Kombucha Stewed Venison

Kombucha Stewed Venison

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.


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

Remaining Ingredients

1 plus pound of venison stew meat
1 onion diced
1 cup wine (red or white) or kombucha
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.

What is your favorite way to enjoy venison?


Shared at Tasty Traditions

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