VENISON STEW
I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
VENISON STEW I
A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews
Yield 7
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 44.6 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 6.5 g, Protein 34.8 g, SaturatedFat 1.8 g, Sodium 1146.9 mg, Sugar 6.7 g
DEER STEW RECIPE RECIPE - (4.6/5)
Provided by KeyIngredient
Number Of Ingredients 17
Steps:
- 1. I am reiterating this point because it is key to the taste of the Deer Meat. Remove all the fat and silver skin from the Deer Meat. Then cut into 1 inch cubes. Rinse the Deer Meat in cold water, then drain. 2. Place the Deer Meat in a re-sealable plastic bag and add 2 Cups of Red Wine and freshly ground Black Pepper. Place the bag in a baking dish or pan, just in case it leaks, and then place the pan in the refrigerator over night to marinate. 3. Saute the Onion, Celery, Garlic, and Carrots in the Olive Oil in a large Dutch Oven on the stove top over medium heat, until tender. 4. Drain the Deer Meat from the marinade and discard the marinade. Add the Deer Meat and the Montreal Steak Seasoning to the dutch oven and brown slightly. 5. Next add the Broth, Tomatoes with juice, Wine, Basil, Bay Leaves, A-1 and Pepper to the dutch oven. Simmer on low with the lid on for 30 minutes. 6. While the Stew is simmering, cook the Wild Rice in a separate pot on the stove and set aside. Do the same with your Potatoes in a separate pot. I cook them both separately and add them later because I don't like the Stew to taste too starchy nor do I want the Potatoes or Rice to get mushy. Just a personal preference of mine . You can do this step ahead of time as well or purchase pre-cooked Wild Rice. 7. After 30 minutes, remove the 2 Bay leaves from the Stew. Stir in the Tomato Paste and turn the heat on high and bring the Stew to a boil. Boil for 2 minutes then reduce heat to low. 8. Add in the Rice and Potatoes and simmer another 20-30 minutes. 9. Remove the lid and let the Stew stand for 5 minutes, then stir and you are ready to serve! ~Enjoy this with a lite salad and some rustic bread or rolls and your family will be warm and happy all day!
VENISON STEW
Steps:
- Chop the salt pork into chunks and render it down in a pan until it's crispy like bacon.
- Split the venison shank into 2 large pieces, and then chop the venison ham meat and shank into large chunks. Add the venison to the salt pork in the pan and brown the meat, about 10 minutes. While browning, add the garlic powder, chile flakes and sprinkle with salt and pepper. Next, add 2 tablespoons of the flour to the meat and mix it in to form a sort of gravy. Remove the meat and set it aside.
- Add the oil, butter and remaining 4 tablespoons flour to the empty pan and cook over medium heat to form a roux. Stir, and allow the roux to cook until it changes color from tan to brown.
- Add the beef stock and 2 cups water to the roux and bring it to a boil. Then add in the venison meat and cook it for 5 to 10 minutes, until the meat is three-quarters of the way cooked. Finally, add in the potatoes, oregano, peppercorns, bay leaves, carrots, celery and onions. Cook this until the meat falls off the shank bone, about 1 hour.
VENISON STEW
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield about 6 servings
Number Of Ingredients 24
Steps:
- In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
- Remove the stew from the oven and serve in shallow bowls with crusty bread.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
DEER STEW
Make and share this Deer Stew recipe from Food.com.
Provided by michaelogaz
Categories Stew
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- dredge meat in flour and brown in oil.
- mix stew seasoning with water.
- Add meat and veggies to crock-pot.
- Pour liquids over stew and cook on high until tender.
Nutrition Facts : Calories 194.1, Fat 5.3, SaturatedFat 1, Cholesterol 48, Sodium 340.1, Carbohydrate 20.3, Fiber 2.8, Sugar 2.2, Protein 16.2
VENISON STEW
This is the man's favorite stew recipe. I use a 5-quart crockpot and this recipe just fits in it. He prefers a thinner broth, so this isn't a thick, gravy like stew, but its a very tasty one!! His grandfather gave me the hint of adding cabbage to the stew, it definately enhances the flavor! Beef stew meat can also be substituted.
Provided by Kim127
Categories Stew
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix together flour, garlic salt, Mrs. Dash, and pepper.
- Dredge stew meat in flour mixture.
- In a large skillet, melt butter over medium high heat and saute vension cubes until just browned on the outside.
- Do not cook completely through.
- Place stew meat into crockpot and then add the rest of the ingredients.
- Stir to mix.
- Cook on low for 8 hours.
- Stir before serving.
VENISON STEW II
This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews
Yield 7
Number Of Ingredients 13
Steps:
- In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
- Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 50 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 7.9 g, Protein 35 g, SaturatedFat 1.8 g, Sodium 1105.4 mg, Sugar 6.7 g
SUCCULENT BRAISED VENISON
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay
Provided by Nick Nairn
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
- Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
VENISON STEW
Provided by Elma W. Bagg
Categories Soup/Stew Onion Potato Low Sodium Dinner Venison Carrot Red Wine Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Season stew meat with pepper, oregano, and garlic powder. Dust with flour. Heat oil in large casserole. Sauté meat until browned. Add garlic, onions, carrots, bay leaf, wine, and broth. Simmer, covered, for about 1 1/2 hours or until venison is tender. Add potatoes and cook another 30 minutes, or until potatoes are tender. Mix cornstarch with an equal amount of water. Stir into stew until mixture has thickened.
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- Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
- When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
- Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften.
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