Old Fashion Venison Stew Recipe
Living in Upstate New York my brother Luke used to go deer hunting all the time when I was little and we would have Venison all different ways usually in stews all winter long. My husband also a hunter got lucky this season brought me home a whole freezer full of deer to cook from what he bagged from his Upstate New York trip this year in Rome New York.
The stew came out better than I expected for my first try at it !
I couldn't tell if it was deer or beef the meat was so tender.
Here's what I did see below
Old Fashion Venison Stew Recipe
Beef Mushroom Soup I used two cans or you can use two cans beef broth and thickens with the meat coating
Red Wine I used Burgundy
Granulated Garlic
Salt, Pepper and Cayenne Pepper to taste
Potatoes 2 or 3 cubes or more
Carrots around 1 cup or more
1 tablespoon Worcestershire sauce or to taste
Bell Peppers 1 cleaned and sliced
2 cups flour seasoned : in a plastic bag with salt, pepper, granulated garlic, (pinch of dried oregano and basil and cayenne pepper) use1 teaspoon of each of the others listed to the seasoning of 2 cups flour
2 to 3 pounds Venison shoulder stew meat
Canola or Vegetable oil around 1/2 cup oil
Rinse off Venison stew meat with water. Drain and shake venison meat into a bag of seasoned flour. Fry in a large Dutch oven pan with heated vegetable or canola oil fry till golden brown on each side around 5 minutes. The oil will get absorbed with all the meat. Add can of beef mushroom soup mixed with 1 cup Cabernet wine and Worcestershire sauce. Place potatoes, carrots and sliced pepper in the pot. Add around 2 cups water. Sprinkle the pot with more granulated garlic, salt pepper and cayenne to taste.
Simmer until potatoes are soft around 1 hour. If too thick I add more wine. I cook this for around 3 1/2 to 4 hours on low heat simmer. You can also put in a oven proof pan and cook on low heat 300 degrees for around 4 hours until meat is fork tender.
Note:
You can also make this in a slow cooker, just add all of this to a slow cooker for around 6 hours on low. Meat will fall apart.
The stew came out better than I expected for my first try at it !
I couldn't tell if it was deer or beef the meat was so tender.
Here's what I did see below
Old Fashion Venison Stew Recipe
Beef Mushroom Soup I used two cans or you can use two cans beef broth and thickens with the meat coating
Red Wine I used Burgundy
Granulated Garlic
Salt, Pepper and Cayenne Pepper to taste
Potatoes 2 or 3 cubes or more
Carrots around 1 cup or more
1 tablespoon Worcestershire sauce or to taste
Bell Peppers 1 cleaned and sliced
2 cups flour seasoned : in a plastic bag with salt, pepper, granulated garlic, (pinch of dried oregano and basil and cayenne pepper) use1 teaspoon of each of the others listed to the seasoning of 2 cups flour
2 to 3 pounds Venison shoulder stew meat
Canola or Vegetable oil around 1/2 cup oil
Rinse off Venison stew meat with water. Drain and shake venison meat into a bag of seasoned flour. Fry in a large Dutch oven pan with heated vegetable or canola oil fry till golden brown on each side around 5 minutes. The oil will get absorbed with all the meat. Add can of beef mushroom soup mixed with 1 cup Cabernet wine and Worcestershire sauce. Place potatoes, carrots and sliced pepper in the pot. Add around 2 cups water. Sprinkle the pot with more granulated garlic, salt pepper and cayenne to taste.
Simmer until potatoes are soft around 1 hour. If too thick I add more wine. I cook this for around 3 1/2 to 4 hours on low heat simmer. You can also put in a oven proof pan and cook on low heat 300 degrees for around 4 hours until meat is fork tender.
Note:
You can also make this in a slow cooker, just add all of this to a slow cooker for around 6 hours on low. Meat will fall apart.
0 Response to " Old Fashion Venison Stew Recipe"
Post a Comment