Yummy Venison (or Beef) Stew
I was excited to learn that my neighbor’s
11-year-old daughter bagged her first
buck-opening day of deer season. Way to go Alex!
Now here’s a recipe you can have your mom make
for you. Oh, yes, and our readers might like to
give this recipe for venison or beef stew a try,
too.
Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 5 Hrs 55 Min
Ingredients:
3 Pounds Venison (deer meat) or Beef
7 Cups Water as needed
5 Cubes Beef Bouillon Cubes
1 Onion, thinly sliced
1/3 Cup All-Purpose Flour
2 Tablespoons Vegetable Oil
1 1/2 Cups sliced Carrots
1 1/2 Cups chopped Celery
1 1/2 Cups Potatoes, cubed
1/2 Cup All-Purpose Flour
1 Cup hot Water
Directions:
* Cut meat into bite-sized pieces.
* Mix with onions, and toss mixture with 1/3 cup
flour.
* Heat oil in a large saucepan, and cook over
medium low heat until browned.
* Place browned meat and bouillon cubes into
crock-pot.
* Add water until meat is covered with 1 inch
liquid. Cover.
* Slow cook on high for about 5 hours. This
should be long enough to make meat very tender.
* To thicken up the gravy, mix 1/2 cup flour
with 1 cup hot water until flour is dissolved.
* Pour into crock-pot, and stir. Repeat if not
thick enough.
Veggie Options:
* If you are not using veggies, the stew is
ready to pour over the rice now.
* If you are going to use veggies, add them now.
Cook until vegetables are tender.
Another option that some people like to do is
combine equal parts venison and beef in this
recipe to cut the gaminess of the venison.
Courtesy of ... AllRecipes.com |
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