Post by Sunshine on Jan 28, 2007 0:58:32 GMT -5
Venison Stew
~ 2 lb's venison, cut into bite size pieces
~ 1 tbsp olive oil
~ garlic powder
~ onion powder
~ cajun seasoning
~ 2 large onions, sliced into rings
~ 1 cup fresh mushrooms
~ 2 cans peas
~ 4 - 5 large potatoes, cut into wedges (skin on if desired)
~ carrots, as many as desired, skinned and cut into 2 inch pieces
~ 1 1/2 cups chopped celery
~ 3 tbsp browning sauce (Kitchen Bouquet)
~ 3 beef bouillon cubes
~ 1 cup red wine
~ 1 tbsp hot sauce
~ 2 - 3 cups water
~ 1 1/2 cups all purpose flour
In a skillet, heat the oil. Add the deer. Season with the garlic powder, onion powder and cajun seasoning to taste.
Lightly brown the meat. Drain off oil.
Place the meat in a large crock pot and add the other ingredients.
Cook on high for 2 to 3 hours stirring occasionally.
After the stew has cooked down after a few hours, slowly add the flour until the desired thickness of the gravy is achieved.
Turn crock pot to low and cook another hour. Stir every 15 minutes.
Serve with fresh bread and butter.
Venison Potato Casserole
~ 1 lb ground deer
~ 2 strips bacon, diced
~ 1 large onion, chopped
~ 1 can (8oz) sliced mushrooms, drained
~ 1 carrot, finely chopped
~ 1 cup beef broth
~ 1 tbsp worcestershire sauce
~ 1 tsp dried tarragon
~ 1/4 tsp pepper
~ 3 cups hot mashed potatoes
~ 3/4 cup shredded cheddar cheese, divided
~ paprika
In a skillet, cook the bacon until crisp. Remove bacon and keep 1 tsp of the drippings.
Brown the deer in the bacon drippings until done. Drain.
Stir the onion, mushrooms, carrot, beef broth, worcestershire sauce, tarragon and pepper into the deer.
Bring to a boil, reduce heat and simmer for 15 - 20 minutes or until the vegetables are tender. Add the bacon.
Pour into a greased 2 quart baking dish.
Combine the potatoes and 1/2 cup of the cheese. Spread over the top of the deer mixture.
Sprinkle with paprika and the rest of the cheese.
Bake uncovered for 20 - 30 minutes at 350 degrees.