Here a couple we like ....
VENISON STEW
2 - 3 pounds beef for stew, cut into 1-inch cubes
2 16 oz. cans beef broth
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
2 cups quartered onions
2 cups cubed potatoes (3/4”)
2 cups cubed peeled potatoes
2 tablespoons MINUTE Tapioca
1/4 teaspoon ground marjoram
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 bay leaf
You also need a braising pan with a tight light such as a Le Creuset or a Dutch oven.
COOKING DIRECTIONS
- Preheat oven to 300 degrees F. Mix all ingredients in large casserole dish; cover.
- Bake 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.
- Remove and discard bay leaf.
- For a thicker stew, add ¼ cup of Tapioca
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.
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VENISON & GUINNESS STEW
Venison Guinness Stew
Ingredients:
2 pounds lean stewing beef
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 tblspn Minute Tapioca
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.
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 (5cm) 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.
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Venison Stroganoff
2-3 lbs Venison Roast
1 can 28 oz crushed Tomatoes
1 can Crème of Mushroom Soup
1 cup Red Wine
1 can (16 oz) Chicken Stock
1 Tsp Fennel
½ tsp Rosemary (Ground)
5-8 Cloves of Garlic minched
Salt & Pepper
Tapioca Pearls
Onions
Carrots
Celery
Put half the vegies on the bottom with the roast on top. Put the seasonings on top of vegies and roast. Surround the roast with the balance of the vegies. Add the Red Wine, Chicken Stock. Sprinkle the Tapioca pearls over the mix. Mix the crushed tomatoes and cream of mushroom soup and pour over the meat and vegies. 7 - 8 hours in the crock on low.
