Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, hunter's red stew (venison). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Hunter's Red Stew (venison) is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Hunter's Red Stew (venison) is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have hunter's red stew (venison) using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Hunter's Red Stew (venison):
- Make ready 1 1/2 lb large chunks Venison (or beef)
- Prepare 3 cup Water
- Make ready 16 oz Tomato sauce
- Make ready 4 Beef bullion cubes
- Get 1 tsp each, Thyme, Margoram, Pepper, Garlic powder
- Prepare 1/2 tsp each Salt, Red pepper and Onion powder
- Take 1 tbsp Parsley
- Take 1 Onion, coarse chop
- Make ready 3 stick Celery, large chop
- Get 1 bag baby Carrots
- Prepare 6 Red Potatoes, large chunk
- Make ready 1 can Corn, drained
HUNTERS STEW WITH VENISON Great hearty stew that you can make in the slow cooker the night before. Add the cubed venison and cook it until it is browned, stirring continuously. This is a recipe for a kind of venison stew that is popular in hunting camps from the Roanoke River bottomlands to the Great Smoky Mountains. Home > Recipes > venison hunters stew.
Steps to make Hunter's Red Stew (venison):
- Flour your meat chunks and brown in frypan in 2Tbls oil.
- Add browned meat and remaining ingredients to crock pot.
- Cook on high 5-6 hrs.
- Serve with crusty bread and butter.
This is a recipe for a kind of venison stew that is popular in hunting camps from the Roanoke River bottomlands to the Great Smoky Mountains. Home > Recipes > venison hunters stew. Tip: Try hunters stew for more results. 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.
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