This is a lighter stew I prepare during summer, when corn and tomatoes are in season and at the peak of flavor. Fire up the grill, sear the meat and vegetables, and simmer in a savory stock.
Because this is quicker than a normal version of a stew, use better cuts of venison.
To remove seeds from tomatoes, cut widthwise in half, and place your fingers into the open halves, removing the seeds.
Grilled Venison, Tomato, Pepper and Corn Stew
- 2 pounds venison sirloin, top round or "better" cuts, trimmed of fat and sinew
- salt and pepper
- 3 ears fresh sweet corn, shucked
- 3 red bell peppers, quartered and seeded
- 1 large sweet yellow onion, sliced into thick slices
- ¼ cupe olive oil
- 2 tablespoons red wine vinegar
- 4 large tomatoes, halved and seeded
- 1½ quarts chicken broth
- 2 cloves garlic, minced
- ½ teaspoon dried oregano leaves
- 2 tablespoons fresh parsley leaves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Place venison between plastic wrap or in a zipper-lock bag, and pound lightly until very thin. Season with salt and pepper, and place in a large bowl. Place corn, peppers and onion in the bowl. Drizzle olive oil and red wine vinegar, and toss to coat all. While tossing, season with additional salt and pepper.
- Place venison, corn, peppers, onion and tomatoes on a white-hot grill and grill on all sides of each. Remove venison when just cooked, and allow to cool before slicing into 1-inch thick strips.
- Remove corn kernels from cob, dice peppers, tomatoes and onions, and place in a stock pot. Add chicken broth, garlic and oregano. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 10 minutes. Add venison and parsley, and heat for 1 minute. Season to taste with salt and pepper.