Boozy Venison and Pumpkin Stew | MeatEater Cook

Ingredients

• 2 1/2 -3 lbs. venison stew meat
• 1 tbsp. cooking oil
• 3 tbsp. butter
• 1 large sweet onion, diced
• 4 parsnips (or carrots), roughly chopped
• 1/4 cup bourbon or whiskey
• 6 cups venison or beef stock
• 2 tbsp. maple syrup
• 1 1/2 cups pumpkin purée*
• 1 cinnamon stick
• 1/8 tsp. allspice
• 3-4 sprigs of fresh thyme
• Kosher salt and fresh-cracked pepper to taste
• Buttery polenta or bread for serving