Sweetandsourvenisonstew Recipes

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

Steps:

• Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.

Steps:

• Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
• Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
• Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Steps:

• Cut the Venison into bite size pieces and brown in skillet with a little oil of choice. We use Bacon fat.
• Mix the rest of the ingredients and add to the meat in a cast iron pot.
• Bring up to a boil and reduce heat and simmer for one and a half to two hours or till done. Adding water or Wine as needed.
• This goes very good over Broad Noodles.

Steps:

• Combine flour, salt and pepper in bag; add meat pieces and shake to coat.
• In lg skillet, brown meat in hot oil.
• Drain.
• Mix water, catsup, brown sugar, vinegar and worcestershire sauce.
• Stir into the meat.
• Add the onion.
• Bring to a boil, reduce heat and simmer for 30 minutes.
• Add carrots and simmer for another 30 minutes.

Steps:

• Combine flour, 1 tsp salt and pepper in a plastic bag. Add meat, shake to coat.
• In a dutch oven brown meat well in hot oil.
• Combine water, ketchup, sugar, vinegar, worcestershire sauce and 1 tsp salt.
• Stir into browned meat, add onion and carrots.
• Cover and cook over low heat for approx 2-3 hours, stirring occasionally until meat and carrots are tender.
• Serve over rice.

Steps:

• Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

Steps:

• Brown venison steaks in vegetable oil.
• Place steaks in baking dish. Combine next five ingredients and rub over steaks. Bake at 400 degrees for 40 to 50 minutes, basting with drippings every 10 minutes.
• While steaks are baking, during last 10 to 15 minutes, combine all remaining ingredients except the rice in a skillet. Bring to a boil, add rice, cover and reduce heat to low for 5 minutes.
• Serve steaks and sauce over rice and enjoy.

Steps:

• Brown meat, half at a time, in hot oil.
• (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.)
• If using Crockpot, drain and transfer meat to Crockpot.
• Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir.
• Cook on high for 6-8 hours.
• For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened.
• Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).

Steps:

• In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.