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
VENISON STEW II
This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews
Yield 7
Number Of Ingredients 13
Steps:
- In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
- Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 50 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 7.9 g, Protein 35 g, SaturatedFat 1.8 g, Sodium 1105.4 mg, Sugar 6.7 g
WILD GAME CHILI (VENISON AND WILD BOAR)
You can use your favorite game meat for this chili. I used the venison and wild boar because they were easier for me to find. You want to add the vegetables in layers in order to get a complex flavor throughout. I do not like beans in my chili, so if you are a bean lover, just add a can of kidney beans to the recipe.
Provided by David04
Categories Deer
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Chop meat and vegetables.
- Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
- Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
- Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
- Add stewed tomatoes, green onions and cilantro and stir.
- Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock.
VENISON & WILD BOAR STEW
A wintery meat-lovers' casserole that's packed with smoky pancetta, chestnut mushrooms and aromatic herbs.
Provided by carolinehire
Time 1h30m
Yield Serves 4
Number Of Ingredients 17
Steps:
- Soak the porcini mushrooms in 200ml of boiling water and in a separate bowl, toss the chunks of meat in the seasoned flour.
- Heat the olive oil in a large heavy-based saucepan. Fry the onions gently for 5 - 10 mins or until softened.
- Stir in the garlic, floured meats, sausages (if using) and pancetta and once browned, pour in the red wine and stock. Add the porcini mushrooms and soaking water, and the herbs. Season with salt and freshly ground pepper and bring to the boil. Turn down to a simmer, cover and cook for an hour.
- Add the chestnut mushrooms and cook for a further 30 mins or until the venison is tender. Thicken with cornflour, if using.
- Season to taste, transfer to four plates and garnish with a sprig of rosemary. Serve with mashed potato or brown rice.
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