Venison Stew

This one is just perfect for the holiday season. Its an original recipe and has pleased my family for years! Experiment if you wish, its up to you. Many folks will tell you to briefly pan fry your veninson cubes in cooking oil, after they've been dredged in flour, and BEFORE putting them into your stew mix. That's NOT my recipe, because I want you to taste the meat! However, I DO want you to marinate your venison.

MAIN INGREDIENTS:

2 - 1 1/2 pounds of cubed (shoulder) venison
1 medium to large onion, roughly choppeded
4-5 carrots, sliced "medium" thin
4-5 potatoes, quartered
1 cup red wine
(NOT cooking wine, but wine you'd drink)
4 ounces of canned beef broth
4 ounces of water
2 large cloves of FRESH minced garlic
(use a garlic press, if you have one)
2 bay leaves
Salt and pepper, to taste

PREPARATION:
Marinate your venison (see below). for 24 hours in refrigerator. You will also need a Crock Pot or othe slow cooker. Due to cooking time, there is NO need to sautee your onions and garlic. Place ALL ingredientsi n cooker and stir together. Place on medium heat. This IS going to take awhile. Its done when the mean is tender and almost falls apart when forked. NOTE: If the stew becomes too thick, as it cooks, add either water, beef broth, or wine (its really up to you). If its too thin, stir in a bit of flour. Before serving, remove the bay leaves. ANOTHER NOTE: Some folks MAY want to add a diced jalepeno or two into the slow cooker. I don't, because I want you to tase the meat, NOT the heat! :-).

RAW MARINADE:

INGREDIENTS:

1 stalk celery (leaves and all
1 clove FRESH garlic
1/2 tsp. dried thyme
1 bay leaf
1 cup red or blish wine
(NOT cooking wine, but wine you would drink)
1/2 cup virgin olive oil
1 teaspoon salt
1/2 tablespoon black peppercorns

RAW PREP:

Mix all ingredients together in a dish that can be covered and add you venison cubes. Refrigerate 24 hours before removing the cubes from the marinade and placing in your Crock Pot or slow cooker

Posted: Tuesday 23rd December 2008, 3:35 PM

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