My today’s recipe is strait out of my Mom’s cookbook. My Dad spent the fall season hunting to fill our freezer with meat to save on the grocery bill. This was one of her go to venison recipes but can you can also use beef…. Lisa
- 1/4 cup flour
- 1 T flour
- 1 onion, chopped
- 2 cloves minced garlic
- 1 1/2 pound venison, stew meat
- 1 cup carrot sliced
- 2 cups Yukon gold or red potato peeled and cubed
- 1 can tomato paste
- 1 container of fresh mushrooms
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon dried tarragon
- 1 bayleaf
- 1 tsp creole seasoning
- ¼ teaspoon salt
- 1 cup red wine
- 1 cup beef broth
In a large mixing bowl, sprinkle the flour, teaspoon salt, and teaspoon pepper over top of the venison stew meat. Toss to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add the venison. Cook for 4 minutes or until browned on all sides, turning frequently. Add the potatoes, mushrooms, celery, carrots, onion, venison stew meat, tomato paste, sage, tarragon , bayleaf thyme, and , seasoning. Cover and cook on low 7 1/2 hours or until meat is tender.
Venison Tips :
- Spices may be used to cover up the ‘gamey’ flavors in venison.
- Experiment with herbs like rosemary, marjoram, thyme and sage.
Rub with fat
- Add other fats to keep game meat from becoming too dry.
- Rub a roast with oil, butter, margarine, bacon fat, sweet cream or sour cream to add moisture, richness and flavor.
- Marinade may be used to cover up the ‘gamey’ flavors in venison.
- Marinades tenderize (soften muscle fibers) and enhance the flavor of venison.
- Marinades can add fat and calories to this lean cut of meat.
- Always be marinate meats in the refrigerator.
- Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.
No time to marinate? Cover the meat with vinegar water (2 tablespoons vinegar to a quart of water) and place in the refrigerator for about an hour before cooking.
My Mom always marinated hers in Wishbone Italian salad dressing.