Good recipe for venison stew? Ask y'alls wives!?

I was thinking of trying something like chicken and dumplings...except replacing the chicken with venison. But any ideas are welcome.





Usually we will deep fry it like country fried steak.Good recipe for venison stew? Ask y'alls wives!?
When we process our deers in the fall, my husband and I specifically cut stew meat for making stews. Here's the recipe I use.


about 5 cups of water


2 pounds venison chunked, trim all the fat if possible


4 medium/large potatoes chunked


1 large onion large dices


1/2 of a bay leaf ( I leave this out, I don't like it)


1/2 can of diced tomotes with juice, I like using the roma tomatoes that I have blanched and put away for the winter


3 cloves of fresh garlic minced


6 beef bullion cubes


2 TSP of Worcestershire sauce


1 pound of baby carrots or less if you like


2 celery stalks sliced


1 pound peas if desired, (not me!)


salt and pepper to taste


1/4 cup of water with 3 T of cornstarch set aside





In a crockpot set on high, combine the water, bullion, venison, Worcestershire sauce, bay leaf 1/2, garlic and onion. Let this come to a simmer and leave for about 4 hours. Add potatoes, celery, tomotoes, peas and baby carrots and let it come back to a simmer for another 2 hours.


Test the meat and veggies for tenderness and thinken if dersired with the cornstarch mixture slowly! You can also thinken with rue if you wish. I keep kosher so prefer the cornstarch.


I eat mine with Mazah.


You can serve with biscuits, or serve over biscuits.





Baking Powder Biscuits:





2 cups all-purpose flour


1 tablespoon baking powder


1/2 teaspoon salt


1/4 cup shortening


1 cup buttermilk or milk





Preheat oven to 425 degrees F. Lightly grease a baking sheet.


In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet. Or you can roll out on floured countertop and cut into biscuits.


Bake for 12 to 15 minutes in the preheated oven, until golden brown.





This same recipe makes drop dead delicious dumplings too, I only use a 1/2 T of baking powder for dumplings, don't thicken your stew and drop your flour covered dough into the stew, (I cut mine into strips on a floured cutting board) you've got dumplings, allow to rise to the top and cook for about 7-10 mins and done.





Enjoy, my husband does. I use basically the same recipe to make him (not me) squirrel and dumplings only using chicken stock and a pinch of summer savory, instead and leave out the Worcestershire sauce and bay leaf.Good recipe for venison stew? Ask y'alls wives!?
Here ya go love:








Venison Dumpling Stew





Ingredients:





* 1/4 cup all-purpose flour


* 1 pound venison stew meat, cut into 1-inch cubes


* 3 tablespoons butter


* 4 to 5 cups water


* 10 bay leaves


* 2 teaspoons beef bouillon granules


* 3 tablespoons Worcestershire sauce


* 1 teaspoon salt


* 1/2 to 3/4 teaspoon pepper


* 5 medium potatoes, peeled and cubed


* 5 medium carrots, peeled and cut into 3/4-inch slices


* 1 medium onion, chopped


* DILLED DUMPLINGS:


* 1 cup all-purpose flour


* 1 teaspoon baking powder


* 1/2 teaspoon salt


* 1/2 teaspoon dill weed


* 1 egg


* 1/2 cup milk





Directions:


In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes.


For dumplings, in a bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until dumplings test done. Serve immediately. Yield: 4 servings.
ok... venison stew is good with taters, maters, some peas.. carrots,, OR just dump the venison in a pressure cooker and make some venison and gravy!! yeaaaa thats the stuff.