Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, venison stew. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Cubes of venison stew meat are browned with onions and garlic and combined with Worcestershire sauce, oregano and covered with water in this stew with chunks of carrots and potatoes. In a Dutch oven, heat oil over medium heat. Venison stew with a flavorful, red wine-based broth has plenty of vegetables for a hearty and warming meal on cold evenings.
Venison Stew is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Venison Stew is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have venison stew using 19 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Venison Stew:
- Get 1 pound venison
- Make ready 2 large red onions
- Take 3 heaped tablespoons garlic
- Prepare 5 stalks celery
- Take 3 carrots sliced
- Take 4 red potatoes
- Make ready 1 bundle cilantro
- Prepare 1 carton beef stock
- Take as needed Flour
- Take As needed seasoned salt
- Prepare As needed salt
- Prepare As needed pepper
- Get As needed oregano
- Prepare As needed basil
- Prepare As needed paprika
- Take As needed thyme
- Get As needed tumeric
- Get 1/4 cup vinegar
- Make ready 1/2 stick butter
His grandfather gave me the hint of adding cabbage to the stew, it definately enhances the flavor! The venison stew is done when the meat and vegetables are tender and the sauce is thickened. The Spruce Eats / Diana Chistruga Serve the casserole with simple, fresh, green vegetables and a spoon or two of lovely mashed potatoes to soak up the juices. Heat oil in a large nonstick skillet over medium-high heat; add venison.
Steps to make Venison Stew:
- Simply pour everything except flour into slow cooker.
- Low heat for 10 hours
- At 8 hours mix flour in until stew is at preferred thickness
- At ten hours remove from slow cooker
- Enjoy!
Pour beer and broth over venison. Heat olive oil in a large stockpot or Dutch oven over medium heat. Don't worry if you can't get venison, because stewing beef will also be delicious. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves.
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