Country Style 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.

COUNTRY STYLE VENISON STEW

Steps:

• Cut bacon into 1" cubes and saute in large saucepan until lightly browned.
• Remove and set aside.
• Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings.
• Stir in flour.
• Lower heat and let brown 2-3 minutes, stirring several times.
• Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.
• Add all the other ingredients, except peas, and continue to simmer to make a thick stew.
• Simmer peas in a separate pan until done.
• Strain and spoon over or around stew when served.
• Great accompanied by buttered corn muffins and a salad.

FIVE STAR VENISON STEW

Steps:

• Combine the venison and French salad dressing in a non-metallic bowl until the venison is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
• Remove the venison from the marinade, squeeze off excess, and place the venison cubes into a clean bowl. Discard the remaining marinade. Season the venison with seasoned salt, salt, and pepper; sprinkle with the flour and toss to coat.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the venison cubes, and cook until golden brown on all sides, about 10 minutes. While the venison cubes are browning, whisk together the tomato paste and beef broth in a slow cooker until the tomato paste has dissolved. Stir in the water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, onion soup mix, potatoes, carrots, celery, chopped onion, peas, Brussels sprouts, and the browned venison cubes.
• Cover and cook on Low until the venison, potatoes, and carrots are tender, 10 to 12 hours.

VENISON OR BEEF COUNTRY STYLE STEW

Steps:

• Cube the venison or beef. Add to crock pot. Add the rest of the ingredients and cook on high for 30 minutes. Reduce to low and simmer 6-8 hours. Serve over noodles or rice.