Venison Stew

[Buckhunter55]

I’ve got a pot of stew simmering on the stove, should be ready by supper time with a fresh loaf or sourdough.

 

[NRA4LIFE]

That is one of our go to staples in our house. Looks great.

 

[RushBNow]

care to share the receipt?

 

[Buckhunter55]

care to share the receipt?

Here are the ingredients , use half of the cornstarch,salt and pepper sprinkle over the meat then brown.add tomato paste and garlic cook for 2 to 3 minutes add beef stock then the rest of the ingredients bring to a boil then reduce heat and simmer for 2 hours. Take the other 2 tablespoons of cornstarch and1/3 cup of cold water and make a slurry and add while stirring in at the end.

 

[Laelkhunter]

Recently I have started using McCormick Slow Cooker (crockpot) stew recipe. Put an envelope of the dry ingredients in the required water to dissolve and dump it in the crockpot. Add the meat and potatoes, onions, and mushrooms. Cover it and cook on low for 8 hours or 4 hours on high. Cook a pan of cornbread and enjoy.

 

[RushBNow]

Here are the ingredients , use half of the cornstarch,salt and pepper sprinkle over the meat then brown.add tomato paste and garlic cook for 2 to 3 minutes add beef stock then the rest of the ingredients bring to a boil then reduce heat and simmer for 2 hours. Take the other 2 tablespoons of cornstarch and1/3 cup of cold water and make a slurry and add while stirring in at the end.View attachment 1030748

Thanks!! i had never firgured out a way to kill the gamey flavor from it. Happen to know a solution as well?

 

[Harvey_NW]

Thanks!! i had never firgured out a way to kill the gamey flavor from it. Happen to know a solution as well?

Process it properly in the field. Kill it quick, skin immediately being very cautious not to directly touch tarsal gland patches on the hocks, break it down gutless method hanging quarters in game bags in the shade along the way, and get it packed out and into a cooler or fridge ASAP. Let it complete the rigor process and relax for 5-7 days, butcher down to preferred cuts.

If game meat has a funky taste it's almost always either spoiled, or tainted from oils off the scent glands. Properly processed deer and elk just taste like bland lean meat. Not saying it's you, but typically the guys that complain about flavor also traditionally gut their buck in the field, drag it to the truck, then drive around showing everybody, or hang it in a shop in less than ideal temps.

 

[fuzzymarindave]

Just made the same here with my Nevada Muley. Pretty much same recipe, except I didn't have any celery on hand so I added green peas. Next time I am going to cut the cubed venison into smaller bite sized pieces before adding it to the broth as it was kinda tough and needed more than a spoon when eating. Flavor was pretty good though especially considering he was rutting.