Originally Posted by CWS4322
When I had access to venison, I made this a lot. Now I make it with beef.
Venison and Ale Stew
Flour (for dredging the meat)
2 lb. venison, cubed
1/4 c oil
1 c chopped onion
1-2 cloves garlic, crushed
6 sprigs of parsley
1/2 tsp peppercorns
2-3 T dark molasses
3 c beef or venison stock
4-5 potatoes, pared and diced
1/2 tsp thyme (or 2-3 sprigs)
1 bay leaf
4-5 carrots, sliced
1 lb mushrooms, sliced
12 oz ale (or beer)
1. Dredge meat cubes in flour.
2. Brown meat on all sides in oil.
3. Remove meat from pan, add garlic and onion and cook until light golden in color.
4. Use a teaball or cheesecloth, make a bouquet garni out of the parsley, thyme, peppercorns, and 1 bay leaf (I use fresh bay leaf, but dried works).
5. Put everything either in a crockpot or large dutch oven. Cover and bring to a soft boil. Reduce heat and simmer 1-1/2 to 2 hours. Correct seasoning. Thicken with additional flour, if desired. In a crockpot, cook on low or medium for 6-8 hours.
I don't know about elk, but we always prepared venison the same way one would eat beef. The only difference was my mom always warmed the plates in the oven (150-200) before serving to prevent tallow from forming on the plate before one was done. As much as I love venison, I do not like venison burgers unless the meat is 1/2 beef, 1/2 venison.
I use the same procedure...but little different ingredients. And I cook in a crock pot. I use
a dutch pot to brown the meat/floured Add l chopped onion and garlic Add
2 or 3 potatoes 3 carotts 1tsp curry powder Salt pepper l cup beef stock
and 1 cup water (enough liquid to cover) Let cook 4 hours on high. Aria