Sunday, October 25, 2009

Venison Stew

Friday was another cold and rainy day here in Wisconsin. Great weather if you're a duck. I'm not a duck and I'm not enjoying it. Top that off with three coughing kids and you've got a ton of fun, let me tell ya. So, we needed comforting and soothing and relaxing. What better than a vat of stew? Yes, I mean a VAT of stew. I inherited this problem from my mother...I over cook. When it was just Tim and me it was a pretty big problem, but now that I have 4 additional healthy eaters, it's a bit more manageable. We have a freezer full of venison and we've slowly but surely been eating away at it, but it's hunting season again and I still have venison in the freezer, so I guess we'll have to eat even more venison and cut back on my beloved chicken. So, I wanted a recipe for venison stew that didn't include gravy mix because 1) I'm out and 2) we don't need all the extra salt. So, online I go...and I find a recipe that I fully intended to use as written...until I started making it and realize that there is NO seasoning in it whatsoever....unless you count the beef bouillon. So, I tweaked it and added some spice and some of this and that, some more veggies (because what's stew with only 2 potatoes in it??) the results were pretty tasty. Enjoy!

Venison Stew

2-3 pounds venison stew meat
4-6 cloves garlic
4 tbsp butter
1/3 cup flour
5 potatoes, peeled and chopped
5+ carrots, peeled and chopped (adjust the amount to your liking)
1 onion, chopped
8 oz sliced mushrooms
1-2 cups chopped celery
5-6 tsp beef bouillon (1 tsp=1 cube)
1 tsp crushed rosemary
1 tsp marjoram
water (7ish cups?)

1/2 cup butter
1/2 cup flour

Cut meat into bite size pieces. Toss with 1/3 cup flour. Pan fry meat in hot skillet with butter and garlic until browned.

Dissolve bouillon in some hot water. Add browned meat and add enough hot water to cover meat by 1 inch. Bring to a boil. Reduce heat and simmer 2 hours. Add vegetables and spices and bring back to a boil. Reduce heat and simmer until vegetables are tender. (I added my veggies the first time I brought it to a boil and made sure there was enough water that the veggies were covered.) Before serving, melt butter in a small pan and stir in flour. Stir this mixture in the stew and it will thicken.

**Edit 10/25/09: I made this again today, but used Country Herb Seasoning (found at Aldi's) and it was insanely awesome!!)

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