Dixon Deer Stew from The Walking Dead - The Official Cookbook and Survival Guide by Lauren Wilson

Dear Hunters,

Today I have something special for you, straight out of Lauren Wilson's new book: The Walking Dead - the Official Cookbook and Survival Guide. The deer you bagged may not be eight foot tall or weigh 12,000lbs, but you'll still need a good recipe to warm you up after a day in the woods, even if it wasn't thirty below. Dixon's Deer Stew may as well have strutted right out of your dreams, it's everything you didn't know you were waiting for.

If hunting isn't your thing, don't pass this recipe by, you can still try this stew out with one quick and easy subsititution. This is what I'll be doing since someone in my family had the audacity to get married on opening day of deer season this year. (Seriously, who plans a wedding for opening day of deer season? This is the second time someone in this branch of the family has done that. I'm starting to think we need to stage an intervention.) The wedding may have saved me from sitting in the woods all day with nothing but a bottle of dandelion wine to keep me warm, but it also means that deer meat is in short supply around here unless I hit up my baby brother. If you're in the same boat, no worries, you can easily substitute beef stew meat. Added bonus: You'll have a very delicious stew without having to freeze your buns off sitting in the woods waiting for Da Turdy Point Buck so you can cook yourself a meal.

If you didn't get any of the references I've made in today's post it's quite possible you weren't alive in 1992, so go watch the video I've linked to above and see what you missed out on by not being around in the early 90s . It's 5 minutes of your life you'll never get back, but how can you say no to a deer huntin rappin tale? 

I knew you couldn't, just like I know you can't resist trying this stew.

Recipe excerpted from The Walking Dead - The Official Cookbook and Survival Guide, © 2017 by Lauren Wilson. Photography   © 2017 by Yunhee Kim. Reproduced by permission of Insight Editions. All rights reserved. DISCLOSURE: A review copy of this book was provided by the publisher, as always all opinions are my own.

Recipe excerpted from The Walking Dead - The Official Cookbook and Survival Guide, © 2017 by Lauren Wilson. Photography © 2017 by Yunhee Kim. Reproduced by permission of Insight Editions. All rights reserved. DISCLOSURE: A review copy of this book was provided by the publisher, as always all opinions are my own.

We all know that Daryl Dixon is a natural tracker and hunter. He’d also be the first to tell you that a deer is far more than just tenderloin and chops. To make the most of the whole animal, you are going to have to use up those tougher cuts from the shoulder and rear. These cuts are perfect for stewing because of all the connective tissue that breaks down over long cooking and causes the meat to become fork-tender.

If you can’t get your hands on venison, you can substitute stewing beef—at least until you get your hunting skills up to snuff (see “Hunting Basics” on page 24) or make it to your local butcher. This recipe features simple vegetables the group could have grown in their prison garden: onions, carrots, potatoes, and peas. In nonapocalyptic settings, feel free to add more “exotic” ingredients like button mushrooms or parsnips.

Dixon's Deer Stew
 

YIELDS: 4 SERVINGS

 

PREP TIME: 10 MINUTES
COOK TIME: 2 HOURS

Ingredients
 


3 tablespoons olive or vegetable oil
3 pounds venison stew meat (from the front shoulder or rear end: chuck roast, top round, bottom round), cubed
Salt and pepper
2 sweet onions, diced
2 cloves garlic, minced
3 tablespoons flour
1 tablespoon tomato paste
1¼ cups red wine for deglazing, or water
4½ cups beef broth, divided
1 teaspoon dried thyme
1 bay leaf, if available
3 carrots, peeled and sliced into ½-inch rounds
2 large potatoes, diced
½ cup barley
½ cup peas, garden fresh or frozen
 

Directions
 

 

  • Preheat a large heavy pot (like a Dutch oven, if available) with 1 tablespoon of oil over medium-high heat.

  • Pat the meat dry and season generously with salt and pepper, to taste.

  • Cover the bottom of the pot with a single layer of meat—do not overcrowd it or it will not sear properly. Leave the meat undisturbed for 3 to 5 minutes, until it has nicely browned.

  • Repeat for all sides, remove from the pot, and set aside.

  • Repeat the process for the remaining meat, adding another tablespoon of oil if needed. You will see a brown mess at the bottom of the pan—this is a good sign. If it begins to burn, turn down the heat.

  • Turn the heat down to medium. Add another tablespoon of oil, if needed, along with the onions, and stir until softened, about 5 minutes.

  • Add the garlic and stir until fragrant.

  • Add the flour and cook, stirring constantly, for 2 minutes.

  • Add the tomato paste and stir constantly for another minute.

  • Turn the heat to high and add the red wine, working up all the browned bits at the bottom of the pot with your spoon.

  • Return the meat to the pot, and cover with 4 cups of broth. Add the thyme and bay leaf.

  • Bring to a boil, then turn the heat down, cover, and simmer for 1 hour.

  • Stir in the carrots and potatoes. Simmer covered for another 30 minutes.

  • Add the barley to the pot, along with ½ cup of broth. Simmer covered for another 30 minutes.

  • Check the doneness of both the meat and the barley. The stew is done when everything is tender. Stir in the peas, cover, and let sit for 5 minutes.

  • Taste and adjust the seasoning if necessary.
     

Disclosure

 


This book was sent to me for review by Insight Editions as always, all opinions are my own.

Recipe excerpted from The Walking Dead - The Official Cookbook and Survival Guide, © 2017 by Lauren Wilson. Photography © 2017 by Yunhee Kim. Reproduced by permission of Insight Editions. All rights reserved. 

Lemon Pound Cake

I like cake. It doesn't matter what flavor—chocolate, vanilla, strawberry, salted caramel—I enjoy them all, but I'm especially fond of lemon pound cake. This is largely due to its simplicity as it's one of those rare cakes that doesn't need to be drowned in frosting to make it delicious. A thick slice coupled with a cup of coffee (or better yet some vanilla bean ice cream) has the power to make even the worst day a little brighter.

The trouble is, I don't often find myself with enough time for baking.

The good news is that pound cake can be made in advance and the flavor only improves as the days go by. I've been known to make one of these cakes, enjoy a small piece, then save the rest for a rainy day (or for those last minute guests that tend to turn up at my table on a regular basis.)

If you want my advice, if life hands you lemons don't waste them on lemonade, make a pound cake instead. Cake makes everything better.

Lemon Pound Cake

Lemon Pound Cake


makes 1 loaf


1½ cups sugar
2 sticks salted butter, room temperature
2 tablespoons lemon zest
4 large eggs
¾ cup buttermilk
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Directions

  • Preheat oven to 350°F. Butter the insides of a loaf pan, line the bottom with parchment paper and set it aside.
  • In a mixing bowl cream together sugar and room temperature butter. Add lemon zest, eggs, buttermilk, and lemon juice then continue to mix until well incorporated. 
  • In a separate bowl combine flour, baking powder, and salt. Add the dry mixture to the wet ingredients and mix until smooth.
  • Transfer the batter to the greased loaf pan and bake for 65 - 75 minutes, or until a toothpick inserted into the center of the cake comes away clean.
  • Allow the cake to cool in the pan for at least 10 minutes before removing to a cooling rack. Cool in the pan for 10 minutes before removing to a cake platter or plate.

Notes


 

Loaf pans come in several different sizes, for this recipe you'll need a 1.5lb loaf pan like this one from Nordic Ware.

This cake is tasty when paired with ice cream (I'm partial to lemon and lavender or vanilla bean) but it's also quite good eaten on its own or topped with sliced strawberries and fresh whipped cream.
 

Disclosure
 


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.