Beefvenison Stew Ll Bean Cookbook Recipes

Steps:

• In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside. , In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. , Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.

Steps:

• Pat the venison dry with paper towels. Combine the flour, salt and pepper in a ziplock bag add the venison chunks, and shake to coat the meat evenly. In a large skillet over medium-high heat, heat the oil, then brown the meat in batches; transfer to the slow cooker. Add the onions to the skillet and cook, stirring, just to brown slightly on the edges, about 3 minutes; transfer to the cooker. Add the wine to the skillet, bring to a boil, and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes. Pour into the cooker. Add the potatoes, carrots, parsnips, celery, orange, juniper berries, garlic, cherries, broth, and brandy to the cooker; stir to distribute evenly. 2. Cover and cook on LOW until the venison is tender enough to cut with a fork, 8 to 9 hours. Stir in the vinegar, season with salt and pepper, and serve hot.

Steps:

• In a hot oven (450-500F) roast all the bones for 15-20 minutes until sizzling and nicely browned. Place the browned bones and the fresh piece of shin in your largest stock pot and cover by at least half an inch with cold water or beef broth. Bring to boiling point, but never allow more than the most tremulous simmer. Patches of dirty grey-brown bubbles (scum!) will appear on the surface. Skim these off with a spoon. When the only scum appearing is a clean white colour, you can stop skimming. Now add the vegetables, washed and cut up into chunky pieces, and the herbs. Bring back to your slow, tremulous simmer, and cook for 4-5 hours minimum, ideally 6 or 7. (Remove the shin after 3 hours if you want to eat it - delicious cold and dressed with a mustardy vinaigrette). Strain the stock into a clean pan or large basin. Discard the vegetables and bones (feed both to the dog if you like). Leave the stock in a fridge or cool place, ideally overnight, so the stock turns to jelly and the fat sets hard on the top. Carefully remove all the fat and discard. Warm up the stock over a gentle heat, so it liquifies completely, then strain it carefully through muslin or a cotton cloth. Transfer to a clean heavy-based pan of at least 4 litres capacity, add the wine, and boil hard to reduce. As it becomes darker and more concentrated, taste regularly. It will taste like it needs salt but don't be tempted to add it yet as it will get much too salty as it reduces. Stop when you have a rich, concentrated beefy sauce that is lightly syrupy but not too sticky. Only at this point should you season, to taste, with salt. You can keep this sauce, chilled as a jelly, in the fridge for up to a week. To serve it with the beef, gently warm it until not quite boiling, and 'refresh' with a few drops of new wine, before serving. You can also add the deglazed pan juices from the roasting tray, but make sure they are not too salty, and not too fatty, or they will spoil all your hard work.

Steps:

• Shake meat cubes in bag with flour, 1 tbsp. paprika, salt, pepper. In Dutch oven melt 2 tbsp. butter and brown the coated venison - do in stages - (if you put too many at a time they will steam and not brown). Remove cubes to warm dish and in same Dutch oven melt 2 more tbsp. butter and saute veggies and garlic. add 2 tbsp. paprika, marjoram, tomatoes and wine. Cover, cook on med. heat for 20 min. Add browned venison cubes and simmer over low heat for 1 1/2 - 2 hours or until meat is tender. Just before serving stir in sour cream.