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Crumble bacon and set aside. Ingredients 2 carrots, roughly chopped 140g turnip or swede, roughly chopped 2 onions, roughly chopped 3 celery sticks, roughly chopped olive oil for frying 1 garlic clove, crushed 1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing) 5 tbsp plain flour, seasoned with salt and pepper 2… Lose weight by tracking your caloric intake quickly and easily. In a 4-qt. Directions. Pour half the olive oil into a oven proof dish, gently warm, add the bacon lardons, cook for 4 minutes and remove from the heat. Crumble bacon and set aside. Add the broth, better than bouillon, rosemary, parsley and salt/pepper to taste. Remove to a paper towel to drain; reserve drippings in pan. Add to pan. And in our house, we use venison. Once the venison is seared on all sides, add the wine and de-glaze (scrape) the bottom of the pan to get all of the tasty pieces loose on the bottom. Taste of Home is America's #1 cooking magazine. Venison Stew in a slow cooker: Dredging the meat in flour, salt, and pepper before browning makes sure this slow cooker venison stew is thick and delicious. Discover (and save!) Jan 7, 2019 - Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. Reduce heat; cover and simmer for 30 minutes. 1 pound venison stew meat, cut into 1-inch cubes; 3 tablespoons butter; 4 to 5 cups water; 2 bay leaves; 2 teaspoons beef bouillon granules; 3 tablespoons Worcestershire sauce; 1 teaspoon salt; 1/2 to 3/4 teaspoon pepper; 5 medium potatoes, peeled and cubed; 5 medium carrots, peeled and cut into 3/4-inch slices; 1 medium onion, chopped; DILLED DUMPLINGS: The key to this stew is searing or browning the meat and then slow cooking everything together in a heavy dutch oven with a lid in the oven for at 3 hours. This luxurious venison stew is brimming with tender chunks of seared venison, Yukon gold potatoes, and mushrooms in a rich and silky sage infused broth. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables tender. Discard bay leaf. I wasn't sure how much Balsamic vinegar to use - I'm using less meat overall (moose) and I added 3 Tablespoons of vinegar. My husband plans to hunt during his upcoming vacation, so I knew I needed to use up some of the venison in our freezer. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender. Mix flour and water; stir into stew. Place peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Taste of Home - 2.35M Followers, 202 Following, 98846 pins | America’s No.1 food lifestyle brand, Taste of Home inspires togetherness through creative cooking, sharing and entertaining. Meanwhile, bring the stock to the boil in a separate pan and add the dried porcini mushrooms. Tandoori pigeon with spiced onions This dish requires a bit of marinating time to get the most out the flavours but is really simple to make .Pigeon is great with traditional Indian recipes and stands up well to strong flavours. If you have difficulty finding a shoulder, use venison shanks instead. If you don't hunt or know anyone who does, how do you find venison meat?Way back in WWII, my mother was given some venison, which she prepared like a sauerbraten. It is like the charismatic star quarterback of the high school … Stir in bacon. Dutch oven, cook bacon until crisp. Combine flour and remaining water until smooth; stir into stew. Heat a little oil in a large pan until hot to the point of smoking. 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