Smokyandrichvenisonstew Recipes

SMOKY AND RICH VENISON STEW

Steps:

• Lightly pound the cubed venison just to break it down, not to flatten.
• Season the meat with salt and pepper, dried thyme, and garlic powder.
• Then season the flour with Creole seasonings, cinnamon, and cumin.
• Dredge the meat in the seasoned flour.
• Heat a large, heavy pot and add the bacon grease.
• Brown the venison and remove.
• Add to the hot grease the onion, celery, bell pepper, carrots and garlic and sautee until softened. Be sure to scrape off the bottom of the pan as you saute.
• Add the red wine and deglaze the pan, stir for 2 minutes and add the olive oil to make the stirring easier.
• Add the consomme, water, tomatoes, bay leaves and ham shank.
• Return the venison to the pot.
• Simmer, uncovered for 2-3 hours stirring occasionally and adding water as needed.
• In the last 1/2 hour add the celery root, pearl onions, and peas.
• Serve hot over noodles.

NORTHEAST WOODLAND SAVORY VENISON STEW

Steps:

• In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison.
• and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well.
• Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream.
• Hot sauce recommended Tabasco.
• Salsa, any type: Mild or according to taste.

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 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.