Chocolomo Mexican Venison Stew Food

VENISON STEW

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.

VENISON STEW

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.

VENISON STEW

Steps:

• Place meat in crock pot.
• Mix flour, pepper and salt in bowl.
• Pour over meat and coat.
• Add broth and worcestershire sauce.
• Add rest of ingredients.
• Cook on low for 8-10 hours or high for 4-5 hours.

MEXICAN VENISON/ BEEF STEW

Steps:

• Over medium high heat, add oil to a large deep pot. When the pot and oil are hot, add meat and brown on all sides. Remove from pot and set aside.
• Add the chorizo to the warm pot and cook through, about 5 minutes.
• Add all vegetables and saute for 5 minutes more.
• Add the flour and cook for 3 minutes.
• Add the red wine. beef broth and seasonings.
• Add the meat back to the pot.
• Reduce heat and allow to simmer for 60 minutes or longer. Stirring often. We simmered ours a bit longer to reduce the liquid and thicken the gravy.
• Serve with some crusty bread.

VENISON (OR BEEF) STEW

Steps:

• Brown meat in olive oil.
• When meat is browned well, add onion, celery and peppers. Stir.
• After 5 minutes add bay leaf and just enough water to cover. Simmer for 15 minutes
• Add tomato sauce and simmer for 1 hour.
• Season to taste with pepper and salt, if needed.