Very Versatile Venison Stew Recipes

VENISON STEW

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.

VENISON STEW

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 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.

VERY VERSATILE VENISON STEW

Steps:

• Crumble meat into 4 quart stock pot.
• Add remaining ingredients, except the soup.
• Simmer until potatoes are fork tender.
• Add tomato soup.
• Stir until soup is dissolved.
• Serve hot.

VENISON STEW

Steps:

• In a medium frying pan, fry venison and onion, just enough to sear the outside of the meat.
• Put all ingredients, except the flour, salt and pepper in a slow cooker or crock pot.
• Allow to cook on high for about 5 hours.
• Add flour and salt and pepper to taste.
• Cook for another 5-7 hours on low.
• You can leave it on low for several hours over and above the cooking time, which will allow the stew to become thicker and the meat more tender to your personal liking.

BEEF STEW OR VENISON STEW

Steps:

• Coat beef stew meat (or venison stew meat) with flour.
• In a large skillet, melt shortening.
• Add the flour coated meat; season with salt and pepper.
• When the meat is almost browned, add onions; finish browning.
• Add the Worcestershire sauce; stir for another minute.
• Transfer to a 5 quart Dutch Oven, or a large soup kettle.
• Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
• Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
• Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
• Cover, and simmer 1-1/2 hours.
• Remove bay leaf and whole cloves at this point.
• Bring back to a boil.
• Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
• Finally add the Kitchen Bouquet; mix through thoroughly.
• Serves 8 - 10.
• *Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).

VENISON BOURGUIGNON (VENISON STEW)

Steps:

• Sauté meat cubes in bacon dripping until all sides are browned.
• Remove meat and sauté onion and carrot. When cooked, set vegetables aside, drain fat, and return meat to pan and toss with salt and pepper.
• Sprinkle flour evenly over mixture and toss to coat.
• Place uncovered casserole on middle rack of preheated 450 degree oven for 5 minutes, to lightly crust meat. Remove casserole from oven and reduce temperature to 325 degrees.
• Stir in wine and enough stock so that the meat is covered. Add tomato paste, garlic and herbs. Bring to a simmer, on top of stove. Toss cooked vegetables in casserole. Cover casserole and return to oven. Cook for 2 ½ to 3 hours until meat is tender.
• While meat is cooking, sauté mushrooms and baby onions in butter and beef stock. Set aside until needed.
• When meat is ready, pour contents of casserole in large sieve set over a sauce pan. Remove meat pieces and return to casserole. Add the mushroom and baby onion mixture to casserole.
• Simmer broth in saucepan for a minute or two, skimming fat as it rises. You should have at least 2 ½ cups of sauce. Taste for seasoning. Pour sauce over mixture.
• Enjoy.

VENISON STEW

Steps:

• Place meat in crock pot.
• Mix flour, pepper and salt in bowl.
• Pour over meat and coat.
• Add broth and worcestershire sauce.
• Add rest of ingredients.
• Cook on low for 8-10 hours or high for 4-5 hours.

VENISON STEW

Steps:

• Heat oil in a Dutch oven (or stewing pot) (medium-high heat).
• Brown meat. (don't fully cook . ).
• Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. ( I let the onions and garlic sweat a bit before adding the other ingredients).
• Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
• Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
• Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly.
• Add browning sauce if desired.
• Remove bay leaf.