Hunter's Porridge

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Deer hunting season is a big deal in my neck of the woods. As a child it is a right of passage to score your first buck. Many families still go hunting to have enough meat to get through the winter. “Regular Firearm: Nov. 15-30, 2018.” (Michigan.gov).

As the snow approaches the Upper Peninsula can become very cut off from the world. Produce, meat and many other foods must travel a long way. Now our providers must travel through 10 feet of snow. This time a year tends to have a lack of diversity. We must work with what we have locally.

One great way us northerners get through cold evenings is warming ourselves with hot stews/porridge. These rich, hardy brews sooth our bodies and souls. Bearing these thoughts, I figured I would start the season with a root vegetable and venison porridge.

I cook stew/porridge/soups with a starting vegetable base called, mirepoix. This is a French word for: “a mixture of sautéed chopped vegetables used in various sauces.” (Dictionary.com). These ingredients are usually found in most Midwest homes. We have a cool, moist climate that grows some of the countries best root vegetables. .


Ground Venison Porridge
Serving: 10-12

 Ingredients
Venison, ground                             3 lbs
Mirepoix (carrot, onion, celery)    3 cups all together
Potatoes                                         6 medium/large
Red Meat Stock (Beef)
Italian seasoning                            3 Tbsp
Salt & Pepper                                 To taste
Brown Gravy                                 As Needed
     (Recipe to Follow)

  1. Brown meat with a little olive oil
  2. Add vegetables and potatoes, allow to sweat and release aromatics
  3. Toss in Italian seasoning, salt & pepper
  4. Pour in stock, bring to a boil
  5. Set oven at 250 F. Place pot into oven and allow to braise for 6-8 hours.
  6. Remove from oven, make gravy(recipe to follow) out of liquid or add brown gravy to thicken.
  7. Bring back to a simmer, cook 1 more hour.
  8. Serve hot, or allow to cool completely for make ahead.
  9. Store airtight container for up to 1 week.


Every minute the flavors meld together in the pot. The longer the better, be aware that your vegetable will break down, avoid stirring. When all is said and done you will have yourself an impeccable warm dish for you and the family.

I established a simple base flavor profile. Adding the venison added a rich game taste. Italian spices and potatoes level it out with smooth balance and layered herb depth

What is your favorite cold weather stew/soup/porridge?

Gravy Recipe
Sauce/liquid from stew About     3 cups
Butter                                           2 Tbsp
Flour                                            2 Tbsp
  1. Melt butter in pan
  2. Add flour until blended
  3. Slowly add liquid and bring to a boil. 
  4. Allow to thicken. Serve or add to recipe
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