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Posted: 14-Nov-2005, 04:52 PM
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I have a few pounds of cubed venison and I want to make a stew. Problem is I am wondering if I make a stew out of it will I loose the distinct taste of venison? I have a bunch of friends coming over Saturday and I want to make a huge pot of Venison Stew.

Anyway does anyone have a good recipe??

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Posted: 15-Nov-2005, 05:18 AM
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I usually add a half pint of guiness to my venison stew. It adds great flavor and helps to thicken the broth.

Oh yea, I add the other half pint to my self, it keeps me from taisting the stew until it is done. biggrin.gif

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Posted: 15-Nov-2005, 07:44 AM
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I'm sorry I can't offer any advice, but I will tell you this. I ate venison stew many times as a young man, and it always had a distinct taste. It was not necessarily the gamey taste so prevalent in pan or oven cooked meat, but the entire stew had a distinct and pleasant taste. Personally, I would think whatever you do to prepare the meat (some soak in milk, others in apple juice, others in wine or beer), then I would do that as if I were making steaks or burgers, and then just prepare like any other stew. The half pint of Guiness sounds good too!

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Posted: 15-Nov-2005, 09:53 AM
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QUOTE (Randy @ 14-Nov-2005, 05:52 PM)
I have a few pounds of cubed venison and I want to make a stew.  Problem is I am wondering if I make a stew out of it will I loose the distinct taste of venison?

I don't think you'd ever lose the distinctive taste of game by making a stew out of it. Rather, the whole stew will have the distinctive taste of the game. smile.gif

I've even had venison bourguignon -- delicious, but no way you would ever mistake it for beef. Use any good beef bourguignon recipe. Or here's a nice one for venison or moose:

Here's another couple of recipes I found on line:

Spicy Hearty Venison Stew
1 pound venison, cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon worcestershire
1/2 teaspoon Tabasco
1 can chicken broth
1 (28 ounce) can tomatoes, cut into chunks with liquid
1/2 large bell pepper, diced
8 medium mushrooms, cut into quarters
3 medium onions, cut into wedges
2 medium carrots, cut into bite size chunks
1 small rutabaga or parsnip, diced
1/4 teaspoon gumbo file
2 medium bay leaves
salt & pepper to taste

Brown venison in dutch oven with olive oil, Tabasco, worcestershire and garlic. When browned, add vegetable and other ingredients. Bring to a boil then reduce heat and simmer for 45 minutes to one hour.
Serve in bowls over steamed or buttered noodles. This is an excellent pick-me-up, warming meal, for cold winter days.

Out of this World Venison Stew
6 pounds venison stew meat, 1 inch cubes
6 cans beer (Molson Golden)
1 1/4 cups flour
2 tablespoons salt
3 1/4 teaspoons crushed thyme
1 1/4 teaspoons crushed pepper
8 tablespoons cooking oil
30 shakes Maggi seasoning (bouillon)
2 bay leaves
9 unpeeled potatoes, cut into 1 inch cubes
12 quartered carrots
6 medium onions, cut into 1 inch pieces
3 large whole stalks celery, cut into 1 inch length
4 cloves minced garlic
1 quart hot water
2 teaspoons worcestershire sauce
In a large bowl, combine beer marinade:
4 1/2 cups beer
1 1/2 cups minced green onion
1 cup olive oil
3/4 cup minced green pepper
9 tablespoons soy sauce
1 1/2 teaspoons Liquid Smoke
6 tablespoons sugar
3 tablespoons fresh garlic
3 tablespoons Lawry's seasoned salt
dash of red pepper

Marinate meat overnight in refrigerator, covered. Drain meat from marinade (let drain for 1/2 hour) and save liquid. In a bowl or plastic bag combine flour, thyme, pepper and salt. Coat meat in flour mixture and brown in hot oil. Brown small amounts of meat at a time and set aside to drain. In remaining oil, add more if necessary, cook onions, celery and garlic until soft (or until onions are clear). In large pot mix hot water, Maggi, worcestershire sauce and remaining marinade juice. Add onion and celery and let come to a boil. Reduce heat and simmer for at least two hours. Add potatoes, carrots, and mushrooms and simmer until vegetables are soft, about 45 minutes or more. Very good with bread and beer. Bon apetit!
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Posted: 15-Nov-2005, 04:57 PM
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You could try one of these also.
The venison will have a distinct taste, just remember to remove all visable fat. You may find more recipes here in the Wild game section of this forum.

Category: GAME
Serves: 6

2 lb Venison (cut into cubes about 1 inch size)
4 oz smoked bacon - cubed
2 tables vegetable oil
1 large onion (roughly chopped)
1 oz plain flour
1 1/2 pints beef stock
5 Ounce port
8 oz chestnuts
8 oz redcurrants (although I've used cranberries!)
4 oz mushrooms field if possible
but button mushrooms would be fine
1 Each bay leaf
Freshly milled salt/black pepper to taste
3 Ounce double cream

Set the oven to 275F. Heat the oil in a casserole dish on stove top (obviously not glass!) and brown the venison cubes. Add the bacon and onion and cook for 3 to 4 minutes. Stir in the flour. Pour in the stock & port. Then add the redcurrants, chestnuts, mushrooms and bayleaf. season to taste.

Bring slowly to simmering point then cover and cook in the oven for 2- 2.5 hours. Check the meat is tender and then remove from the oven, allow to 'sit' for 10 minutes or so and then stir in the cream. Serve at once.

I like to serve this with seasonal green vegetables such as brussel sprouts, spring greens or brocolli and creamy, mashed potatoes.

Category: 0
Serves: 6

2 Pound venison, cut up like stew
-- meat
1/2 Cup Burgundy wine
1 sm can mushrooms
1 can cream of mushroom soup
1 Pack dry onion soup mix

Put in slow cooker and mix until well
blended. Cook all day.

Prep/CookTime : 5 hrs

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