Deer Stew
12-17-2023, 03:12 AM
4 pounds of cubed deer meat (whichever cut you like or have on hand. Beef works if you prefer.)
1 bag of baby yellow potatos (can also use canned whole potatoes or just cube up whatever potatoes you have.)
2 pounds of baby carrots (or sliced large carrots.)
As many mushrooms as you prefer, sliced or whole.
A whole celery stalk, sliced.
2 large onions, sliced.
3 tablespoons flour
1/2 cup milk
1/4 cup kitchen bouquet browning saucece
Worcestershire sauce to taste
Some form of garlic (powder, minced, jarreed or fresh.)
Seasoned salt, cracked black pepper, red pepper flakes, parsley flakes and chives.
Sear/brown the meat over medium high heat in frying pan using a small amount of cooking oil. Once seared, remove meat from oil and place in large pot. Fill pot over half way with water. Bring to boil and lower heat to simmer. Cover. Simmer for 1.5 hours. Add water back to half way point if needed and add the carrots. Simmer for another hour. Add celery, simmer for another hour. Add water if needed. Add potatoes and onions, simmer until they begin to get tender then add the mushrooms and seasonings.
Simmer until the amount of water begins to drop, mix flour and milk in a cup until smooth mixture forms. Stir into stew. Add the Worcestershire sauce and the browning sauce. Bring stew to a boil then lower back down to a simmer. Let simmer until remaining liquid thickens up. Cover and remove from heat, let stand for 10 minutes, stir and serve.
Total cook time will be close to 4 hours but everything will be nice and tender with a ton of flavor the slower it is cooked. It's not an exact recipe. You can add or take away as you see fit, whatever fits your taste in food. This is just the way I like it.
1 bag of baby yellow potatos (can also use canned whole potatoes or just cube up whatever potatoes you have.)
2 pounds of baby carrots (or sliced large carrots.)
As many mushrooms as you prefer, sliced or whole.
A whole celery stalk, sliced.
2 large onions, sliced.
3 tablespoons flour
1/2 cup milk
1/4 cup kitchen bouquet browning saucece
Worcestershire sauce to taste
Some form of garlic (powder, minced, jarreed or fresh.)
Seasoned salt, cracked black pepper, red pepper flakes, parsley flakes and chives.
Sear/brown the meat over medium high heat in frying pan using a small amount of cooking oil. Once seared, remove meat from oil and place in large pot. Fill pot over half way with water. Bring to boil and lower heat to simmer. Cover. Simmer for 1.5 hours. Add water back to half way point if needed and add the carrots. Simmer for another hour. Add celery, simmer for another hour. Add water if needed. Add potatoes and onions, simmer until they begin to get tender then add the mushrooms and seasonings.
Simmer until the amount of water begins to drop, mix flour and milk in a cup until smooth mixture forms. Stir into stew. Add the Worcestershire sauce and the browning sauce. Bring stew to a boil then lower back down to a simmer. Let simmer until remaining liquid thickens up. Cover and remove from heat, let stand for 10 minutes, stir and serve.
Total cook time will be close to 4 hours but everything will be nice and tender with a ton of flavor the slower it is cooked. It's not an exact recipe. You can add or take away as you see fit, whatever fits your taste in food. This is just the way I like it.