Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, hunter's red stew (venison). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Add browned meat and remaining ingredients to crock pot. Cook on medium high heat until onions are becoming translucent and peppers and celery are softening. Add the cubed venison and cook it until it is browned, stirring continuously. Melt some of the butter in a Dutch Oven over medium heat; Brown venison in batches and remove and reserve.
Hunter's Red Stew (venison) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Hunter's Red Stew (venison) is something that I have loved my entire life.
To get started with this particular 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):
- Take 1 1/2 lb large chunks Venison (or beef)
- Get 3 cup Water
- Get 16 oz Tomato sauce
- Prepare 4 Beef bullion cubes
- Get 1 tsp each, Thyme, Margoram, Pepper, Garlic powder
- Prepare 1/2 tsp each Salt, Red pepper and Onion powder
- Prepare 1 tbsp Parsley
- Prepare 1 Onion, coarse chop
- Get 3 stick Celery, large chop
- Take 1 bag baby Carrots
- Prepare 6 Red Potatoes, large chunk
- Get 1 can Corn, drained
How to Make Hunters Venison Stew. Brown the meat with onions and drain. Mix all ingredients together and pour into casserole dish. Place in bottom of casserole dish with the slices of onion.
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.
Mix all ingredients together and pour into casserole dish. 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.
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