CABBAGE PATCH STEW
"On a chilly day, a hearty helping of this recipe is a welcome treat when you come home in the evening," suggests Violet Beard of Marshall, Illinois.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.
Nutrition Facts : Calories 170 calories, Fat 5g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 194mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
VENISON STEW
Simple and versatile stew. This is the 'base' recipe I use and add or change to whatever I have on hand.
Provided by Jenny Ziemann
Categories Soups, Stews and Chili Recipes Stews
Time 2h25m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
- Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
- Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
- Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 25.6 g, Cholesterol 114.7 mg, Fat 3.7 g, Fiber 3.9 g, Protein 35 g, SaturatedFat 1.4 g, Sodium 375.1 mg, Sugar 5.2 g
VENISON STEW
I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
VENISON CABBAGE STEW
When you cook with what you have in the house, this is the type of stew you can make. The vegetables can all be swapped out with what you have on hand. I use almost all organic ingredients from the garden.
Provided by Otalan6
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Season the flour with salt and pepper (and some paprika and cayenne if you like a little spice), toss the venison until covered with flour.
- Heat a tablespoon of olive oil and a tablespoon of butter in a large pot over medium heat. When butter has stopped foaming, saute the onions, leeks, mushrooms, and garlic for 2 to 3 minutes. Remove these from the pot and set aside.
- Add a tablespoon of olive oil to the now-empty pot, brown the stew meat for 2 or 3 minutes, until it absorbs all the oil and begins to cook.
- Return the onions, leeks, mushrooms, and garlic to the pot with the meat. Mix in radishes, turnip, carrots, cabbage, cauliflower, bay leaf, rosemary sprig, oregano, salt and pepper.
- Add the water and bouillon. Bring to a boil, reduce heat to low and simmer 2 hours.
- 15 minutes before finishing, toss in the cubed potatoes.
- Taste and adjust seasonings for flavor. Enjoy!
Nutrition Facts : Calories 645.3, Fat 16.7, SaturatedFat 4.4, Cholesterol 48.5, Sodium 1896.5, Carbohydrate 68.1, Fiber 12.2, Sugar 13.4, Protein 59.4
VENISON WITH CHANTERELLES IN CREAM SAUCE AND BRAISED RED CABBAGE
Steps:
- Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown.
- In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper.
- In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened.
- To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet.
- In a small bowl, combine all the ingredients.
- In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours.
- Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
- In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste.
- On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator.
- On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.
SUCCULENT BRAISED VENISON
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay
Provided by Nick Nairn
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
- Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
BLACKBERRY BRAISED RED CABBAGE WITH VENISON
Red cabbage dotted with berries perfectly cuts through game meat - serve with buttery mashed potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 12
Steps:
- Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature.
- Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
- Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts. Remove the steaks from the pan and leave to rest. Serve the cabbage and venison with mashed potato.
Nutrition Facts : Calories 385 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 32 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium
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