Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hunter's red stew (venison). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Hunter's Red Stew (venison) is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Hunter's Red Stew (venison) is something which I have loved my entire life.
Venison Hunters Stew recipe: Please let me know what you think about this recipe. To get started with this recipe, we must first prepare a few components. Add browned meat and remaining ingredients to crock pot. Cook on medium high heat until onions are becoming translucent and peppers and celery are softening.
To begin with this particular recipe, we have to prepare a few ingredients. You can have hunter's red stew (venison) using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Hunter's Red Stew (venison):
- Take 1 1/2 lb large chunks Venison (or beef)
- Get 3 cup Water
- Get 16 oz Tomato sauce
- Take 4 Beef bullion cubes
- Prepare 1 tsp each, Thyme, Margoram, Pepper, Garlic powder
- Make ready 1/2 tsp each Salt, Red pepper and Onion powder
- Prepare 1 tbsp Parsley
- Prepare 1 Onion, coarse chop
- Make ready 3 stick Celery, large chop
- Get 1 bag baby Carrots
- Prepare 6 Red Potatoes, large chunk
- Prepare 1 can Corn, drained
Sear the venison cubes until browned, then remove and set aside. Melt the remaining butter, then cook the mushrooms until they release their liquid. Place in bottom of casserole dish with the slices of onion. Hunters making Irish stew can't go wrong with neck, hock, flank, or even cubed center or eye of round roasts.
Instructions to make Hunter's Red Stew (venison):
- 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.
Place in bottom of casserole dish with the slices of onion. Hunters making Irish stew can't go wrong with neck, hock, flank, or even cubed center or eye of round roasts. Deer, moose and elk are all flavorful and will stew down to tender morsels that make superb gravy. Make sure to build a big stew, as it is always better the second day, so you should plan for leftovers—in Irish fashion. Season venison with salt & pepper and lightly coat with flour.
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