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
THE BEST VENISON STEW YOU'LL EVER HAVE
This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It's packed with veggies and simple ingredients. Gluten free, dairy free, paleo, Whole30 friendly.
Provided by Miss AK
Categories Main Dish
Time 31m
Number Of Ingredients 13
Steps:
- Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
- Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
- When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
- Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften.
- Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
- Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
- Serve hot (is amazing with crusty bread).
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.
MAINE VENISON STEW
A slow cooked easy recipe, all ingredients are diced and thrown into the crock pot with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef.
Provided by Shann
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
- Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 61.9 g, Cholesterol 85.7 mg, Fat 3.4 g, Fiber 9.4 g, Protein 32.6 g, SaturatedFat 1.2 g, Sodium 876.3 mg, Sugar 9.7 g
VENISON STEW
Steps:
- Chop the salt pork into chunks and render it down in a pan until it's crispy like bacon.
- Split the venison shank into 2 large pieces, and then chop the venison ham meat and shank into large chunks. Add the venison to the salt pork in the pan and brown the meat, about 10 minutes. While browning, add the garlic powder, chile flakes and sprinkle with salt and pepper. Next, add 2 tablespoons of the flour to the meat and mix it in to form a sort of gravy. Remove the meat and set it aside.
- Add the oil, butter and remaining 4 tablespoons flour to the empty pan and cook over medium heat to form a roux. Stir, and allow the roux to cook until it changes color from tan to brown.
- Add the beef stock and 2 cups water to the roux and bring it to a boil. Then add in the venison meat and cook it for 5 to 10 minutes, until the meat is three-quarters of the way cooked. Finally, add in the potatoes, oregano, peppercorns, bay leaves, carrots, celery and onions. Cook this until the meat falls off the shank bone, about 1 hour.
VENISON STEW
Provided by Elma W. Bagg
Categories Soup/Stew Onion Potato Low Sodium Dinner Venison Carrot Red Wine Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Season stew meat with pepper, oregano, and garlic powder. Dust with flour. Heat oil in large casserole. Sauté meat until browned. Add garlic, onions, carrots, bay leaf, wine, and broth. Simmer, covered, for about 1 1/2 hours or until venison is tender. Add potatoes and cook another 30 minutes, or until potatoes are tender. Mix cornstarch with an equal amount of water. Stir into stew until mixture has thickened.
VENISON STEW
Make and share this Venison Stew recipe from Food.com.
Provided by UW4Life
Categories Stew
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 341.5, Fat 4, SaturatedFat 1.5, Cholesterol 126.9, Sodium 690.4, Carbohydrate 36.7, Fiber 5.2, Sugar 4.7, Protein 38.5
VENISON STEW
Venison stew, with the added juniper berries, is delicious, hearty and warming meal full of succulent meat.
Provided by Laka
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
- Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.
- Return the meat to the pan, deglaze with red wine. Set aside.
- Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
- Add chopped fresh red pepper and juniper berries, sauté briefly.
- Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.
- Serve with potato gnocchi, polenta or short pasta.
Nutrition Facts : Calories 644.2, Fat 22.5, SaturatedFat 5.3, Cholesterol 280, Sodium 1287.3, Carbohydrate 21.4, Fiber 4, Sugar 6.1, Protein 80.2
BEEF/VENISON STEW (LL BEAN COOKBOOK) RECIPE
Provided by á-1009
Number Of Ingredients 17
Steps:
- Shake meat cubes in bag with flour, 1 tbsp. paprika, salt, pepper. In Dutch oven melt 2 tbsp. butter and brown the coated venison - do in stages - (if you put too many at a time they will steam and not brown). Remove cubes to warm dish and in same Dutch oven melt 2 more tbsp. butter and saute veggies and garlic. add 2 tbsp. paprika, marjoram, tomatoes and wine. Cover, cook on med. heat for 20 min. Add browned venison cubes and simmer over low heat for 1 1/2 - 2 hours or until meat is tender. Just before serving stir in sour cream.
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