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Full Online Book HomeLearning KitchenStews - Venison - Stove Lid Stew
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Stews - Venison -  Stove Lid Stew Post by :UKJak Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1597

Click below to download : Stews - Venison - Stove Lid Stew (Format : PDF)

Stews - Venison - Stove Lid Stew

31/2 lbs venison, moose,elk or what ever stew meat, cut into 1 1/2 in cubes.
5 tb.lard or oil
2 large onions, chopped
1 green pepper chopped
2 cloves or garlic crushed or thinly sliced
1 1/2 cup game or beef broth (canned will do)
1 cup tomato sauce, canned or homemade
1tsp. Worcestershire sauce
2 sprigs parsley, chopped or 1tbs dried
1tsp. thyme
1/2 tsp. savory
4-5 bay leaves
2 tsp salt. at least
veggies: Use potatoes 5 quartered, carrots 4 sliced thick 1 turnip diced
1tbs black strap molasses
1/2 lb kidney of game , veal or lamb ( optional)
1 dill pickle, chopped ( optional)

Roll meat cubes in flour and brown them in lard or oil in large pan. Don’t over crowd the cubes, brown them in relays so that they do not touch each other in the pan. Then set aside.

Add chopped onions, celery and green pepper and saute until tender not brown. Return the meat to the pan; add garlic, broth, tomato sauce, Worcestershire, parsley, thyme,savory, bay leaves, salt and pepper. Cover and simmer 1 hour.

Add vegetables, molasses and kidney cubes cover again and simmer for another 1 1/2 hour

Note: if the flour on the browned meat has not thickened the stew enough, mix 1tsb of four with a little water and stir into stew gradually. Let it simmer along with chopped pickle a bit longer to thicken.
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Stews - Venison -  Venison Stew Stews - Venison - Venison Stew

Stews - Venison -  Venison Stew
3 lbs. venison stew meat 3 T. veg. oil 1 1/2 c. water 1/2 c. beer 2 pkgs. (envelopes) onion gravy mix 1 T. brown sugar 1 bay leaf 1/4 t. thyme 6 carrots, cut up 1 c. frozen peas Brown venison in oil in large Dutch oven. Combine water, beer, mix, sugar, bay leaf and thyme; add to pot. Cover and simmer 1 hour til almost tender, stirring occasionally. Add carrots and cook 20 minutes. Add peas and cook 10 minutes. Serves: 6 Source: virtualcities.com 1st Traveler's Choice from: Bluebonnet Farms, San Antonio, TX

Stews - Venison -  Goulash Stews - Venison - Goulash

Stews - Venison -  Goulash
4-5 lbs meat (Meat cut into 1 inch squares) 3 Tblspoons paprika 1 tblspn tomato extract 1 teaspoon beef extract 3/4 lb Portabella or similar mushrooms 2 onions, cut fine 2 tblspns oil 1 glass red wine salt, pepper 2 cups sour cream Use a large earthenware or cast iron pot, if you have one, or one suitable for long and slow cooking. Heat the oil and cook the onion until transparent, add the meat and let it cook until it is all browned on all sides on medium heat, then add the wine, salt and pepper, tomato paste and beef