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  • Denise Beaulieu

VENISON STEW with Chaga Herb Butter

Updated: Dec 13, 2019

Sometimes simple is best. The best thing about canned venison is that its already cooked and tastes like you have been slaving over a hot stove all day. So yummy on these cooler nights.


1 mason jar of canned venison

1 cup of diced potatoes

1 cup of baby carrots

1 tbsp of corn starch

1 tsp of salt

1 tsp of pepper

1 tbsp of chaga herbed butter (see last weeks recipe)


In a larger pot on medium-high heat, add the canned venison (including the liquid), the potatoes, carrots, corn starch and salt and pepper. You may need to add another cup of water to cover the potatoes and carrots. Bring to boil and simmer for about 1/2 an hour, or until the potatoes and carrots are cooked through. Turn off the heat and add the Chaga Herb Butter.

Add homemade biscuits brushed with Chaga Herb butter and you have a meal fit for a king. Like this recipe? View more of our Chaga mushroom recipes.

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