Some Food....some funny....
Well Sir....not feelin that well yet...and also bein somewhat lazy by nature...here's an article I wrote fer the magazine I write fer..New York Fish & Game Magazine....
The Camp Cook.
If'n you’re like me, your supply of Venison steaks is growing smaller, if not almost depleted, and its time to start using the Venison stew cuts you’ve kept in reserve. There will be some cold, early Fall days ahead when a hearty Venison Stew or Stroganoff, served over cooked noodles or mashed potatoes will be just the ticket. You can use any of three cooking methods for your Stew; Slow Cooked in a slow cooker (7 to 8 hours), the standard Long Simmered process (2 ½ to 3 ½ hours), or Pressure Cooked (I prefer this method as it is shorter and really tenderizes the meat).
NOTE: For BOTH of these recipes, or any cooking method you choose,
do the following FIRST. Rub the venison cuts with Kosher Salt and
pepper. In 2-3 Tablespoons of vegetable oil,
brown the meat over high heat until browned on all sides (3-4 minutes).
If'n yur smoke detector goes off...yur doin it right.
Remove meat with a slotted spoon and temporarily set aside. Save
VENISON STEW (Slow Simmer)
2 ½ -4 lbs Venison stew cuts (cubes), Kosher Salt to taste
3 Large Onions, sliced, Pepper to taste
2 sliced carrots 1 heaping TBSP Brown Sugar
2 celery stalks, sliced 1 Green Pepper, coarsely chopped
Water to cover 1 clove of minced Garlic
1 teaspoon Worcestershire Sauce
1 heaping TBLSP of “Better Than Bouillon, Beef Base™”
After you have browned and set aside your venison as described in the above NOTE, in the remaining drippings (add a little more oil if necessary), saute’ the onions, chopped green pepper and garlic until soft.
Add the meat back to the pot or Dutch Oven along with all the remaining ingredients. Cover with water. Stir all the ingredients to make sure the “Better than Bouillon Beef Base™” and the Brown sugar dissolves thoroughly throughout the stew. Partially cover and bring stew to a boil, lower heat to low and simmer for 2-2 ½ hours or until meat is tender.
To thicken your stew, mix 1 tablespoon of corn starch with 1 or 2 tablespoons of water and add to stew. Stir until thickened. Serve over your choice of cooked noodles, mashed potatoes, hot opened Biscuits or Dumplings. Serves 6 to 8.
** This same recipe can be done in a Pressure Cooker, however, your cooking times will be shorter and the vegetables will be added at a later time in the cooking process. See your pressure cooker directions for times**
2 lbs Venison Stew cuts (1 inch cubes) 1 large Onion, coarsely chopped
2 cloves Garlic, minced 4 Tablespoons butter (split)
1½ -2 cups of Sour Cream 2 Tablespoons of Tomato Paste
4 Tablespoons flour
2 7 oz cans of sliced mushrooms (drained),
2 cans of Condensed Beef Broth or
2 teaspoons of “Better than Bouillon Beef Base™” mixed with 2 cups of
After you’ve browned and set aside the Venison cuts from your pot or deep skillet as described in the above NOTE, lower the heat to medium low and add 2 tablespoons of butter to the dripping.
When the butter has melted, add the drained mushrooms, chopped onions and minced garlic and cook 3-5 minutes or until onions are crisp/tender. Remove mushrooms and onions with a slotted spoon and set aside into the same bowl with the browned Venison cuts.
To the drippings, add remaining 2 tablespoons butter and when melted, blend in the flour. Add the tomato paste and beef broth, stirring constantly over medium high heat until mixture thickens.
Return the browned Venison, mushrooms and onions to the pot or skillet and simmer on low-medium heat for 5 minutes. Blend in the Sour Cream and, being careful not to boil, cook slowly on low heat until thoroughly heated through. Serve over buttered cooked noodles. If desired, sprinkle some garlic powder (to taste) on the buttered noodles first. Makes 6-8 servings.
Now Sir....If'n yur kinda funny about eatin and enjoyin Wild Game...here's my philosophy.....
...and here's some other mouth-waterin wild stuff....