Venison Stew Help

[Rudyl]

I've got 2 of our TBH cookbooks and haven't found a venison stew recipe....has/does anyone here have a good recipe for venison stew.

I've got some doe back straps and a leg that I'd love to do that with.

[Ellen]

I substitute Venison in my Beef Stew Recipe.

[LWD]

I substitute Venison in my Beef Stew Recipe.

This. Just substitute venison for the beef in a beef stew recipe.

LWD

[Cajun Blake]

I've got 2 of our TBH cookbooks and haven't found a venison stew recipe....has/does anyone here have a good recipe for venison stew.

I've got some doe back straps and a leg that I'd love to do that with.

please don't waste the back straps in stew ; grill those medium rare

use the hind 1/4 roast cut into cubes for stew meat


brown in large pot with EVOO , cook down onions, add minced garlic, add water, carrots, 1" cubed potatoes , chopped celery, and cook slow and low.

you can season with S&P , use Dales or Kitchen Bouquet to accent the gravy

cook slow and low with top on for 4-5 hours.
if you want a thicker gravy, add some whisked in flour or corn starch

[AD88]

Did a search last week and found this, GOOD STUFF.
Just be careful making the Roux!

The only thing I would suggest is to match meat with roux and wine. Light meats with a peanut butter-colored roux and white wine, dark meats with a dark (the color of dark chocolate) roux and red wine.

Always serve this with white rice. And remember, like all good stews, this one is better the day after it’s made.

Serves 6-8.

Prep Time: 15 minutes

Cook Time: 4 hours

1 cup peanut oil or lard
1 cup all-purpose flour
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
5 garlic cloves
One 6-ounce can of tomato paste
1 tablespoon Cajun seasoning, or more to taste
3-4 pounds venison or other meat, diced small
1 cup red wine
One 28-ounce can tomato puree or crushed tomatoes
4 bay leaves
Salt, black pepper and hot sauce to taste
Chopped green onions or parsley for garnish
__________

In a large, heavy pot like a Dutch oven, heat the peanut oil over medium-high heat for a minute or two. Stir in the flour, then turn the heat down to medium. Cook this roux, stirring often, until it turns the color of dark chocolate, about 15-20 minutes. Once the roux turns the color of peanut butter, you will need to stir it almost constantly to prevent it from burning.
While the roux is cooking, Heat 6 cups of water in another pot to the boiling point. Hold it at a simmer for now.
When the roux is ready, add the onions, celery and green pepper and stir to combine. Turn the heat to medium-high and cook this, stirring often, until everything is soft, about 6-8 minutes. Sprinkle some salt over everything while you do this. Add the garlic, Cajun seasoning and tomato past and stir to combine. Cook this, stirring occasionally, for 3-4 minutes.
Mix in the venison, then add the cup of red wine, the can of crushed tomatoes and the hot water, stirring as you add. Add the bay leaves and bring this to a gentle simmer. Add salt and hot sauce to taste. Let this simmer very gently until the meat is tender, about 3 hours or more.
When the sauce piquante is ready, add any more salt, black pepper, hot sauce and/or Cajun seasoning you want, then serve it with white rice and lots of green onions or parsley. Make sure you have hot sauce at the table; I use Tabasco, but use whatever variety you prefer.

[Rudyl]

Thats what I'm talking about guys, thanks. Thats what I want it to look like Blake and AD88. Obviously you're right Blake, I was going thru the recipe section and saw some backstrap recipes that I'll try.
Thank you Lord that its been a good year so far.

[Skeleton]

Great tips.