Venison Ham White Bean Stew

I love to brine game meat. Using the injection needle from your deep frying turkey outfit you can do all kinds of things such as injecting pheasant breast with apple juice or apple cider. I’ve even injected a venison leg with coca cola. It’s fairly simple and the flavors are outstanding. The addition of a brine or moisture such as oil will keep the meat flavorful, tender, and moist.  

This recipe is more than a two-day event but the time and effort is definitely worth all your efforts. Do not keep used brines, they are a one-time use preparation. Always brine in the refrigerator. If you don’ t have an injection needle for large cuts of meat, either cut the meat smaller if suits the recipe (such as this one) or leave the meat submerged in the brine for much longer time.

Recipe by Chef Albert Wutsch

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

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For The Brine:

Ingredients:

• 1qt Water
• 1/4C Morton Tender Quick
• 1T Sugar
• 1/2tsp Granulated Garlic
• 1/2tsp Onion Powder
• 1tsp Pickling Spice
• 1/4tsp Liquid Smoke

Method:

• Boil water, add salt and spices
• Cool and strain
• For larger whole muscles or shanks with the bone in -Inject meat with 10 to 20% of Green Weight
• Submerge in brine
• Let cure in refrigerator for 24 to 48 hours

Venison:

Ingredients:

• Use 2 lbs of venison knuckle or 5 lbs of bone in shanks
• 2 qts Chicken Broth
• 1 pt diced onion

Method:

• Remove meat from brine, rinse
• Cook venison in broth for 1-2 hours until meat is fork tender
• Remove meat, chop small dice, reserve

Beans and Vegetables

Ingredients:

• 2T Butter or bacon fat
• 1 pt Diced onion
• 2c Diced Celery
• 1c Diced Carrot
• 2pt Diced Peeled potato
• 2 Cans Canneli beans
• 1 Can diced tomoatoes
• 2 Bay leaf
• Pinch of Thyme
• 1/2tsp Garlic Powder
• 1/2 tsp Black Pepper
• 2 lbs of cured, cooked, chopped venison

Method:

• Sweat vegetable in bacon fat or butter
• Add beans, spices and meat
• Cook for one hour, serve smoking hot with toast or cornbread

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