VENISON VEGETABLE STEW!
Homesteaders and hunters the world over have made a multitude of variations of this dish. Here is my take on a nice Deer and Vegetable stew. Served best with fresh, fluffy homemade biscuits. That right there is some "Good Eatin'."
Provided by Robert E.
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt margarine in a Dutch oven.
- Brown meat on all sides.
- Add mushrooms and onions, sautéing until barely browned.
- Add beef stock, vegetables, garlic, brown sugar, salt, and pepper.
- Simmer slowly until everything is very tender, adding water to keep juice covering stew.
- When done, add flour to small bowl and enough water to make a smooth paste.
- Then add enough water to make the paste thin enough to pour.
- Pour into stew, while gently stirring.
- Heat enough to thicken the gravy and serve.
Nutrition Facts : Calories 600.2, Fat 13.7, SaturatedFat 3, Cholesterol 28, Sodium 1517.5, Carbohydrate 97.9, Fiber 9.5, Sugar 8.9, Protein 22.9
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 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.
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
VENISON STEW I
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
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
More about "venison vegetable stew food"
VENISON STEW - CULINARY HILL
From culinaryhill.com
การให้คะแนน 140เวลารวม 3 ชม.ประเภท Soupแคลอรี่ 193 ต่อหน่วยบริโภค
- Heat 1 tablespoon oil in a Dutch oven or large stockpot over medium-high heat until just smoking. Add half the meat in a single layer and cook, without moving, until browned on one side, about 5 minutes.
- Flip each piece of venison and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of oil and repeat with remaining venison until browned. Transfer to bowl.
- Heat last tablespoon of oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
VENISON STEW - THE BIG MAN'S WORLD
From thebigmansworld.com
5/5 (4)เวลารวม 40 น.ประเภท Main Courseแคลอรี่ 282 ต่อหน่วยบริโภค
HEARTY VENISON STEW - MODERN FARMHOUSE EATS
From modernfarmhouseeats.com
4.6/5 (53)ประเภท Dinnerอาหาร Americanเวลารวม 3 ชม. 30 น.
10 BEST VENISON STEW RECIPES | EASY, HEALTHY, AND HEARTY VENISON …
From jasontomeoutdoors.com
INSTANT POT VENISON STEW - WINDING CREEK RANCH
From windingcreekranch.org
BIG GREEN EGG | VENISON STEW WITH ROOT VEGETABLES
From biggreenegg.eu
THE BEST VENISON STEW RECIPE | EASY HEARTY DEER STEW
From therusticelk.com
CROCKPOT VENISON STEW RECIPE | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
GROUND VENISON RECIPE: EASY VENISON STEW | UNPEELED …
From unpeeledjournal.com
CLASSIC VENISON STEW RECIPE - CAST IRON SKILLET COOKING
From castironskilletcooking.com
BEST VENISON STEW RECIPE | JAMIE OLIVER VENISON RECIPES
From jamieoliver.com
THE BEST RECIPE FOR VENISON STEW (WITH VIDEO!)
From midwestniceblog.com
VENISON VEGETABLE SOUP - MISS ALLIE'S KITCHEN
From missallieskitchen.com
VENISON STEW (A SOUTHERN RECIPE) | BUY THIS COOK THAT
From buythiscookthat.com
VENISON STEW RECIPE IDEAS: THE ULTIMATE GUIDE | FIELD & STREAM
From fieldandstream.com
SLOW COOKER VENISON STEW | THICK & HEARTY - MISS …
From missallieskitchen.com
CLASSIC FRENCH VENISON STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love