How about that crazy cold snap we had throughout the U.S. last week? Brrr. I like the cold, but sheesh. That was a little much. However, the freezing temperatures put me in the mood to make some nice warm stew! What is better on a chilly night than the smell of stew simmering on the stove? Nothing, that’s what. I found a recipe for a lamb and fig stew on Eating Well, and thought it would adapt well to venison. This venison, fig and olive stew is really more of a chili, but how can that possibly be a bad thing? Especially since I’d wanted to make chili, but couldn’t find chili powder anywhere. Really. I’ve never heard of stores running out of it, but this was no ordinary week.
Now some of you may be a little skeptical about the figs and olives in this stew. Trust me. You’ll like it. How do I know? Because Rick, who refused to eat either, loved this stew. There is something about the sweetness of the figs and the saltiness of the olives that blends perfectly with venison. It is magical. There are very few ingredients in the stew (well, few for a stew), but each one maximizes the flavors of the others. It’s a great relationship. We ate this over the course of a few days, and it just got better every day.
I suggest serving it with a nice, crusty country bread. I made a whole wheat loaf that we slathered with butter. I’m smiling merely at the memory!
This stew is super easy to make, so give it a try. You will be happy you did.
: sweet and salty, these flavors blend beautifully
The original recipe calls for lamb, so that would be a nice substitution if you don’t have any ground venison.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet tags: High protein
Number of servings (yield): 4
Culinary tradition: Middle Eastern
Copyright © Susan Rose.