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
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.
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
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