipe that showcases the unique flavor of venison, and this mustardy venison and wild mushroom stew sounds like it fits the bill.
I love the simplicity of this recipe, it’s easy to follow and the ingredients are readily available, the roasted mushrooms add a nice touch of elegance to the dish.
The idea of adding a mushroom rub for an umami boost is interesting, but I’m not sure if it’s necessary, has anyone tried the recipe without it and still achieved great results?
The use of wild mushrooms in the recipe adds a nice element of foraging and wild game to the dish, it’s a great way to connect with nature and the outdoors.
I’ve had issues with venison becoming tough and chewy in stews, but the technique of roasting the mushrooms separately and adding them at the end might help to avoid that problem.