Hunters Beef Recipes

HEARTY HUNTER'S STEW

Steps:

• In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

BAVARIAN HUNTER'S BEEF STEW

Steps:

• Gather the ingredients.
• Coat cubed beef evenly with salt and sprinkle with freshly ground pepper to taste.
• Heat vegetable oil in a heavy-bottomed pot over medium-high heat.
• Add beef and stir frequently with a wooden spoon until meat is evenly browned.
• Add onion and mushroom. Cook until onion becomes transparent, stirring occasionally.
• Add dry red wine and stir to evenly coat meat, mushrooms, and onions. Reduce heat to low and simmer meat and vegetables in red wine for 30 minutes.
• Add beef stock. Mix thoroughly and simmer mixture for another 30 minutes.
• Add potato and carrots. Mix thoroughly and continue to simmer for another 30 minutes. Check and make sure carrot and potatoes are tender. If not, continue to cook stew, checking every 5 minutes.
• When potatoes and carrots are soft, remove stew from heat and ladle into bowls to serve.

HUNTER'S BEEF

Steps:

• Trim fat from meat.
• Cut into 4-6 serving size pieces.
• Pound with meat hammer until 1/4-1/2" thin and tenderized.
• Combine flour, salt, and black pepper.
• Rub mixture onto the steaks to thoroughly coat.
• Heat oil in large flat bottom skillet that has a lid.
• Add the meat and brown on both sides.
• Scatter the celery, mushrooms, and 3/4 of the scallions over the top.
• In a small bowl, combine the red wine, soy sauce, ginger, cinnamon, and cayenne.
• Pour over the meat & vegetables.
• Bring to a simmer.
• Simmer covered for 1 hour. (can be simmered an additional 30-45 minutes without adverse effects).
• Serve with pan sauce and vegetables poured over and sprinkled with remaining scallions.

HUNTER'S HERO

Steps:

• Preheat broiler.
• In a large saute pan over medium heat, add 1 tablespoon oil and saute onions, bell peppers and garlic. After 2 minutes, add salt and cook until tender. Remove from pan and let cool.
• In a medium bowl, pour milk over bread crumbs and let soak for 5 minutes. Remove from milk and squeeze out excess milk, until bread is moist but not soggy. In a large bowl, mix together beef, pork sausage, soaked bread, cooled vegetables, basil, oregano, parsley, pepper, chili flakes, grated Parmesan and egg. Gently roll into 2-inch balls.
• In same large saute pan used for vegetables, heat over medium heat and add 1 tablespoon oil. Cook meatballs, browning completely until the internal temperature reaches 165 degrees F, using an instant-read thermometer.
• Meanwhile, remove inside dough from hoagie rolls. To assemble heroes, fill hoagies with 4 meatballs each. Drizzle with 1/4 cup Marinara Sauce and top with 3 slices of mozzarella cheese. Place heroes on a sheet pan under the broiler until the cheese melts and turns golden brown. Top each sandwich with 1/2 tablespoon Parmesan.
• In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer. In a food mill or a blender, puree into a sauce. Season with salt and pepper, to taste.

DEEP-DISH HUNTER'S PIE

Steps:

• Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside. , In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender., Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.

HUNTER'S STEW

Steps:

• Crumble beef into a greased 13-in. x 9-in. baking dish. Layer with the onion, carrots, potatoes and beans. Combine soup and water; pour over beans. , Cover and bake at 375° for 2 hours or until the meat is no longer pink and vegetables are tender.