Rosé
True rosé wines are dry, crisp and delicious. They combine the crisp, refreshing characteristics of a white wine with hints of red wine flavor. Don’t be scared to drink pink!
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LGCM / Recipes / One Dish Recipes / Simple Venison Succotash
Today, we’re going to enjoy a harvest-season favorite: a simple venison succotash! This meal only needs one dish to make, simplifying clean up, and just needs a few straightforward steps to create.
This traditional Native American dish uses ingredients indigenous to America to create a hearty and flavorful stew that is enjoyable anytime you need a hearty and filling meal. Our simple Venison Succotash recipe is an excellent way to enjoy lean, flavorful venison meat with lots of healthy vegetables.
A venison succotash recipe may not be familiar to many people, so we’re going to answer a few questions you may have about the dish, and then get into the ingredients and directions. If you’re ready to get cooking, just scroll past the questions and get cooking!
You’ve maybe heard the word and thought it was just a made-up cartoon phrase, but succotash is a real-life Native American dish. The word originates from the Narragansett word “msickquatash,” meaning “boiled corn kernels,” one of the staples of Eastern Native American diets.
This dish traditionally combines corn and beans—two of the “Three Sisters” crops vital to Native American agriculture, the third being squash. These ingredients symbolize a harmonious planting method where each plant supports the others’ growth, both literally and nutritionally. They also taste delicious together!
We are using venison for this dish to honor the Native American heritage of this recipe, as venison was a staple protein source before other meats were introduced to the Americas. Incorporating venison into this succotash adds a rich, gamey flavor, stays true to the traditional diets and eating patterns of indigenous peoples.
If you do not like venison, you can certainly substitute beef, bison, or lamb stew meat to this dish. We sell farm-raised USDA inspected venison meat at Lake Geneva Country Meats, or you can use venison that you have harvested yourself.
There are a few ways you can serve your venison succotash, all similar to how you would serve any other stew:
Yes, of course, succotash is an incredibly customizable recipe that you can alter as you like. Here are three simple ways you can make this venison succotash your own (other than meat source, as we described above):
We hope you enjoy this simple venison succotash recipe at home and incorporate this nutritious and flavorful meal into your dinner rotation. If you make this, leave us a comment with how you enjoyed it, and if you made any changes to the recipe. We love hearing from you!
In a large skillet or Dutch oven, heat 1 tablespoon of oil (or rendered animal fat if you prefer), to medium-high heat. Once the oil is hot, add the venison stew meat, season generously with salt & pepper, and cook until the meat is browned on all sides, about 5 – 7 minutes. Remove the venison from the skillet and set aside.
Add the remaining tablespoon of oil to the same skillet, and reduce the heat to medium. Add the diced onion, and sauté the onion for about 4 minutes, then add the garlic, and cook for an additional minute, or until the garlic is fragrant.
Stir in the corn, lima beans, and butternut squash and cook for about 6 minutes, stirring occasionally, until the vegetables begin to soften.
Once the vegetables have started to soften, return the venison to the skillet, and add the fresh thyme and sage. Stir to combine, reduce the heat to low, cover the skillet, and let simmer for 10 – 15 minutes until the venison is cooked through and the vegetables are tender.
Remove from the heat, season to your taste with salt and pepper, and serve over wild rice, with corn bread, or over mashed sweet potatoes as described above. Garnish with fresh herbs for extra color and pop if you like. Enjoy!
True rosé wines are dry, crisp and delicious. They combine the crisp, refreshing characteristics of a white wine with hints of red wine flavor. Don’t be scared to drink pink!
Grenache (or Garnacha) is grown around the Mediterranean and makes light bodied red wines that have plenty of red fruit along with spice notes. These are easy drinking, affordable wines.