Venison Cider Stew Recipe Recipes Recipe For Lasagna

VENISON STEW

Steps:

• Toss the venison in the flour.
• Heat half the oil in a large cast iron pot and fry the meat until browned all over.
• Remove the meat from the pot and set aside.
• Add the remaining oil and fry the onions and garlic gently for 5 minutes or until softened.
• Stir in the carrots, turnips and celery and cook for another 5 minutes.
• Add the browned venison, allspice, cumin, cardamom and bay to the stew.
• Top the stew with Guinness until all the ingredients are submerged.
• Bring the mixture to a slow simmer and let it cook for 2 hours or until the meat is tender.
• Towards the end of cooking time, add the orange zest and juice. Season to taste.
• Season with buttery mash and steamed green vegetables.

VENISON LASAGNA

Steps:

• Make the sauce. Brown the meat in a large, heavy pot like a Dutch oven. Take your time and do this in batches. It could take as long as 20 minutes. Put all the browned meat back in the pot and then add the chopped onions and cook for another 4 to 8 minutes, then add the garlic and cook for another 2 to 3 minutes. Add seasonings - fennel seeds and pollen if using, oregano, basil, maybe a little cayenne if you want - and mix well.
• Mix the wine and tomato paste and pour in the pot. Bring to a boil over high heat, stirring often. Add the tomato sauce and can of crushed tomatoes and mix again. Bring to a simmer and taste it: If it's too acidic, add the sugar. Cook slowly for 1 to 2 hours. This can be done as much as two days ahead of time.
• Prepare the lasagna. Soak the lasagna noodles in hot water for 15 to 20 minutes. Preheat the oven to 350°F.
• Meanwhile, mix the parsley with the ricotta cheese in a bowl. Grate the pecorino or parmesan and shred the mozzarella. Grate 1/2 a nutmeg into the ricotta. If you can't find whole nutmegs, use 1 teaspoon.
• To assemble, spread a good amount of the meat sauce on the bottom of a standard 9-inch by 13-inch casserole pan. Remove the lasagna noodles and lay on the meat sauce. Spread half the ricotta cheese mixture on the noodles, then half the mozzarella cheese, then 1/2 the pecorino.
• Add another layer of meat sauce - you will have one final layer after this - then the rest of the noodles. Add the remaining ricotta and mozzarella, plus 1/2 of the remaining pecorino. Spread the remaining meat sauce on this, then sprinkle with the last bit of pecorino.
• To cook, cover the lasagna with foil. You might want to spray the underside first with non-stick spray so the cheese doesn't stick to it. Bake covered for 25 minutes. Carefully take off the foil and bake for another 25 minutes. Let the lasagna rest for 10 to 15 minutes before serving with a strong red wine.

VENISON STEW I

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.

VENISON STEW

Steps:

• Heat oil in a Dutch oven (or stewing pot) (medium-high heat).
• Brown meat. (don't fully cook . ).
• Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. ( I let the onions and garlic sweat a bit before adding the other ingredients).
• Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
• Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
• Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly.
• Add browning sauce if desired.
• Remove bay leaf.

VENISON STEW

Steps:

• Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
• Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.
• Return the meat to the pan, deglaze with red wine. Set aside.
• Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
• Add chopped fresh red pepper and juniper berries, sauté briefly.
• Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.
• Serve with potato gnocchi, polenta or short pasta.

VENISON PEPPER STEW

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add venison, a few pieces at a time, and shake to coat., In a large heavy saucepan, brown meat in drippings on all sides. Add onion; cook and stir for 1 minute. Stir in the water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender., Stir in the remaining ingredients. Return to a boil. Reduce heat; cover and simmer 30-35 minutes longer or until vegetables are tender. Discard bay leaf.