Venison Stew Ala Dean Ramsey Recipes

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:

• Cube the venison into 1 ½ inch cubes. Cut the onion into wedges. Slice the carrots crosswise into 1 ½ inch pieces. Slice the mushrooms.
• In a skillet, heat the olive oil over medium-high heat.
• In a large mixing bowl, combine the flour, salt and pepper. Coat the cubed venison well and brown both sides in the hot olive oil.
• In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder. Bring to a simmer. Add the onion, carrots, peas, lima beans, browned cubed venison and mushrooms. Continue to simmer for about 2 hours.
• Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally. Check seasoning for salt and pepper and adjust if necessary.

Steps:

• Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.

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:

• Cube the round steak or venison into 1 1/2" cubes.
• Cut the onion into wedges.
• Slice the carrots crosswise into 1 1/2" pieces.
• Slice the mushrooms.
• In a skillet, heat the olive oil over medium-high heat.
• In a large mixing bowl, combine the flour, salt and pepper.
• Coat the cubed steak well and brown both sides in the hot olive oil.
• In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder.
• Bring to a simmer.
• Add the onion, carrots, peas, lima beans, browned cubed steak and mushrooms.
• Continue to simmer for about 2 hours.
• Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally.
• Check seasoning for salt and pepper and adjust if necessary.