Venison Cider Stew Recipe Recipes Recipe For Chicken

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VENISON STEW I



Venison Stew I image

A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews

Yield 7

Number Of Ingredients 13

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
¼ cup all-purpose flour
¼ cup water

Steps:

  • In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
  • Add potatoes and carrots; cook until tender.
  • Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 44.6 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 6.5 g, Protein 34.8 g, SaturatedFat 1.8 g, Sodium 1146.9 mg, Sugar 6.7 g

VENISON STEW RECIPE (USING A PRESSURE COOKER)



Venison Stew Recipe (using a pressure cooker) image

Hearty Venison Stew loaded with tender cubes of venison, potatoes, and carrots.

Provided by Hilda Sterner

Categories     Main Course     Main Dish

Time 1h

Number Of Ingredients 16

4 slices chopped thick-cut bacon ((or 2 tablespoons olive oil))
2 lbs venison/elk meat ((cubed))
1 tsp salt
1 tsp paprika
½ tsp black pepper
½ tsp crushed red pepper flakes ((optional))
1 large onion ((chopped))
4 cloves garlic ((sliced))
4 cups broth ((beef or chicken))
1 14.5 oz canned diced tomatoes
2 tsp dried thyme
1 tsp sage
3 medium russet potatoes ((cubed))
1 cup roughly chopped carrots
¼ cup flour
¼ cup red wine

Steps:

  • Press "start" on the pressure cooker and select "saute/high" then select "start." Saute the chopped bacon until it renders some of its fat. If using oil instead, heat oil.
  • Season the stew meat with salt, paprika, black pepper, and crushed red pepper. Brown the meat in batches, making sure not to crowd the pressure cooker.
  • Add diced yellow onion and garlic to the last batch of meat and saute until caramelized.
  • Return the remaining meat to the pot, along with the broth. Deglaze the pot, scraping up any brown bits that may be stuck to the bottom of the pot. Add diced tomatoes, thyme, and sage. Stir to combine.
  • Lock the lid in place, and select "high pressure." Set the vent to "seal" and the time to 15 minutes, then press "start." When the time is up, "natural release" for 5 minutes then finish with a "quick release." When the valve drops, remove the lid and stir in the potatoes and carrots.
  • Lock the lid in place again and select "pressure cook." Set the vent to "seal." Set the time to 5 minutes and press "start." When the time is up, "natural release" for 5 minutes, followed by "quick pressure release."
  • Meanwhile, whisk wine and flour together to form a paste. Stir in ½ cup of the hot broth from the pot until you have a smooth slurry.
  • Pour the slurry back into the pot, and stir to combine. Select "saute" and "start." Bring the stew to a boil, stirring until the stew is thickened.

Nutrition Facts : ServingSize 1 serving, Calories 349 kcal, Fat 6 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 759 mg, Fiber 3 g, Carbohydrate 25 g, Protein 43 g, Sugar 4 g

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