Traditional Deer Meat Stew Food

A CLASSIC FRENCH VENISON STEW RECIPE

Steps:

• Gather the ingredients.
• Put the venison on one side of a large baking dish. Put the onions, carrots, and celery on the opposite side. Sprinkle the salt, pepper, and the dried herbs evenly over the meat and vegetables.
• Combine the beef stock and red wine. Pour the mixture over the meat and vegetables. Cover, and marinate in the refrigerator for 8 hours, or up to overnight.
• Remove the meat and vegetables from the marinade to separate bowls. Reserve the marinade for use later in this recipe.
• In a large Dutch oven or other heavy-duty pot, add the bacon and cook over medium heat, stirring occasionally until it crisps.
• Transfer to a paper-towel-lined plate to drain.
• Pat the venison dry with paper towels. Toss the meat chunks with the flour. Brown the meat in the bacon grease over medium-high heat in batches if necessary, until golden. Replenish the pan with vegetable oil if needed.
• Return all the meat to the pot. Add the tomato paste and cook, stirring continually until the meat and paste are combined, about 1 minute.
• Add the mushrooms, marinated vegetables, crisped bacon, and the reserved marinade to the pot.
• Cook the mixture, covered, on low heat until the meat and vegetables are tender, and the sauce has thickened, 45 minutes to 1 hour. Serve warm.

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.

DEER STEW RECIPE RECIPE - (4.6/5)

Steps:

• 1. I am reiterating this point because it is key to the taste of the Deer Meat. Remove all the fat and silver skin from the Deer Meat. Then cut into 1 inch cubes. Rinse the Deer Meat in cold water, then drain. 2. Place the Deer Meat in a re-sealable plastic bag and add 2 Cups of Red Wine and freshly ground Black Pepper. Place the bag in a baking dish or pan, just in case it leaks, and then place the pan in the refrigerator over night to marinate. 3. Saute the Onion, Celery, Garlic, and Carrots in the Olive Oil in a large Dutch Oven on the stove top over medium heat, until tender. 4. Drain the Deer Meat from the marinade and discard the marinade. Add the Deer Meat and the Montreal Steak Seasoning to the dutch oven and brown slightly. 5. Next add the Broth, Tomatoes with juice, Wine, Basil, Bay Leaves, A-1 and Pepper to the dutch oven. Simmer on low with the lid on for 30 minutes. 6. While the Stew is simmering, cook the Wild Rice in a separate pot on the stove and set aside. Do the same with your Potatoes in a separate pot. I cook them both separately and add them later because I don't like the Stew to taste too starchy nor do I want the Potatoes or Rice to get mushy. Just a personal preference of mine . You can do this step ahead of time as well or purchase pre-cooked Wild Rice. 7. After 30 minutes, remove the 2 Bay leaves from the Stew. Stir in the Tomato Paste and turn the heat on high and bring the Stew to a boil. Boil for 2 minutes then reduce heat to low. 8. Add in the Rice and Potatoes and simmer another 20-30 minutes. 9. Remove the lid and let the Stew stand for 5 minutes, then stir and you are ready to serve! ~Enjoy this with a lite salad and some rustic bread or rolls and your family will be warm and happy all day!

DEER STEW

Steps:

• dredge meat in flour and brown in oil.
• mix stew seasoning with water.
• Add meat and veggies to crock-pot.
• Pour liquids over stew and cook on high until tender.