Hunter's Red Stew (venison). Canning some great tasting venison stew! Venison Hunters Stew recipe: Please let me know what you think about this recipe. Add the cubed venison and cook it until it is browned, stirring continuously.
By Editors of Fox Chapel Publishing.
In case you don't have white wine a dry red would work also just with different results.
Henke's Hunter's Venison. this link is to an external site that may or may not meet accessibility guidelines.
You can cook Hunter's Red Stew (venison) using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Hunter's Red Stew (venison)
- You need 1 1/2 lb of large chunks Venison (or beef).
- You need 3 cup of Water.
- It's 16 oz of Tomato sauce.
- You need 4 of Beef bullion cubes.
- You need 1 tsp of each, Thyme, Margoram, Pepper, Garlic powder.
- It's 1/2 tsp of each Salt, Red pepper and Onion powder.
- It's 1 tbsp of Parsley.
- You need 1 of Onion, coarse chop.
- It's 3 stick of Celery, large chop.
- It's 1 of bag baby Carrots.
- It's 6 of Red Potatoes, large chunk.
- Prepare 1 can of Corn, drained.
I've never shot an animal myself, but from little up I've enjoyed going hunting with my dad. Cooking venison is also an enjoyable pastime for me. When we butcher our deer we usually save the tenderloin and backstraps as steaks, marinate, and grill them. Crockpot Venison Stew is a hearty and flavorful recipe made with deer meat that is slow cooked to perfection.
Hunter's Red Stew (venison) instructions
- Flour your meat chunks and brown in frypan in 2Tbls oil..
- Add browned meat and remaining ingredients to crock pot..
- Cook on high 5-6 hrs..
- Serve with crusty bread and butter..
Layers of cornbread, red enchilada sauce, spicy ground venison and cheddar cheese all topped with salsa and sour cream. #venison #deer #DeerRecipes #recipes #yummy #delicious. Attention all you hunters who have been putting away venison in the freezer. The key to this recipe is the use of the rich veal stock or venison stock enhanced with the earthly delight of porcini mushrooms reduced with a large amount of red wine. In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence.
