Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive 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 will be really delicious.
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.
Hunter's Red Stew (venison) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Hunter's Red Stew (venison) is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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 large chunks Venison (or beef)
- Get Water
- Make ready Tomato sauce
- Make ready Beef bullion cubes
- Prepare each, Thyme, Margoram, Pepper, Garlic powder
- Prepare each Salt, Red pepper and Onion powder
- Make ready Parsley
- Get Onion, coarse chop
- Take Celery, large chop
- Prepare bag baby Carrots
- Get 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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