Venison Stew Food

VENISON STEW

Venison Stew image

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

Ingredients

30 g cornflour
1 tablespoon dry mixed spice, of your choice
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 kg venison, meat for stew (deer, neck, shoulder and leg, without bones)
4 tablespoons olive oil (divided)
1/2 cup red wine
2 onions
80 g celery root, cut into small pieces
80 g parsley roots, cut into small pieces
100 g carrots, cut into small pieces
80 g fresh red peppers, cut into small pieces
8 -10 juniper berries, crushed in a mortar
800 ml beef broth, from 1 cube
2 tablespoons tomato paste
1 bay leaf

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

VENISON STEW

Venison Stew image

Provided by Emeril Lagasse

Categories main-dish

Time 1h35m

Yield about 6 servings

Number Of Ingredients 24

Ingredients

3 tablespoons olive oil
2 pounds venison stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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 I

Venison Stew I image

A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews

Yield 7

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
¼ cup all-purpose flour
¼ cup water

Steps:

In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 44.6 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 6.5 g, Protein 34.8 g, SaturatedFat 1.8 g, Sodium 1146.9 mg, Sugar 6.7 g