Axis Venison Stew Recipe?!


Question: I have about 2lbs of trimmed, cubed axis venison thawing out for stew. Anyone know a good stew recipe?


Answers: I have about 2lbs of trimmed, cubed axis venison thawing out for stew. Anyone know a good stew recipe?

INGREDIENTS
2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water

DIRECTIONS
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.

this is like a venison chilli its great too....

INGREDIENTS
6 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon ground white pepper
4 teaspoons salt, divided
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups chicken broth
1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
6 cloves garlic, crushed
2 teaspoons chili powder, divided
2 teaspoons cayenne pepper, divided
1 tablespoon ground cumin
1 tablespoon dried cilantro
1 teaspoon ground coriander seed
1 teaspoon dried oregano
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can great Northern beans, rinsed and drained
1 pound ground venison
1 pound sliced bacon, diced
1 red onion, chopped
6 cloves garlic, minced

DIRECTIONS
Melt the butter in a large pot over medium-low heat. Stir in flour until smooth. Cook and stir until the flour turns dark, about 15 to 20 minutes. Stir in the white pepper, 1 teaspoon of salt, brown sugar, cinnamon and nutmeg until smooth.
Gradually whisk in the chicken broth so that no lumps form. Add the green chilies with their liquid, and the crushed garlic cloves. Season with 1 teaspoon of chili powder, 1 teaspoon of cayenne, cumin, cilantro, coriander and oregano. Stir in the corn and beans, and bring to a simmer.
Place the bacon in a large skillet over medium-high heat. Cook, turning occasionally until browned. Add the onion and minced garlic; cook and stir for a few minutes. Add the venison, and season with remaining 3 teaspoons of salt, 1 teaspoon of chili powder and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to your desired texture, until evenly browned.
Transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.

Seared Axis Deer Chops With Crema Grits Recipe

Ingredients:
***Chops***
4 venison chops -- preferably from axis deer, about 1 inch thick
Kosher salt and freshly ground black pepper
2 tablespoons juniper berries -- coarsely chopped
4 teaspoons chopped fresh rosemary leaves
2 medium shallots -- coarsely chopped
1 teaspoon grapeseed oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon grapeseed oil, divided
1/2 cup dry riesling or other white wine
***Grits***
4 cups water
1 cup good quality stone-ground grits
Salt and freshly ground black pepper
2 bay leaves -- preferably fresh
1/4 cup mexican crema -- sour cream or creme fraiche
4 sprigs fresh rosemary -- for garnish
Whole juniper berries -- for garnish


Directions:

For the chops: Generously season chops with salt and pepper to taste.

In bowl of a small food processor, combine juniper berries, rosemary, shallots and 1 teaspoon grapeseed oil. Process to make a thick paste. (Alternatively, mixture may be pureed using a mortar and pestle.) Spread paste evenly over chops. Set aside for 1 hour, or refrigerate up to 8 hours, bringing to room temperature before cooking.

For the grits: About 1 hour before cooking chops, place water in a medium saucepan. Bring to a boil, and whisk in grits in a slow, steady stream. Using a wooden spoon, stir in 1/2 teaspoon salt and bay leaves. Partly cover pan, and reduce heat to low. Simmer, stirring occasionally, until grits are thick and begin to pull away from sides of pan, about 45 minutes. Discard bay leaves. Stir in crema, and season with salt and pepper to taste.

Place a large, well-seasoned skillet over medium-high heat until hot but not smoking. Add remaining grapeseed oil and swirl to coat. Add chops to skillet and sear until browned underneath, about 4 minutes, then turn and brown for another 3 minutes. Transfer to warm plate and cover with foil. Stir wine into skillet, adding any juices that have drained from the chops. Simmer until liquid has reduced to 1/4 cup.

To serve, place a generous spoonful of grits on each plate. Top with chop and drizzle with a few spoonfuls of reduced wine. Garnish with a sprig of rosemary and a few whole juniper berries.





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