Venison And Prune Stew Recipes

VENISON VEGETABLE STEW

Steps:

• In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender. , Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles.

PEPPERED VENISON WITH BALSAMIC PRUNE SAUCE

Steps:

• Cut meat into 4 serving-size pieces. Spread both sides of meat with the mustard; sprinkle with peppercorns.
• In a large skillet, heat oil over medium-high heat. Cook meat 3 to 4 minutes per side or until desired doneness. Remove from skillet; keep meat warm. Carefully add broth and vinegar to skillet, stirring to scrape up browned bits. Add sugar and prunes. Boil gently 3 to 5 minutes or until liquid is reduced by half. Whisk in butter to melt. Pour sauce over meat.

VENISON AND PRUNE POTJIE

Steps:

• To make the venison; heat a potjie or large heavy pan over coals (or on a hob) and add the butter or oil.
• Lightly season the venison with salt and black pepper, and place carefully into the pot. Add the bacon and gently brown all over.
• Add the onion and cook over a moderate heat for 2-3 minutes. Add the garlic and mix well.
• Sprinkle over the flour and stir well, cooking for a further 2-3 minutes as the flour absorbs the fats.
• Add the sage, nutmeg and prunes and stir well.
• Add all the liquids except the lemon juice and then the tomatoes. Bring to the simmer and cover. Cook gently for 1 ½- 2 hours, or until the beef is tender.
• Remove the lid, sprinkle over the parsley and add the lemon juice. Season to taste with salt and pepper.
• To make the lime sweet potato mash; cut the sweet potatoes into equal 3cm cubes. Place them in a pan, cover with water and simmer for about 10-15 minutes or until tender.
• Drain the sweet potatoes and return to the heat to dry off.
• Purée the potatoes by hand and add the butter, cream, ginger and seasoning. Finally, add the lime juice and mix well until smooth.
• Serve the venison and prune potjie with a generous spoonful of the sweet potato mash.

VENISON STEW I

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.