Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, hunter's red stew (venison). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Hunter's Red Stew (venison) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Hunter's Red Stew (venison) is something that I have loved my entire life.
Free UK Delivery on Eligible Orders Here you can find our current best price for hunter red. 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. Cook on medium high heat until onions are becoming translucent and peppers and celery are softening.
To get started with this particular recipe, we have to prepare a few components. You can have hunter's red stew (venison) using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hunter's Red Stew (venison):
- Take large chunks Venison (or beef)
- Make ready Water
- Get Tomato sauce
- Get Beef bullion cubes
- Get each, Thyme, Margoram, Pepper, Garlic powder
- Prepare each Salt, Red pepper and Onion powder
- Take Parsley
- Take Onion, coarse chop
- Take Celery, large chop
- Prepare bag baby Carrots
- Make ready Red Potatoes, large chunk
- Get Corn, drained
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.
Steps 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.
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. Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary.
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