Tree Spud
5 year old buck +
Thought we should start a thread on some venison recipes, here is one we enjoy.
++++++++++++++++++
GUINNESS VENISON STEW
Ingredients:
2-3 lbs venison - cubed
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
2 12 oz bottles Guinness stout beer
2 cups carrots, cut into chunks
2 cups cubed potatoes (3/4”)
Sprig of thyme
2 tbl spn Minute Tapioca
You also need a braising pan with a tight light such as a Le Creuset or a Dutch oven.
Instructions
Trim the meat of any fat or gristle, cut into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
For a thicker stew, add ¼ cup of Tapioca
Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
Optional – Thaw a pack of frozen peas and bring to room temperature. After taking stew out of oven, stir peas into the stew. You can also stir in a jar of canned pearl onions.
++++++++++++++++++
GUINNESS VENISON STEW
Ingredients:
2-3 lbs venison - cubed
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
2 12 oz bottles Guinness stout beer
2 cups carrots, cut into chunks
2 cups cubed potatoes (3/4”)
Sprig of thyme
2 tbl spn Minute Tapioca
You also need a braising pan with a tight light such as a Le Creuset or a Dutch oven.
Instructions
Trim the meat of any fat or gristle, cut into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
For a thicker stew, add ¼ cup of Tapioca
Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
Optional – Thaw a pack of frozen peas and bring to room temperature. After taking stew out of oven, stir peas into the stew. You can also stir in a jar of canned pearl onions.
