Venison Stew?!
~Thank you very much
Answers: Anyone got a good recipe for some venison stew? One that you've actually tried and not just some recipe off the internet.
~Thank you very much
cube the venison and place in bowl...season with S&P and dust with flour to coat....brown on all sides in oil over medium heat ...add ,1 sliced onion...1 bay leaf.and enough water to cover...turn up heat to high and bring to biol....reduce heat and let simmer 3 hours....add potatoes quartered.carrots sliced 1/2 inch thick and celery sliced 1/2 inch think add more water to cover veggies if need be......cook another 45 mins.....
Brown the meat with chopped onions and some carrots in a pan.
After that add water, potatoes, tomatoes or whatever else you have that is good in a stew.
It is also good to make chili out of it.
To be honest I just follow an old rule that if you put good things in the pot then good things come out of the pot.
ew.
Cube the venison, shake in seasoned flour. Brown in bacon grease. DO NOT DRAIN. There won't be enough grease left to drain anyway. Add 1 can diced tomatoes, 1 can water, 2 peeled cubed potatoes, 1/2 diced onion 2 stalks chopped celery, 2 peeled chopped carrots, 1 Bay leaf, and whatever else you think sounds good. Simmer for about 1 hour.
I make this about 4 times a winter. We all love it. The bacon grease just adds a little something extra. I save bacon grease in a seperate jar in the fridge whenever I have some extra. It keeps well if kept cold.
on Med to high heat-Melt 1/4 cup of butter in a sauce pan, then throw in 3lb.'s of cubed venison meat ( you want to sear it on all sides, so you should hear a little sizzle when you drop the meat in)
Add 3 large chopped onions and saute with the venison for a few min.'s (turn down your heat or keep an eye on it)
Stir in 3 table spoons of All purpose flour (let it cook for about 3 min.'s- stirring it, you don't want it to burn)
Add 1 table spoon of tomato paste, 2 garlic cloves (peeled & crushed), 1 cup of dry white wine,
season to taste... salt & pepper and basically use whatever you like,but I use:
Barquet garni which is
1 bay leaf
3 sprigs thyme
4 large sprigs parsley (including stalks)
10 cm (4 inch) piece celery stalked with leaves
Bay leaf, thyme, parsley and celery . Tie securely with fine string, leaving a length of string attached so when you drop it into your pot you can retrieve it easily.
At this point stir in enough chicken stock to cover the venison..
It should take about 1 1/4 cup but it depends on what size your pot is...you are just trying to braise your meat to make it nice & tender so add enough like I said to cover the meat
Let it cook for about 25-35 min and then serve...goes over verry well at my resturant
this is my favorite recipe for venison stew:
soak cubed venison in cold salted water overnight. Drain and dry with paper towels. Place 1 cup flour and 1/2 tsp fresh ground pepper in a plastic baggie, add venison a few at a time and shake well to coat. Place 1 tablespoon butter in a pot, put heat to medium, brown venison a few at a time and remove to a bowl, cover with foil and place in the oven on low to keep warm. Add 2 tablespoons more butter, then add 1 onion, chopped; 3 ribs of celery, sliced; and 3 carrots, sliced. Allow to saute for a few minutes and then sprinkle in 3 tablespoons flour. Stir well and allow to brown lightly , scraping up brown bits on bottom of pan. Add 2 quarts of water or stock, and add 5 potatoes, cubed, and return venison to pot. You can also add in 1 small can tomato paste or 1 can undrained diced tomatoes, your choice. Bring to simmer, cover and allow to simmer for an hour, adding water if needed. If it doesn't become as thick as you'd like, make a slurry of 2 tbsp. water and 2tbsp. cornstarch and stir into stew and bring to boil, it should thicken quickly, so watch it carefully.