Hello everybody, it’s me, Dave, welcome to our recipe site. 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’m gonna make it a little bit unique. 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 is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Hunter's Red Stew (venison) is something that I’ve loved my whole life. They’re fine and they look wonderful.
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. Add the cubed venison and cook it until it is browned, stirring continuously. Melt some of the butter in a Dutch Oven over medium heat; Brown venison in batches and remove and reserve.
To get started with this recipe, we must prepare a few ingredients. You can have hunter's red stew (venison) using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Hunter's Red Stew (venison):
- Take 1 1/2 lb large chunks Venison (or beef)
- Get 3 cup Water
- Make ready 16 oz Tomato sauce
- Get 4 Beef bullion cubes
- Take 1 tsp each, Thyme, Margoram, Pepper, Garlic powder
- Get 1/2 tsp each Salt, Red pepper and Onion powder
- Get 1 tbsp Parsley
- Prepare 1 Onion, coarse chop
- Prepare 3 stick Celery, large chop
- Get 1 bag baby Carrots
- Take 6 Red Potatoes, large chunk
- Prepare 1 can Corn, drained
How to Make Hunters Venison Stew. Brown the meat with onions and drain. Mix all ingredients together and pour into casserole dish. Place in bottom of casserole dish with the slices of onion.
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.
Mix all ingredients together and pour into casserole dish. 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.
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