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Venison Stew with Allagash Curieux

Recipe by Jeff Harris

Yields 6 servings


  • Venison hindquarter, (cut into 1" cubes) 1 ½ lbs
  • Poblano pepper, 1
  • Canola oil, 3 tablespoons
  • Onion, (medium diced) 4 ounces
  • Garlic, (minced) 2 tablespoons
  • Allagash Curieux, 1 pint
  • Brown veal stock, ¾ quart
  • Carrots, (medium diced) 2 ounces
  • Red bell peppers, (small diced) 2 ounces
  • Idaho potatoes, (medium diced) 3 ounces
  • Cremini mushrooms, 2 ounces
  • Salt and pepper, to taste
  • Cumin, 1 teaspoon
  • Fresh thyme, (finely chopped), 1 tablespoon
  • Parsley, (minced) for garnish


  1. Roast poblano pepper. Peel and seed. Cut into small dice.
  2. Season the venison with salt and pepper.
  3. In a large dutch oven or a rondeau, sear the venison on all sides in the canola oil. Once the venison is well browned, remove and reserve.
  4. Add the onion to the same pot and sauté until lightly browned. Add garlic and sauté briefly
  5. Deglaze with 1 cup of the Allagash Curieux. Reduce by about half.
  6. Add the rest of the Allagash, brown veal stock, and the remaining vegetables. Also add the cumin and the thyme.
  7. Bring to a boil. Reduce to a simmer and cook for about 1 hour.
  8. Adjust seasoning with salt and pepper. Garnish with parsley.

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