Hunter's Red Stew (venison)
Hunter's Red Stew (venison)

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, hunter's red stew (venison). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Hunter's Red Stew (venison) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Hunter's Red Stew (venison) is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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):
  1. Prepare 1 1/2 lb large chunks Venison (or beef)
  2. Take 3 cup Water
  3. Get 16 oz Tomato sauce
  4. Make ready 4 Beef bullion cubes
  5. Take 1 tsp each, Thyme, Margoram, Pepper, Garlic powder
  6. Make ready 1/2 tsp each Salt, Red pepper and Onion powder
  7. Prepare 1 tbsp Parsley
  8. Get 1 Onion, coarse chop
  9. Get 3 stick Celery, large chop
  10. Take 1 bag baby Carrots
  11. Take 6 Red Potatoes, large chunk
  12. Take 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):
  1. Flour your meat chunks and brown in frypan in 2Tbls oil.
  2. Add browned meat and remaining ingredients to crock pot.
  3. Cook on high 5-6 hrs.
  4. 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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