Deer Mash Recipes

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THE BEST VENISON STEW YOU'LL EVER HAVE



The Best Venison Stew You'll Ever Have image

This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It's packed with veggies and simple ingredients. Gluten free, dairy free, paleo, Whole30 friendly.

Provided by Miss AK

Categories     Main Dish

Time 31m

Number Of Ingredients 13

1 lb. venison, diced with all sinew removed - I used leg meat*
1 Tbsp. olive oil
2 and 1/2 cups diced potatoes, I left the skin on (about 3 medium potatoes)
2 cups diced carrots
1 cup diced celery
1 large onion, diced
2 garlic cloves, minced
2 tsp. herbs de Provence*
1 tsp. salt
3/4 tsp. black pepper
1 15 0z. can diced tomatoes
4 cups unsalted beef stock or venison stock
3-4 dashes Worcestershire sauce

Steps:

  • Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
  • Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
  • When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
  • Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften.
  • Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
  • Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
  • Serve hot (is amazing with crusty bread).

DEER MASH



Deer Mash image

Make and share this Deer Mash recipe from Food.com.

Provided by gjordan

Categories     Deer

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

2 1/2 ounces creole seasoning
2 1/2 ounces slap ya mama seasoning
2 -3 carrots, chopped
1 large white onion
2 (10 ounce) cans condensed golden mushroom soup
3 cups white rice
3 lbs venison

Steps:

  • Mix creole and slap ya mama seasoning in 1 gallon ziplock.
  • Add venison and shake, make sure meat is completely covered. Set aside and let meat marinate.
  • Chop onion and carrots.
  • Add onion, carrots, soup, and rice to pressure cooker.
  • Add 2-3 tablespoons of olive oil to large skillet and bring to heat.
  • Add venison to skillet and sear, do not cook throughly, brown only.
  • Add contents of skillet to pressure cooker.
  • Cook on high for 15 minutes.

Nutrition Facts : Calories 1116.1, Fat 15.7, SaturatedFat 6, Cholesterol 295.1, Sodium 1393.2, Carbohydrate 145.3, Fiber 7.9, Sugar 7.3, Protein 93.2

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