Deer Stew Recipes
Victoria Said:
Do you have a good recipe for deer stew?We Answered:
For you an abundance of recipes for venison :)http://www.backwoodsbound.com/zdeer.html
Gabriel Said:
Are Deer not very clever animals?We Answered:
No they're pretty damn smart. They go wherever the feel like it until October, then only stick to posted areas after opening dayI do and it's easy.
Well, start by trimming it a lot so you lose the gamey taste
- In a crock pot toss the meat around in flour so it has a light coat
- add carrots, corn, potatoes, and whatever other veggies you like. Sometimes I throw in a rind of onion and then toss it out later.
- Add one jar of homestyle beef gravy, and one can of the cheap stuff. salt/pepper to taste.
- turn on low for 6 hours.
Keep water and flour nearby to thicken or thin the gravy to taste
Tyler Said:
i need a deer stew recipe ?We Answered:
Venison stew1/2 pound bacon cooked , 2 1/2 pounds venison chunks, 2 bay leaves 5 1/2 tsp. thyme 2 cloves minced garlic 1 can tomato paste 3 cups burgundy 1 1/2 tsp. rosemary 2 cans beef broth 1/2 cup water 1 lb. small red potatoes (quartered if large) 1 lb. carrots (in 1 inch slice) 2 small onions quartered 1 lb. small mushrooms -- quartered 3 tbsp. water mixed with 3 tbsp. corn starch 1/4 cup fresh minced parsley salt & pepper to taste Brown venison. Drain and return to pan with bay leaves, thyme, garlic and tomato paste and bacon. Cook on medium/low heat until garlic is somewhat cooked. Add burgundy and rosemary, bring to boil and simmer 1 and one half hours or until tender. Add rest of ingredients except for parsley & salt and pepper. Bring back to boil and simmer 1/2 hour to 40 minutes or until vegetables are done. Add corn starch mixture and stir until slightly thickened. Add parsley and salt & pepper to taste. Now you're done.
Kurt Said:
Any one know any good recipes for deer soup?We Answered:
Here's a couple of recipes you may like:Crock Pot Venison Soup Recipe #150232
½ day | 35 min prep
SERVES 6 -8
1 (2 ounce) packet dry onion soup mix
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 lb ground venison
2 tablespoons cooking oil (canola or grapeseed)
1 (14 1/2 ounce) can diced tomatoes
1/3 cup red lentil (optional)
1 onion, diced
1-2 garlic cloves, minced
6 cups water
3 cups frozen mixed vegetables
3 small red potatoes, diced
1 cup cabbage leaf, chopped
1 (15 ounce) can tomato sauce
1 cup macaroni noodles (uncooked)
2 bay leaves
4 beef bouillon cubes
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
In a large crock pot, mix 6 cups water with the dry onion soup packet and cream of mushroom soup.
Brown the ground venison in a skillet with the oil until no longer pink. Reserve pan juices. Add the browned meat to the crock pot. Saute the diced onion in the reserved pan juice until slightly translucent, add minced garlic and cook just to aroma then transfer everything to the crock pot.
Next, add all the vegetables, tomato sauce, lentils, bay leaves and bouillon to the pot. Cook on high until potatoes and lentils are tender (6 or 8 hours).
Seasoning: add the soy sauce and crushed red pepper flakes. Add salt and pepper to taste. I also like to add some bottled hot sauce, seasoning salt blend (Greek, Spike or whatever you like)and/or dried herbs (sage, celery seed, etc.).
Add the uncooked macaroni noodles and cook 30-45 minutes. Adjust seasoning as necessary and serve.
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Venison Soup Recipe #346993
3¼ hours | 15 min prep
SERVES 8
3 lbs venison
1 lb salt pork
1 medium onion, peeled and sliced
1/4 cup celery, diced
2 quarts water, boiling
1 teaspoon peppercorn
1/2 teaspoon mace
salt, to taste
1 tablespoon flour
1 teaspoon worcestershire sauce
1 tablespoon ketchup
1 cup sherry wine
Wipe venison and salt pork with a damp cloth and cut into pieces; place in large kettle, add vegetables and just enough water to cover.
Place a tight-fitting cover on kettle and simmer for an hour.
Add 2 quarts boiling water, peppercorns and mace; simmer for an additional two hours.
Season with salt to taste and strain.
Melt butter; add flour and blend until smooth.
Add strained broth slowly, stirring constantly until it comes to a boil.
Return meat to kettle, add worcestershire sauce and ketchup.
A few minutes before serving, add sherry.
Robin Said:
Beef stew over rice recipe? Please read?We Answered:
OK, probably this wasn't actually stew. Stew has veggies.Cooking beef in a slow cooker is an excellent way to tenderize it, and it will give a lot of flavor to it, too.
If you want a quick prep, then put a chunk of beef in the slow cooker, sprinkle it with onion soup mix, and then pour a can of cream of mushroom soup over it all. This will make a tender roast with lots of gravy. You can dissolve some beef buillion in a little hot water and add that as well, for a richer tasting gravy.
When choosing your chunk of beef, make sure that you get one that has some visible fat. Also, the cheaper cuts of meat are actually better in the slow cooker than more expensive ones.
If you want to take a little more trouble, brown the beef in a skillet with some oil before putting it in the slow cooker. You can also brown some sliced or diced onions and put them in with the beef instead of using onion soup mix. Make a brown sauce for the gravy, instead of using canned soup.
Unless you are allergic to onions, you really, really need onions in some form. You can serve this dish over mashed potatoes or cooked pasta or split biscuits, as well.
This is a very flexible dish, with many variations. The basics though are some form of roast beef, cooked in a slowcooker or oven roasted, with onions and brown gravy, served over a starch.