SLOW COOKER VENISON STEW
Make and share this Slow Cooker Venison Stew recipe from Food.com.
Provided by Little Suzy Homemak
Categories Stew
Time 8h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Layer first 14 ingredients in an electric slow cooker.
- Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
- Yield: 6 servings (each about 1 1/4 cups).
Nutrition Facts : Calories 217.9, Fat 4.7, SaturatedFat 0.7, Cholesterol 13.6, Sodium 390.8, Carbohydrate 25.6, Fiber 3.6, Sugar 6.3, Protein 19.9
CAJUN CHICKEN STEW
Make and share this Cajun Chicken Stew recipe from Food.com.
Provided by rouxdog
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper to taste (The chicken can be marinated in olive oil and black pepper overnight. Add salt last minute if marinated) Make a dark roux- In a heavy iron skillet (prefer cast-iron), heat the vegetable oil over medium heat.
- Add the flour.
- With a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it's burned and will be bitter. Start over).
- Carefully add the onions, celery and Bell pepper.
- Stir constantly for 60 seconds.
- Add Garlic, stir to mix, and add the chicken.
- Stir to coat the chicken with the roux mixture.
- CAREFULLY and slowly, add the chicken stock.
- Chicken mixture can be transferred to a larger pot at this point. A Dutch oven is recommended.
- Cover the chicken with water, bring to a boil.
- Place the lid on the pot, reduce heat and simmer for 45-50 minutes.
- Stir occasionally, Sauce should be thickened.
- Just before serving, add chopped parsley to taste, season with salt and red pepper to taste.
- Serve over hot white rice.
- Hint: For saving leftovers, store the rice and the sauce in seperate containers.
- This prevents the rice from getting soggy.
SMOKY SIRLOIN STEW WITH WATERCRESS DUMPLINGS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a heavy bottomed large, wide pot or pan over high heat. Cut the sirloin into large cubes. Add oil to the pan and heat. Add meat and caramelize for 2 minutes on each side; remove from pan to a shallow dish and cover loosely with foil. Reduce heat to medium high. Add bacon to the pan and brown bacon at edges, rendering fat. Add onions and celery to the pan, bay and thyme. Stir and cook vegetables 5 minutes. Add flour to the pan, stir and cook another minute. Whisk in wine and mustard and scrape up pan drippings. Add stock. Cover and bring liquid to a boil, 1 to 2 minutes.
- Mix watercress with biscuit mix and add beef stock, (instead of water), according to directions on box. Add meat back to the pan and settle it in so that it is covered with sauce. Season with salt and pepper, to taste. Drop large spoonfuls of watercress biscuit mix into the pan onto the surface of the stew and cover the pan. Cook 8 minutes until dumplings plump. Serve stew with dumplings.
SMOKY AND RICH VENISON STEW
DH is a great home chef, last night he played around with some venison a friend kindly provided. Ed's creation smelled so good it was difficult to wait for dinner as the warm scent of smoky cinnamon wafted throughout the house. We served this over broad egg noodles and had a salad of greens, Stilton and pears with roasted pecans and a nice Cabernet! Live a little, try it soon. We used a smoked ham shank but if you don't have one handy try adding some smoked sausage or Andouille slices. *Zaar would not acknowledge the shank in the recipe so I used Andouille sausage in the ingredients. This is even better the 2nd day!
Provided by Penny Stettinius
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Lightly pound the cubed venison just to break it down, not to flatten.
- Season the meat with salt and pepper, dried thyme, and garlic powder.
- Then season the flour with Creole seasonings, cinnamon, and cumin.
- Dredge the meat in the seasoned flour.
- Heat a large, heavy pot and add the bacon grease.
- Brown the venison and remove.
- Add to the hot grease the onion, celery, bell pepper, carrots and garlic and sautee until softened. Be sure to scrape off the bottom of the pan as you saute.
- Add the red wine and deglaze the pan, stir for 2 minutes and add the olive oil to make the stirring easier.
- Add the consomme, water, tomatoes, bay leaves and ham shank.
- Return the venison to the pot.
- Simmer, uncovered for 2-3 hours stirring occasionally and adding water as needed.
- In the last 1/2 hour add the celery root, pearl onions, and peas.
- Serve hot over noodles.
SMOKY CHICKEN BRUNSWICK STEW
Provided by Guy Fieri
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
- Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
- Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
- Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
- Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
- When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.
WEST AFRICAN PEANUT STEW
One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
- Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
- Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
- Serve warm with hot cooked rice, if using.
MOLOKAI VENISON STEW
Wild axis deer were introduced to the Hawaiian island of Molokai in the 1860s, and today flourish all over the island. Adapted from The Polynesian Cookbook. Prep time does not include overnight marinating time. Serve with buttered noodles.
Provided by Chocolatl
Categories Stew
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, plum wine, onions, garlic, salt, pepper, bay leaf, oregano and time in a non-reactive bowl and mix well.
- Add venison and toss to coat.
- Cover and refrigerate several hours or overnight, stirring occasionally.
- Drain and reserve marinade.
- Heat oil in a heavy pot or Dutch oven.
- Add meat and brown well on all sides.
- Add marinade and tomatoes.
- Cover and simmer over low heat until meat is tender, about 1 1/2-2 hours.
Nutrition Facts : Calories 335.3, Fat 10.1, SaturatedFat 2.7, Cholesterol 190.4, Sodium 207.5, Carbohydrate 6.2, Fiber 1.3, Sugar 3, Protein 52.4
KELLY'S WITCHES STEW
This was created 31 Oct 2005 in preparation for my 12 yr old and her friends spending a great spooky evening at my house. Something warm and filling, and somewhat good for them before treat bags were opened. Enjoy!
Provided by Dirana1
Categories Steak
Time 3h15m
Yield 15-20 serving(s)
Number Of Ingredients 19
Steps:
- Sauté onions and garlic in olive oil with a generous dash of sea salt until golden; remove from dish.
- In same pan, sear meat with small dash of sea salt and a pinch of pepper and a generous dash each of LHS and Worcestershire Sauce.
- In a very large stock pot, combine all ingredients and fill with water to 1 1/2 to 2 inches from top rim. Cover with lid.
- Cook over medium high heat, to boiling point. Reduce heat to low and simmer until carrots and potatoes are cooked thoroughly, stirring often, about two (2) hours. Skim as you see fit.
- Serve with rolls, crackers and butter.
- Since this is a Halloween dish, I serve this out of a cauldron with 'spooky' breads and butter.
- To make a hearty Fall Vegetable Stew, add three (3) cups of shredded cabbage to the dish.
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