Going to be finishing off the last of my stew meat. Any ideas?

sour cream and mushrooms= strognoff

Italian-Style Venison Stew with Egg Noodles Recipe courtesy Emeril Lagasse, 2003





3 pounds venison stew meat, such as round or roast, trimmed and cubed
4 cups dry red wine
1 cup red wine vinegar
1 1/2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, smashed
1 sprig fresh rosemary
2 sprigs fresh thyme
4 cloves
8 parsley stems
3 bay leaves
1 1/2 teaspoons juniper berries
1 teaspoon black peppercorns
4 ounces pancetta or bacon, chopped
2 teaspoons minced garlic
4 tablespoons unsalted butter
8 ounces wild mushrooms, wiped clean and stems trimmed, or quartered button mushrooms
12 ounces wide egg noodles
Chopped parsley, garnish

In a large non-reactive bowl, combine the meat, wine, vinegar, 3/4 cup onions, 1/2 cup carrots, 1/2 cup celery, garlic, rosemary, thyme, cloves, parsley stems, bay leaves, juniper and peppercorns. Stir to combine, cover, and marinate 24 to 36 hours, refrigerated.
Drain the meat thoroughly, reserving the liquid, and pat dry.

In a large pot, cook the pancetta over medium heat until brown and the fat is rendered. Remove and drain on paper towels. In batches, add the drained meat and cook, stirring, until browned on all sides, about 10 minutes. Remove from the pan. Add the remaining onions, carrots, and celery, and the minced garlic. Cook, stirring, until soft. Add 1 cup of the reserved marinade and bring to a boil, stirring to deglaze the pan. Return the meat and pancetta to the pan and add enough marinade to come halfway up the sides of the meat. Reduce the heat, cover slightly, and simmer until the venison is tender, stirring occasionally, about 1 1/2 hours. (The cooking liquid should reduce and thicken as the meat cooks, yet add additional liquid should be added as needed to keep the meat halfway covered during cooking.)

In a large skillet, melt 2 tablespoons of the butter in a large skillet. Add the mushrooms and cook until tender and starting to brown. Remove from the heat and reserve.

Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain well and return to the pot. Toss with the remaining 2 tablespoons of butter and cover to keep warm until ready to serve.

To serve, place the egg noodles in a large serving bowl. Top with the stew and arrange the cooked mushrooms over the stew. Garnish with fresh parsley and serve.

Tex-Mex-style Venison Chili Recipe


1/4 cup vegetable oil
1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes
1/2 pound ground venison, or ground pork
1 tablespoon Essence, recipe follows
2 cups chopped yellow onions
2 tablespoons minced garlic
2 to 3 large jalapenos, seeded and minced, to taste
3 tablespoons chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 (15 1/2-ounce) can crushed tomatoes and their juices
1 (12-ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons masa harina
1/4 cup water
1/4 cup chopped fresh cilantro leaves
Grated cheddar cheese, garnish (Longhorn: recommended)
Minced yellow onions, garnish
Cornbread, corn muffins or garlic bread, optional accompaniment

In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Essence, and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.
In a small bowl, dissolve the masa in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.

Ladle into chili bowls. Sprinkle with grated cheese and minced onions. Serve with hot cornbread, muffins or garlic bread, as desired.

Venison Enchiladas Recipe courtesy Cowboy Club





2 pounds cubed venison stew meat
1 medium yellow onion, diced
2 tablespoons chopped garlic
Salt and pepper
1 tablespoon ground chili powder
1 tablespoon brown sugar
1 bunch cilantro, leaves chopped
1/2 cup reduced chicken stock
5 cups shredded colby-jack cheese
12 corn tortillas
4 tablespoons canola oil
Red enchilada sauce, recipe follows

Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese.
Preheat oven to 375 degrees F.

Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes.


Red enchilada sauce:
1 red bell pepper
2 cups canola oil
1 1/2 onions, chopped
6 cloves garlic, chopped
10 (6-inch) corn tortillas
3/4 cup chili powder
1/2tablespoon ground cumin
1 tablespoon cocoa powder
2 tablespoons black pepper
2 tablespoons salt
1/2 cup semisweet chocolate
5 cups chicken stock
2 cups brewed coffee
1/2 cup orange juice concentrate

Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices.
Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary.

BAMBI!!!!!

remember Gypsy Bambi is a Buck


we can kill him and eat him

Do you cry over cows to gypsy? LMAO

How about chickens....? Do you eat turkey on Thanksgiving?

No.......I havent named any cows or chickens lately.....

LOL....I know a lot of people that name their meat...

lmaooooooooooooooooooooooooo!!!!!

Hmmmmmmmmm Charlesworth???

my son named his Eggbert when he was a child.......no idea why!!!

Sorry Gypsy, our tastes are so different. But some of us hunt for protien, not pleasure. I hunt for fun with a camera.Have some nice photos. Sides, tastes good!

Thanks Carebear, and Suzin! Working on the stoganogh and the italian stew! Have to stand back from the stove! Droooling!

You can thank Emeril for the stew recipe, not mine, I don't like venison

Hmmm, still worked out good!

polson......you knew I would be upset about bambi stew.........

Free country if I remember.