Billie Hamrick: How To Make An Old-Fashioned Venison Stew At Home

Venison or deer meat is one of the oldest types of meat that many people have eaten over the centuries. However, although many people will try to describe the taste of deer meat venison by likening it somewhat to other types of meats like, beef, pork, lamb, chicken and other types of game meat, deer meat has a taste all its own. The natural flavor of the meat will also depend on the types of foods that particular animal may eat or graze upon.Deer meat is also much greasier than other meat types however; it is much leaner than various other types of meat. It can have a sweet and or pungent flavor and taste. It is a strong, stingy type of meat. Since deer meat is the type of meat it is, it is always best to consider tenderizing it by beating it with a meat cleaver. You can also tenderize the meat by marinating it overnight or for several hours before cooking the meat if you like. Some people will marinade deer meat with milk and others may choose to use lemon juice.Many consider that the only way they can eat this type of meat is in venison sausage. However, if you tenderize it well and season it just so, you can prepare venison in many different ways and be able to create a delicious meal. Drying it for jerky is also another great way to prepare this type of meat for a quick snack or trail mix. It all just depends on the type of dish you plan to make while including deer meat such as stew.Recipe for Old-Fashioned Venison StewWhat You Need:2 ½ cups water

1 cup beer

2 envelopes onion gravy mix

1 Tablespoon packed brown sugar

¼ teaspoon thyme

3 pounds deer stew meat

3 Tablespoons vegetable oil

1 bay leaf

6 chopped carrots

6 medium chopped potatoes

1 cup frozen peasHow to Make ItUsing a small mixing bowl you will add the water, beer, onion gravy mix, packed brown sugar and thyme. Mix well to blend and then set aside until needed.Cut away all the silver colored skin and fat from the deer stew meat and then cut the meat into cubes of about 1 inch. Place the cubes of deer meat into a large Dutch oven or large saucepan over a medium high heat setting. Add the onion gravy mixture and the bay leaf. Stir to combine.Brown the meat on both sides. Cover with lid and then reduce the heat to the lowest heat setting. Stirring occasionally, allow simmering and cooking for about 1 hour to 1/½ hours or until the meat is nearly tender.Add the chopped carrots and chopped potatoes, stir to combine and then recover with the lid. Cook for about 5 to 10 minutes until done. Remove bay leaf before serving to family, friends, or guests.

This is just one of our favorite venison stew recipes. You might also be interested in learning a new beef stew recipe to make at home for your family. If so, be sure to visit our website today to find even more great tasting ideas.Make Something Ordinary Into Something Extraordinary - EasyStewRecipes.com

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Billie Hamrick

Sunday, December 1, 2013

How To Make An Old-Fashioned Venison Stew At Home

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