Don Morrison's Venison Stew

11:39 AM, Nov 6, 2013   |    comments
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Don Morrison's Venison Stew
• 3 lbs boneless venison, cut into 2-inch pieces
• 3 tbsp vegetable oil
• 2 tbsp salt
• 2 tbsp granulated garlic
• 1 tbsp freshly ground pepper
• 1/4 cup flour
• 3 cups beef broth (or homemade venison stock if available)
• 1 bay leaf
• 2 yellow onions, cut into 1-inch chunks
• 4 carrots, peeled, cut into 1-inch slices
• 2 stalks celery, cut into 1-inch slices
• 3 large russet potatoes, peeled and cut in large cubes
• 1 cup of instant mashed potatoes

1. Mix salt, pepper and garlic with flour and roll meat to cover in flour/spice mixture.
2. Place the flour coated meat in preheated oil and brown on med/high heat. You do not need to cook the meat all the way through, just get it all brown on the outside.
3. Once meat is browned, add beef stock and bay leaf. Bring up to a boil and reduce heat to simmer. Simmer the meat for a minimum of 3 hours. This step could be done if a crock pot if desired. You may need to add water periodically as it will evaporate.
4. After 3 hours, check to determine the tenderness of the meat. Once the meat is very tender, add all the vegetables and simmer for 45 minutes, or until all vegetables are cook through. Again, you may need to add more water as it evaporates and reduces down.
5. Very slowly, add small amounts of instant mashed potatoes while stirring vigorously until desired consistency is achieved. The broth will thicken as the potatoes are added. You may not need all the potatoes, and keep in mind that the stew will thicken over time. If the stew appears to be a little too thin, it should thicken over time.
6. At this point, the stew is ready to serve and eat.

Quick & Easy Pot Pie
With the leftover stew, you make a very easy "pot pie". Warm up the stew and pour into a 9" X 11" casserole dish. Cover stew with one, large sheet of biscuit dough, rolled out to ¼" thickness. Place sheet of biscuit dough on top of warm stew and trim off any excess dough that hangs over the edge of pan. Bake in a 375 degree oven for 10-12 minutes, or until biscuit dough is golden brown.

 

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