Auntie Boots’ French Stew With Venison


My great Auntie Boots was hands down my favorite aunt. We had a special connection, her real name was Lois but everybody had called her Boots because when she was little she would walk around the fire station that her dad worked at in his fireman’s boots. Her original recipe calls for beef chuck, but I have made it with wild boar and venison, one of my favorite meats to use is beef cheeks. The cheeks are fatty and tough and require a slow low heat cooking method but it is very much worth your time. The last batch I made I used cubed venison and it was outstanding. As I have grown as a cook I have been able to find ways of altering some of my favorite recipes from my youth to include the wild game that I have. I really wish Auntie Boots were around today so that I could cook her stew for her.

Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.


Jamie Carlson French Stew Recipe 1-16 IMG_6017










Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.