My dog is a chihuahua mix. She was itching and nibbling quite a lot so we are switching her food. Petsmart recommended Natures Recipe Venison Dry Food. Anyone have any problems or use this with their pet who has allergies? I want to find the best allergy food i can that isnt junk and isnt stripped of the nutrients she needs and doesnt cost a fortune either.
Ingredients: Venison meal, ground rice, oatmeal, pearled barley, chicken fat (preserved with mixed tocopherols), pea protein, animal digest, potassium chloride, minerals (zinc proteinate, ferrous sulfate, zinc oxide, iron proteinate, copper sulfate, copper proteinate, manganese proteinate, manganous oxide, calcium iodate, sodium selenite), yeast culture, vitamins (vitamin E supplement, L-ascorbyl-2-polyphosphate (source of vitamin C), inositol, niacin supplement, vitamin A supplement, d-calcium pantothenate, thiamine mononitrate, beta-carotene, riboflavin supplement, pyridoxine hydrochloride, menadione sodium bisulfite complex, vitamin D3 supplement, folic acid, biotin, vitamin B12 supplement), choline chloride, yucca schidigera, rosemary extract.
Guaranteed Analysis:
Crude Protein 22.0%
Crude Fat 10.0%
Crude Fiber 4.0%
Moisture 10.0%
Iron 200 mg/kg
Copper 10 mg/kg
Zinc 150 mg/kg
Selenium 0.3 mg/kg
Vitamin E 100 IU/kg
Omega 6 fatty acids* 1.50%
Omega 3 fatty acids* 0.07%
Beta-Carotene* 4 mg/kg
* Not recognized as an essential nutrient by AAFCO dog food nutrient profiles.Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
First off if you dog has any allergies you need to take him of all foods with grains!!
here are a few really good foods!
Taste of the wild
EVO
solid gold barking at the moon
Blue Wilderness
wellness core
orijen
http://www.dogfoodanalysis.com/dog_food_鈥?/a>Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
Hi... :)
I have had my dogs on Nature's Recipe Farm Stand Selects before. Its a pretty good food. It has some questionable things in it though like the animal digest. Is your dog allergic to the fillers like wheat and corn? You could also try something like Merrick, Wellness, Blue Buffalo, Chicken Soup, Solid Gold, etc....
We do homemade dog food and none of that kibble or wet food. It is terrible for your dog. We used to but since switching over, my dog has never been healthier.
Check out http://www.barkingchef.com/Why.html
Good for you to care for your dogs nutrition.
I would stay away from it. It has menadione in it, which can kill your dog.
Take it back tomorrow say you are unsatisfied and then go look for blue buffalo or innova.
http://www.dogfoodproject.com/index.php?鈥?/a> (go to the very bottom to find menadione. Other stuff is in the food too, all of it will be explained on this page).
http://www.dogfoodproject.com/index.php?鈥?/a>
Just incase the cost shocks you, its the intital price, not the real price.
You may want to look into grain free too. Especially if its allergies.
try taste of the wild(google for the homepage and where to buy will be there).
Thursday, December 24, 2009
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.
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.
Venison Roast recipe help please.?
I made a venison roast the other day in the crock pot, I cooked it on high for about 3 hrs that was the recomended time from the recipe I went by and it turned out very dry. I know that cooking venison is different that coking beef and pork because there isn't as much fat as the farm animals do. Did I cook it too long and is it ok if the roast is still a little pink inside.Do I add a pork roast with the venison while cooking or is there another way to make it more tender and moist?Venison Roast recipe help please.?
Venison, like so many other game animals and birds, suffers from the fact that it lacks a considerable amount of fat (you already noticed this and mentioned it). The problem is that if something has too little fat, even following the recipe exactly will often cause it to turn out too dry.
Marinading or brining the roast can work, as long as you have a recipe for game. The distinct flavors of game meats and birds can often require special recipes that will complement their unique and somewhat strong flavors. Avoid dry rubs, especially those with large amounts of salt, as this can draw out large amounts of moisture if allowed to remain on the meat for too long of a time.
In your case, I would recommend barding the outside with a layer of pork fat in the form of bacon. You can use whatever quality of bacon you wish, but I would recommend at medium-quality grade. Simply layer the bacon over the top of the roast the next time you attempt this recipe. The melting bacon fat will provide a substantial, lasting basting liquid that will help to keep the roast moister during cooking. Remove the bacon after the roast has finished cooking.
You can also try cooking at at a higher temperature (around 400 degrees) at the start to sear the outside and then try cooking at the recommended temperature or lower for the remaining time.
Perhaps try the oven next time instead of the crock pot. There is the possibility that you just cooked it for too long at too low a temperature. Whatever fat or moisture was in the roast might have been cooked out early, before the meat was anywhere close to being finished.
You can try to serve the roast with a little pink in the inside as long as you take care not to mishandle the roast before you cook it. Make certain that it doesn't spend too much time at room temperature before it goes in the oven.
Let the roast rest for at least 20-25 minutes and perhaps longer for larger cuts. This allows the meat fibers to relax and lets the juices spread out again in the meat. This is something that should be done for all roasts, as it will make for more natural moisture in the result.Venison Roast recipe help please.?
you cooked it far to long roast it in the oven on its own an hour maxi min yes it is ok if its a little pink inside
Venison tends to be a very dry meat when roasted, even crock pot cooked, not much you can do, except serve it with an onion gravy. Venison is best ground with some pork for the fat and made into meatloaf, barbeque or patties.
You need to braise it, season and sear off your roast, then add your liquid just enough to cover it and cook at a low temperature, it would also help if you would brine itcleansing formula
Venison, like so many other game animals and birds, suffers from the fact that it lacks a considerable amount of fat (you already noticed this and mentioned it). The problem is that if something has too little fat, even following the recipe exactly will often cause it to turn out too dry.
Marinading or brining the roast can work, as long as you have a recipe for game. The distinct flavors of game meats and birds can often require special recipes that will complement their unique and somewhat strong flavors. Avoid dry rubs, especially those with large amounts of salt, as this can draw out large amounts of moisture if allowed to remain on the meat for too long of a time.
In your case, I would recommend barding the outside with a layer of pork fat in the form of bacon. You can use whatever quality of bacon you wish, but I would recommend at medium-quality grade. Simply layer the bacon over the top of the roast the next time you attempt this recipe. The melting bacon fat will provide a substantial, lasting basting liquid that will help to keep the roast moister during cooking. Remove the bacon after the roast has finished cooking.
You can also try cooking at at a higher temperature (around 400 degrees) at the start to sear the outside and then try cooking at the recommended temperature or lower for the remaining time.
Perhaps try the oven next time instead of the crock pot. There is the possibility that you just cooked it for too long at too low a temperature. Whatever fat or moisture was in the roast might have been cooked out early, before the meat was anywhere close to being finished.
You can try to serve the roast with a little pink in the inside as long as you take care not to mishandle the roast before you cook it. Make certain that it doesn't spend too much time at room temperature before it goes in the oven.
Let the roast rest for at least 20-25 minutes and perhaps longer for larger cuts. This allows the meat fibers to relax and lets the juices spread out again in the meat. This is something that should be done for all roasts, as it will make for more natural moisture in the result.Venison Roast recipe help please.?
you cooked it far to long roast it in the oven on its own an hour maxi min yes it is ok if its a little pink inside
Venison tends to be a very dry meat when roasted, even crock pot cooked, not much you can do, except serve it with an onion gravy. Venison is best ground with some pork for the fat and made into meatloaf, barbeque or patties.
You need to braise it, season and sear off your roast, then add your liquid just enough to cover it and cook at a low temperature, it would also help if you would brine it
Redbone cooking has a Venison sausage, grits dish & I need the recipe? dated 7/2/06?
Maybe it's in the book:
http://www.redbone.org/gallery_recipeboo鈥?/a>
http://www.redbone.org/gallery_recipeboo鈥?/a>
Did anyone have any problems with Nature's Recipe Venison Meal & Rice Dog Food ? ?
My dog is a chihuahua mix. She was itching and nibbling quite a lot so we are switching her food. Petsmart recommended Natures Recipe Venison Dry Food. Anyone have any problems or use this with their pet who has allergies? I want to find the best allergy food i can that isnt junk and isnt stripped of the nutrients she needs and doesnt cost a fortune either.
Ingredients: Venison meal, ground rice, oatmeal, pearled barley, chicken fat (preserved with mixed tocopherols), pea protein, animal digest, potassium chloride, minerals (zinc proteinate, ferrous sulfate, zinc oxide, iron proteinate, copper sulfate, copper proteinate, manganese proteinate, manganous oxide, calcium iodate, sodium selenite), yeast culture, vitamins (vitamin E supplement, L-ascorbyl-2-polyphosphate (source of vitamin C), inositol, niacin supplement, vitamin A supplement, d-calcium pantothenate, thiamine mononitrate, beta-carotene, riboflavin supplement, pyridoxine hydrochloride, menadione sodium bisulfite complex, vitamin D3 supplement, folic acid, biotin, vitamin B12 supplement), choline chloride, yucca schidigera, rosemary extract.
Guaranteed Analysis:
Crude Protein 22.0%
Crude Fat 10.0%
Crude Fiber 4.0%
Moisture 10.0%
Iron 200 mg/kg
Copper 10 mg/kg
Zinc 150 mg/kg
Selenium 0.3 mg/kg
Vitamin E 100 IU/kg
Omega 6 fatty acids* 1.50%
Omega 3 fatty acids* 0.07%
Beta-Carotene* 4 mg/kg
* Not recognized as an essential nutrient by AAFCO dog food nutrient profiles.Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
First off if you dog has any allergies you need to take him of all foods with grains!!
here are a few really good foods!
Taste of the wild
EVO
solid gold barking at the moon
Blue Wilderness
wellness core
orijen
http://www.dogfoodanalysis.com/dog_food_鈥?/a>Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
Hi... :)
I have had my dogs on Nature's Recipe Farm Stand Selects before. Its a pretty good food. It has some questionable things in it though like the animal digest. Is your dog allergic to the fillers like wheat and corn? You could also try something like Merrick, Wellness, Blue Buffalo, Chicken Soup, Solid Gold, etc....
We do homemade dog food and none of that kibble or wet food. It is terrible for your dog. We used to but since switching over, my dog has never been healthier.
Check out http://www.barkingchef.com/Why.html
Good for you to care for your dogs nutrition.
I would stay away from it. It has menadione in it, which can kill your dog.
Take it back tomorrow say you are unsatisfied and then go look for blue buffalo or innova.
http://www.dogfoodproject.com/index.php?鈥?/a> (go to the very bottom to find menadione. Other stuff is in the food too, all of it will be explained on this page).
http://www.dogfoodproject.com/index.php?鈥?/a>
Just incase the cost shocks you, its the intital price, not the real price.
You may want to look into grain free too. Especially if its allergies.
try taste of the wild(google for the homepage and where to buy will be there).
Ingredients: Venison meal, ground rice, oatmeal, pearled barley, chicken fat (preserved with mixed tocopherols), pea protein, animal digest, potassium chloride, minerals (zinc proteinate, ferrous sulfate, zinc oxide, iron proteinate, copper sulfate, copper proteinate, manganese proteinate, manganous oxide, calcium iodate, sodium selenite), yeast culture, vitamins (vitamin E supplement, L-ascorbyl-2-polyphosphate (source of vitamin C), inositol, niacin supplement, vitamin A supplement, d-calcium pantothenate, thiamine mononitrate, beta-carotene, riboflavin supplement, pyridoxine hydrochloride, menadione sodium bisulfite complex, vitamin D3 supplement, folic acid, biotin, vitamin B12 supplement), choline chloride, yucca schidigera, rosemary extract.
Guaranteed Analysis:
Crude Protein 22.0%
Crude Fat 10.0%
Crude Fiber 4.0%
Moisture 10.0%
Iron 200 mg/kg
Copper 10 mg/kg
Zinc 150 mg/kg
Selenium 0.3 mg/kg
Vitamin E 100 IU/kg
Omega 6 fatty acids* 1.50%
Omega 3 fatty acids* 0.07%
Beta-Carotene* 4 mg/kg
* Not recognized as an essential nutrient by AAFCO dog food nutrient profiles.Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
First off if you dog has any allergies you need to take him of all foods with grains!!
here are a few really good foods!
Taste of the wild
EVO
solid gold barking at the moon
Blue Wilderness
wellness core
orijen
http://www.dogfoodanalysis.com/dog_food_鈥?/a>Did anyone have any problems with Nature's Recipe Venison Meal %26amp; Rice Dog Food ? ?
Hi... :)
I have had my dogs on Nature's Recipe Farm Stand Selects before. Its a pretty good food. It has some questionable things in it though like the animal digest. Is your dog allergic to the fillers like wheat and corn? You could also try something like Merrick, Wellness, Blue Buffalo, Chicken Soup, Solid Gold, etc....
We do homemade dog food and none of that kibble or wet food. It is terrible for your dog. We used to but since switching over, my dog has never been healthier.
Check out http://www.barkingchef.com/Why.html
Good for you to care for your dogs nutrition.
I would stay away from it. It has menadione in it, which can kill your dog.
Take it back tomorrow say you are unsatisfied and then go look for blue buffalo or innova.
http://www.dogfoodproject.com/index.php?鈥?/a> (go to the very bottom to find menadione. Other stuff is in the food too, all of it will be explained on this page).
http://www.dogfoodproject.com/index.php?鈥?/a>
Just incase the cost shocks you, its the intital price, not the real price.
You may want to look into grain free too. Especially if its allergies.
try taste of the wild(google for the homepage and where to buy will be there).
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.
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.
What's a good recipe for venison?
Here's a link to a fantastic venison and red wine casserole recipe:What's a good recipe for venison?
Steaks:- Venison
6 Boneless venison steaks (4 to 6 ounces each)
½ C. White Vinegar
½ C. Tomato Sauce (ketchup)
¼ C. Vegetable oil
¼ C. Worcestershire sauce
4 Garlic cloves, minced
1½ t. Ground mustard
½ t. Salt
½ t. Pepper
Place venison in a large resealable plastic bag. In a bowl, combine the remaining ingredients.
Pour half over the venison; seal bag and turn to coat.
Refrigerate overnight. Refrigerate remaining marinade.
Drain and discard marinade from steaks.
Grill (broil) 3”-4” in. from the heat for 4 minutes.
Turn; baste with reserved marinade. Grill 4 minutes longer, basting often, or until a meat thermometer reads 160° for medium or 170° for well-done.
What's a good recipe for venison?
Vension Scaloppini Try That, You got everything Else You may need to go to the store for Some Vension Ask them if they have it, If not tell them where they do it looks like a Rare Breed of Meat In My Opinion, but its True Game Meat Best let your Husband go Deer Hunting in Door County or somewhere in Northern Wisconsin, have the Men bring it Home Like Milwaukee, Madison, Chicago and You cook the Meat at Home Follow directions and Don't let The meat Rot.
INGREDIENTS (Nutrition)
1 egg
1/3 cup light cream
1 cup fine bread crumbs
1 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 pounds boneless venison roast
salt and pepper to taste
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/2 cup dry sherry or Marsala wine
1/2 cup venison broth, beef broth, or water
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.
Slice venison roast into serving size portions, 3/8 inch thick. Pound with a meat mallet to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the venison into the egg, then press into the bread crumbs.
Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.
Deer Roast
Hind quarter of deer
salt and pepper
several cloves of garlic
3 onions, sliced
16 ounce creamy Italian dressing
3 apples, quartered
6 carrots, peeled and sliced
6 potatoes, quartered
Clean meat, cut slits throughout. Place garlic and onion slices in slits. Place in large roasting pan, sprinkle with salt and pepper to taste. Place apples, carrots and potatoes in pan. Pour entire bottle of Italian dressing over all. Cover and seal well with aluminum foil. Bake in slow oven, 300 degrees for 12 hours, or until meat is tender.
I always keep my venison recipes simple; I might use ground venison for chili or tacos; or I take chops or steaks and cook them in EVOO with some black pepper...simple and enhances the flavor.
I have found that ground venison and ground sausage go great in a traditional chili recipe
Steaks:- Venison
6 Boneless venison steaks (4 to 6 ounces each)
½ C. White Vinegar
½ C. Tomato Sauce (ketchup)
¼ C. Vegetable oil
¼ C. Worcestershire sauce
4 Garlic cloves, minced
1½ t. Ground mustard
½ t. Salt
½ t. Pepper
Place venison in a large resealable plastic bag. In a bowl, combine the remaining ingredients.
Pour half over the venison; seal bag and turn to coat.
Refrigerate overnight. Refrigerate remaining marinade.
Drain and discard marinade from steaks.
Grill (broil) 3”-4” in. from the heat for 4 minutes.
Turn; baste with reserved marinade. Grill 4 minutes longer, basting often, or until a meat thermometer reads 160° for medium or 170° for well-done.
What's a good recipe for venison?
Vension Scaloppini Try That, You got everything Else You may need to go to the store for Some Vension Ask them if they have it, If not tell them where they do it looks like a Rare Breed of Meat In My Opinion, but its True Game Meat Best let your Husband go Deer Hunting in Door County or somewhere in Northern Wisconsin, have the Men bring it Home Like Milwaukee, Madison, Chicago and You cook the Meat at Home Follow directions and Don't let The meat Rot.
INGREDIENTS (Nutrition)
1 egg
1/3 cup light cream
1 cup fine bread crumbs
1 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 pounds boneless venison roast
salt and pepper to taste
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/2 cup dry sherry or Marsala wine
1/2 cup venison broth, beef broth, or water
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.
Slice venison roast into serving size portions, 3/8 inch thick. Pound with a meat mallet to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the venison into the egg, then press into the bread crumbs.
Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.
Deer Roast
Hind quarter of deer
salt and pepper
several cloves of garlic
3 onions, sliced
16 ounce creamy Italian dressing
3 apples, quartered
6 carrots, peeled and sliced
6 potatoes, quartered
Clean meat, cut slits throughout. Place garlic and onion slices in slits. Place in large roasting pan, sprinkle with salt and pepper to taste. Place apples, carrots and potatoes in pan. Pour entire bottle of Italian dressing over all. Cover and seal well with aluminum foil. Bake in slow oven, 300 degrees for 12 hours, or until meat is tender.
I always keep my venison recipes simple; I might use ground venison for chili or tacos; or I take chops or steaks and cook them in EVOO with some black pepper...simple and enhances the flavor.
I have found that ground venison and ground sausage go great in a traditional chili recipe
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