Smoky And Rich Venison Stew Food

SMOKY AND RICH VENISON STEW

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.

SUCCULENT BRAISED VENISON

Steps:

• Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
• Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
• Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

VENISON BOURGUIGNON (VENISON STEW)

Steps:

• Sauté meat cubes in bacon dripping until all sides are browned.
• Remove meat and sauté onion and carrot. When cooked, set vegetables aside, drain fat, and return meat to pan and toss with salt and pepper.
• Sprinkle flour evenly over mixture and toss to coat.
• Place uncovered casserole on middle rack of preheated 450 degree oven for 5 minutes, to lightly crust meat. Remove casserole from oven and reduce temperature to 325 degrees.
• Stir in wine and enough stock so that the meat is covered. Add tomato paste, garlic and herbs. Bring to a simmer, on top of stove. Toss cooked vegetables in casserole. Cover casserole and return to oven. Cook for 2 ½ to 3 hours until meat is tender.
• While meat is cooking, sauté mushrooms and baby onions in butter and beef stock. Set aside until needed.
• When meat is ready, pour contents of casserole in large sieve set over a sauce pan. Remove meat pieces and return to casserole. Add the mushroom and baby onion mixture to casserole.
• Simmer broth in saucepan for a minute or two, skimming fat as it rises. You should have at least 2 ½ cups of sauce. Taste for seasoning. Pour sauce over mixture.
• Enjoy.

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.

BEEF STEW OR VENISON STEW

Steps:

• Coat beef stew meat (or venison stew meat) with flour.
• In a large skillet, melt shortening.
• Add the flour coated meat; season with salt and pepper.
• When the meat is almost browned, add onions; finish browning.
• Add the Worcestershire sauce; stir for another minute.
• Transfer to a 5 quart Dutch Oven, or a large soup kettle.
• Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
• Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
• Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
• Cover, and simmer 1-1/2 hours.
• Remove bay leaf and whole cloves at this point.
• Bring back to a boil.
• Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
• Finally add the Kitchen Bouquet; mix through thoroughly.
• Serves 8 - 10.
• *Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).