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
DUMPLINGS
Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Provided by Cassie Best
Categories Supper
Time 35m
Number Of Ingredients 3
Steps:
- Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.
Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
ELK BURGER DUMPLING STEW
Original was from the Metis Cultural Center. Since we had been talking about Elk I decided to post this.
Provided by drhousespcatcher
Categories Elk
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: of course the game meat should be Elk. The computer would not take it when I tried to enter it.
- Make your favorite dumpling recipe up for six people.
- Mix the first four ingredients, shape lightly into patties or small cakes and sear in fat in hot frying pan until well browned; remove cakes.
- Stir flour into dumplings in pan, add water, tomato juice and chili sauce and bring to a boil.
- Return patties to pan and drop 1 tablespoons dumpling mixture on top of each, cover tightly and cook 10 minutes. Approximate yield: 6 portions.
Nutrition Facts : Calories 117.3, Fat 11.4, SaturatedFat 5.7, Cholesterol 12.4, Sodium 730.8, Carbohydrate 3.3, Fiber 0.4, Sugar 1.8, Protein 0.5
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- Prep Work. For each vegetable listed above, wash it and prep it before you start cooking so that you’re always ready for the next step. Nothing’s worse than scrambling to dice an onion when you’re supposed to be moving to the next phase of a recipe.
- Browning the Elk Stew Meat. Grab your prepped meat and toss it into your pre-heated cooking device. The goal here is to get a nice brown across all the little nuggets of stew meat in your pressure cooker or skillet.
- Add Your Veggies (Except Potatoes) and Spices. Drop your onion, shallots, celery, garlic, salt carrots, peppery cayenne, red pepper, and herbs de province into the instant pot or the skillet.
- Spill the Wine. Pour your red wine into the instant pot insert or skillet and deglaze the pot with the vegetables still inside. Use a wooden spoon to scrape any of the brown bits off the bottom of your skillet or instant pot.
- Combine Everything and Cook. Add your browned elk stew meat, vegetable broth, and tomato paste into the instant pot and give it a good stir. Use the manual pressure cook function to set your cook time to 15 minutes, then let the pressure cooker naturally release for 5 minutes.
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