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Venison Stew
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Description:Venison stew that was cooked in a Tagine, but works well in a Dutch Oven. It is best if cooked, then served the next day. Can serve over rice, noodles, etc. One could also add potatoes, but we served over rice - enough carbs for us! :-)
Ingredients:3 tbsp olive oil 2 lb venison stew meat ¼ cup flour 2 tbsp Dizzy Pig Raising the Steak 2 tbsp Dizzy Pig Cowlick 2 tbsp Cluck & Squeal Beef Specific 2 cups chopped onions 1 cup chopped bell pepper 1 cup chopped celery 1 cup chopped carrots ½ bell pepper , bite size pieces 1 sml onion, bite size pieces 6-8 sml carrots, bite size pieces 2 stalks celery, bite size pieces 1 tbsp garlic, chopped 1 cup chopped tomatoes, peeled and seeded (optional) 1 tbsp chopped fresh basil 1 tbsp chopped fresh thyme 2 bay leaves 1 cup red wine 4 cups brown stock Salt and black pepper
Instructions:1) In a bottom of Tagine or Dutch Oven, over high heat, add the olive oil. 2) Coat the meat with the 3 rubs and allow to rest while getting Egg stable. 2) Add the flour to a gallon ziplock bag and shake the meat pieces to get a light coating. Might have to do in stages. 3) When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Remove meat and sauté the onions, bell peppers, celery and carrots for 2-3 minutes. Season with salt and pepper. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. 4) Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Add the bite-sized vegetables after about 1 hour. 5) Simmer the stew for 1-2 hours, or until the meat is very tender. If the liquid evaporates too much add a little more stock. 6) Remove the stew from the oven and serve in shallow bowls over rice, noodles or with crusty bread. (Better if rest overnight in the fridge and serve the next day).
Notes:
Number Of Servings:4-6Source:Modified from Emeril\'s recipe on food network.com
Vegetarian:YesTime To Prepare:
Date:Fri 28 Nov 2014 19:55:47 UTCViewed:12143 times
Author:Misippi Egger (Clark Ethridge)Email:
Rating:No votes

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