Northeast Woodland Savory Venison Stew Recipes

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.

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.

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).

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.

Steps:

• In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

Steps:

• Place the carrots, celery and onion in a 5-qt. slow cooker. In a bowl or shallow dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Place beef over vegetables., In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top., Cover and cook on low until meat and vegetables are tender, 8-10 hours, adding mushrooms during the last hour. Serve with noodles., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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.