stew
05-12-2007, 01:28 PM
#2
Typical Buck
Join Date: Nov 2003
Location: Southampton, Ontario, Canada
Posts: 974
RE: stew
Here's a few
World's Easiest Venison Stew
I am sure there are some good recipes out there but I found a great way to make stew real easy yet is excellent:
2lbs venison cubed
2 cups frozen mixed vegetables
2 cans Beef Gravy
1 cup water
Salt / Pepper to your taste ( I like it spicy)
You add all the ingredients into a slow cooker (crock pot) and let cook for about 5 hours on the high setting. This works within a 3 qt crock pot and is excellent. My wife and kids who are not that crazy about venison enjoyed this stew. You can add stew mix for thicker or spicier flavor
Venison Fruit Stew
2 lbs. Venison, cubed into 1” pieces
2 Tbs. Peanut oil
3 cups sweet potatoes
16 oz. Can tomatoes
1 cup diced onion
½ cup diced green pepper
¼ tsp. cinnamon
1 clove garlic, crushed
½ cup water
¼ tsp. black pepper
1 tsp. salt
2 ears frozen corn on the cob
2 medium zucchinis, sliced
16 oz. Can peach slices drained
Remove all fat, gristle and membrane from the venison. Cut sweet potatoes into 1 inch cubes, cut thawed corn into two inch pieces. Tomatoes should be cut into pieces but not drained. In a heavy frying pan heat oil and sear the venison. Drain, mix all ingredients except corn, zucchini, and peaches in a casserole dish. Cover and bake at 350 for 75 minutes. Stir in corn and zucchini and bake for another 45 minutes. Add peach slices and serve.
Wild Game Stew
3 lb. venison cubed
48 0z. can V-8 juice
1 turnip cubed
5 carrots sliced
5 potatoes cubed
5 stalks celery chopped
2 large onions chopped
¼ cup Louisiana hot sauce
1 bay leaf
4 cloves garlic crushed
1/3 cup Worcestershire sauce
1/3 cup BBQ sauce
Brown meat with garlic in oil. Add meat to all other ingredients in large crockpot, cover and simmer 8 hr.
Italian Venison Stew
2 lbs. stew meat
12 small carrots
1 cup chopped celery
2 tbsp. olive oil or bacon fat
1 diced medium onion
1 tsp. Garlic powder
2 bay leaves
1 tsp. salt
1 tbsp. Sugar
1/2 tsp. Pepper
1 cup red wine
tsp. Garlic powder
1/2 tsp. paprika
1 tsp. oregano thyme leaves
One quarter tsp. nutmeg
Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times.
BBQ Mex Stew
2 lbs. Lean venison cubes
1 cup BBQ sauce bullseye original is best
1 cup salsa
1 pkt taco seasoning
2 cups frozen corn nibblets
1 can 15-oz. Chick peas
1 can 15-oz. Black beans, rinsed and drained
½ cup fresh cilantro (optional)
Combine all except the beans and cilantro and cook in a slow cooker for 8-10 hrs. Stir in cilantro and beans , let stand for 10 minutes
Irish Venison Stew
2 pounds of a choice meat,cut into chunks(Venison, Buffalo , Elk, Beef, Antleope, Lamb)
1 tablespoon juniper berries, crushed
1 tablespoon black peppercorns
3 garlic cloves, coarsely chopped
1-1/2 cups dry red wine
2 to 3 tablespoons olive oil
2 cups celery, cut into 1-inch diagonals
6 to 8 peeled small boiling onions
1-2 cups beef stock
salt and pepper)
Wash buttemilk off the venison. Mix the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.
Drain off the marinade and save. Heat the olive oil in your pot and brown the venison. Add the celery and onions. Add all the red wine and 3/4 cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.
Remove from the oven. Season with salt and pepper and serve.
Mexican Venison Stew
3 lbs. Venison, cut into 1" cubes
1/4 pound Chirozo sausages, diced small
2 cans red beans
1 large can tomatoes
3 medium onions, diced 1"
3 large carrots, diced 1"
3 stalks celery, diced 1"
1 tbsp. garlic
1 pkg. sliced mushrooms
2 tbsp. chili powder
1/4 cup flour, all purpose
2 cups red wine
2 cups beef broth
1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme
jalapeno pepper sauce to taste
2 large green pappers, seeded and diced
Brown venison and sausage in a large pot, add all vegetable and sauté for 5 more minutes. Then add the flour and cook for 3 minutes. Finish with the red wine, broth and seasonings. Let simmer 1 hour and serve with hot French bread. IMPORTANT - you must stir constantly so the stew does not stick to the bottom of the pot and burn. Serves 10
Red Whiskey Stew
1-1/2 lbs. venison brisket meat, cut into cubes
6 Tbs. flour
1 salt
1 tsp. pepper
1 tsp. garlic powder
1/4 cup cooking oil
1 onion, chopped
1 large can of beef broth
2 tsp. brown sugar
3 ounces bourbon whiskey
1 pkg. frozen mix veggie’s (3 cups of fresh)
1 large can of cut green beans
Blend together flour, salt, pepper and garlic powder, then dredge the venison with mixture. In a skillet containing cooking oil, brown the venison chunks and onion simultaneously. Transfer the meat and onion to your stew pot; add beef broth and enough water to cover meat. Just barely bring to a boil, then quickly reduce the heat and simmer 1-hour Add veggies. And cook 1 hour longer
Enjoy with a nice homebaked loaf of bread and a salad
World's Easiest Venison Stew
I am sure there are some good recipes out there but I found a great way to make stew real easy yet is excellent:
2lbs venison cubed
2 cups frozen mixed vegetables
2 cans Beef Gravy
1 cup water
Salt / Pepper to your taste ( I like it spicy)
You add all the ingredients into a slow cooker (crock pot) and let cook for about 5 hours on the high setting. This works within a 3 qt crock pot and is excellent. My wife and kids who are not that crazy about venison enjoyed this stew. You can add stew mix for thicker or spicier flavor
Venison Fruit Stew
2 lbs. Venison, cubed into 1” pieces
2 Tbs. Peanut oil
3 cups sweet potatoes
16 oz. Can tomatoes
1 cup diced onion
½ cup diced green pepper
¼ tsp. cinnamon
1 clove garlic, crushed
½ cup water
¼ tsp. black pepper
1 tsp. salt
2 ears frozen corn on the cob
2 medium zucchinis, sliced
16 oz. Can peach slices drained
Remove all fat, gristle and membrane from the venison. Cut sweet potatoes into 1 inch cubes, cut thawed corn into two inch pieces. Tomatoes should be cut into pieces but not drained. In a heavy frying pan heat oil and sear the venison. Drain, mix all ingredients except corn, zucchini, and peaches in a casserole dish. Cover and bake at 350 for 75 minutes. Stir in corn and zucchini and bake for another 45 minutes. Add peach slices and serve.
Wild Game Stew
3 lb. venison cubed
48 0z. can V-8 juice
1 turnip cubed
5 carrots sliced
5 potatoes cubed
5 stalks celery chopped
2 large onions chopped
¼ cup Louisiana hot sauce
1 bay leaf
4 cloves garlic crushed
1/3 cup Worcestershire sauce
1/3 cup BBQ sauce
Brown meat with garlic in oil. Add meat to all other ingredients in large crockpot, cover and simmer 8 hr.
Italian Venison Stew
2 lbs. stew meat
12 small carrots
1 cup chopped celery
2 tbsp. olive oil or bacon fat
1 diced medium onion
1 tsp. Garlic powder
2 bay leaves
1 tsp. salt
1 tbsp. Sugar
1/2 tsp. Pepper
1 cup red wine
tsp. Garlic powder
1/2 tsp. paprika
1 tsp. oregano thyme leaves
One quarter tsp. nutmeg
Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times.
BBQ Mex Stew
2 lbs. Lean venison cubes
1 cup BBQ sauce bullseye original is best
1 cup salsa
1 pkt taco seasoning
2 cups frozen corn nibblets
1 can 15-oz. Chick peas
1 can 15-oz. Black beans, rinsed and drained
½ cup fresh cilantro (optional)
Combine all except the beans and cilantro and cook in a slow cooker for 8-10 hrs. Stir in cilantro and beans , let stand for 10 minutes
Irish Venison Stew
2 pounds of a choice meat,cut into chunks(Venison, Buffalo , Elk, Beef, Antleope, Lamb)
1 tablespoon juniper berries, crushed
1 tablespoon black peppercorns
3 garlic cloves, coarsely chopped
1-1/2 cups dry red wine
2 to 3 tablespoons olive oil
2 cups celery, cut into 1-inch diagonals
6 to 8 peeled small boiling onions
1-2 cups beef stock
salt and pepper)
Wash buttemilk off the venison. Mix the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.
Drain off the marinade and save. Heat the olive oil in your pot and brown the venison. Add the celery and onions. Add all the red wine and 3/4 cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.
Remove from the oven. Season with salt and pepper and serve.
Mexican Venison Stew
3 lbs. Venison, cut into 1" cubes
1/4 pound Chirozo sausages, diced small
2 cans red beans
1 large can tomatoes
3 medium onions, diced 1"
3 large carrots, diced 1"
3 stalks celery, diced 1"
1 tbsp. garlic
1 pkg. sliced mushrooms
2 tbsp. chili powder
1/4 cup flour, all purpose
2 cups red wine
2 cups beef broth
1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme
jalapeno pepper sauce to taste
2 large green pappers, seeded and diced
Brown venison and sausage in a large pot, add all vegetable and sauté for 5 more minutes. Then add the flour and cook for 3 minutes. Finish with the red wine, broth and seasonings. Let simmer 1 hour and serve with hot French bread. IMPORTANT - you must stir constantly so the stew does not stick to the bottom of the pot and burn. Serves 10
Red Whiskey Stew
1-1/2 lbs. venison brisket meat, cut into cubes
6 Tbs. flour
1 salt
1 tsp. pepper
1 tsp. garlic powder
1/4 cup cooking oil
1 onion, chopped
1 large can of beef broth
2 tsp. brown sugar
3 ounces bourbon whiskey
1 pkg. frozen mix veggie’s (3 cups of fresh)
1 large can of cut green beans
Blend together flour, salt, pepper and garlic powder, then dredge the venison with mixture. In a skillet containing cooking oil, brown the venison chunks and onion simultaneously. Transfer the meat and onion to your stew pot; add beef broth and enough water to cover meat. Just barely bring to a boil, then quickly reduce the heat and simmer 1-hour Add veggies. And cook 1 hour longer
Enjoy with a nice homebaked loaf of bread and a salad
06-14-2007, 02:33 PM
#4
Nontypical Buck
Join Date: Apr 2006
Location: Winnipeg MB Canada
Posts: 1,094
RE: stew
Its hard to beat BigGuy01 in this category...... in fact he has been helpful on many occassions(sp), but I have had to simplify in the last little while due to monetary issues. Here's what I have been doing andits very simple
Cut 2 large onions and 4 large carrots, cook onions until translucent, add salt pepper and garlic, add carrots sliced or diced whatever.Cover veggies w/water,bring tosimmer, dice venison(I like mine a little on the small side) and coat in flower. Add to water and cook on low overnight, shorter if desired, as little as 2.5-3hrs.
I have always browned myflowered meat B4 but tried to make a shrtcut and it actually turns out better this way. I find venison to beon the firm/dry side when stewed........ try it this way and the meat falls apart in your mouth.. My .2cents
Cut 2 large onions and 4 large carrots, cook onions until translucent, add salt pepper and garlic, add carrots sliced or diced whatever.Cover veggies w/water,bring tosimmer, dice venison(I like mine a little on the small side) and coat in flower. Add to water and cook on low overnight, shorter if desired, as little as 2.5-3hrs.
I have always browned myflowered meat B4 but tried to make a shrtcut and it actually turns out better this way. I find venison to beon the firm/dry side when stewed........ try it this way and the meat falls apart in your mouth.. My .2cents
07-13-2007, 11:09 AM
#7
Nontypical Buck
Thread Starter
Join Date: Apr 2007
Location:
Posts: 2,053
RE: stew
Somewhere along the way I seem to have lost my manners and I forget to thank you guys. So thank you for all your help and forgive me for my rudeness.
Here is another tip I found, if my stew isn't as thick as I would like I just need to add cornstarch instead of flour whih makes it taste gross. It's okay to laugh, when I was growing up most everything my mom made was out of a box. I have been learning new recipes for about 7 years now and there are still a lot of things I want to learn how to make. If you ever want a recipe for finnish sweet bread let me know it is awesome, and makes very good ham and cheese sandwiches.
Here is another tip I found, if my stew isn't as thick as I would like I just need to add cornstarch instead of flour whih makes it taste gross. It's okay to laugh, when I was growing up most everything my mom made was out of a box. I have been learning new recipes for about 7 years now and there are still a lot of things I want to learn how to make. If you ever want a recipe for finnish sweet bread let me know it is awesome, and makes very good ham and cheese sandwiches.
07-14-2007, 05:35 AM
#8
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
RE: stew
[quote][If you ever want a recipe for finnish sweet bread let me know it is awesome, and makes very good ham and cheese sandwiches. /quote]
Being of Scandanavian decent I would love to try it.
Please post it.
Being of Scandanavian decent I would love to try it.
Please post it.
