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Venison Stew

chef.gonzalo's picture
Ingredients
  Boneless venison/Beef stew meat 1 Pound, cut into 1/2 -inch cubes
  Water 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon, coarsely ground
  Dry red wine 1⁄2 Cup (8 tbs)
  Carrots 4 Medium, cut into thirds
  Potatoes 2 Medium, peeled and cubed for 2 cups
  Cranberries 1 Cup (16 tbs) (Fresh or frozen)
  Onion 1 Medium, chopped for 1/2 cup
  Celery stalks 1 , cut into julienne strips
  Garlic 1 Clove (5 gm), minced
  Sugar 2 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Hungarian paprika/Regular paprika 1 1⁄2 Teaspoon
  Whole cloves 2
  Bay leaf 1
  Cold water 1⁄2 Cup (8 tbs)
  Rye flour 1⁄4 Cup (4 tbs)
  Cooked wild rice/Sliced french bread 1 Cup (16 tbs) (for serving)
Directions

MAKING
1. In a saucepan combine venison or beef stew meat with the 1 1/2 cups water, salt, and pepper; boil the mixture.
2. Reduce heat; cover and simmer for about 1 1/4 hours.
3. Combine together wine, carrots, potatoes, cranberries, onion, celery, garlic, sugar, Worcestershire sauce, paprika, juniper berries, cloves, and bay leaf; cover and simmer for about 45 minutes or till vegetables are tender.
4. Blend in 1/2-cup cold water and rye flour into the stew; cook till mixture is thick and bubbly, stirring continuously.

5. Remove and discard the bay leaf.

SERVING
6. Arrange the stew into individual serving bowl and equally divide the meat and vegetables into each serving.
7. Serve the stew hot with wild rice or sliced French bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Cook Time: 
100 Minutes
Servings: 
4

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