Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, hunter's red stew (venison). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hunter's Red Stew (venison) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Hunter's Red Stew (venison) is something that I’ve loved my entire life. They are nice and they look wonderful.
Free UK Delivery on Eligible Orders Here you can find our current best price for hunter red. Venison Hunters Stew recipe: Please let me know what you think about this recipe. To get started with this recipe, we must first prepare a few components. Cook on medium high heat until onions are becoming translucent and peppers and celery are softening.
To begin with this recipe, we must prepare a few components. You can cook hunter's red stew (venison) using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hunter's Red Stew (venison):
- Take large chunks Venison (or beef)
- Take Water
- Prepare Tomato sauce
- Make ready Beef bullion cubes
- Make ready each, Thyme, Margoram, Pepper, Garlic powder
- Get each Salt, Red pepper and Onion powder
- Prepare Parsley
- Make ready Onion, coarse chop
- Make ready Celery, large chop
- Get bag baby Carrots
- Prepare Red Potatoes, large chunk
- Make ready Corn, drained
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. Deer, moose and elk are all flavorful and will stew down to tender morsels that make superb gravy. Make sure to build a big stew, as it is always better the second day, so you should plan for leftovers—in Irish fashion.
Instructions 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.
Deer, moose and elk are all flavorful and will stew down to tender morsels that make superb gravy. Make sure to build a big stew, as it is always better the second day, so you should plan for leftovers—in Irish fashion. Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary.
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