Archive for the ‘Vension Stews’ Category
Jambalaya with Venison Sausage and Shrimp
February 16th, 2010 | 
Author: Happy Fat Tuesday! Ever since I lived in Louisiana as a child, I’ve love the Fat Tuesday Feast. I try to make a traditional Cajun dish every year. This year I used the Andouille Venison Sausages I made to create a special Jambalaya with homemade venison sausage and delicious shrimp. Jambalaya has always been my favorite Cajun stew. Oh this was good!
Recipe: Fat Tuesday Jambalaya
Ingredients
- 1 tablespoon oil 1 cup onion, chopped 1 cup red bell pepper, chopped 1 tablespoon minced garlic ½ pound Andouille sausage, sliced (instructions page XXX) 1 cup long-grain white rice, uncooked 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/4 teaspoon garlic salt 1 bay leaf 2 cups venison or chicken broth 3/4 cup water 1 tablespoon tomato paste 1/2 teaspoon hot pepper sauce 1 (14.5-ounce) can, no salt-added diced tomatoes, undrained 1/2 pound medium shrimp, peeled and deveined 2 tablespoon chopped fresh parsley
Instructions
- Heat oil in a large stew pot over medium-high heat. Add onion, bell pepper, garlic, and sausage; sauté 5 minutes or until vegetables are tender. Add rice and the next 7 ingredients (through bay leaf); and sauté 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf, stir in parsley, and serve.
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (Southern)
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Fiesta Venison Chowder
This is a very hearty stew that is great in early fall. The lime gives it a nice, summery flavor.
Recipe: Fiesta Venison Chowder
Ingredients
- 1 to 2 pounds venison, cubed (the amount depends on how much meat you like in your stews…we like a lot)
- 1 large red pepper, seeded and chopped
- 2 cups frozen corn
- 1 1/2 cups milk (whole milk is best, but use what you like)
- 1 can (11 oz) cream of chicken or cream of corn soup
- 1 1/2 cups mild salsa verde
- juice from two limes
- 1 can (15 oz) mild chili beans
- 1 cup grated cheddar cheese
- tortilla chips
Instructions
- Put all ingredients EXCEPT the cheese and chips into a slow cooker.
- Cook on low for 1 to 2 hours, or until the meat is cooked through.
- Put in bowls and top with cheese and chips.
Quick Notes
You’ll need your slow cooker for this one. And a big bag of chips! A dollop of sour cream would be nice, but not necessary.
Cooking time (duration): 10
Number of servings (yield): 6
Meal type: dinner
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Gingered Venison with Carrots and Sugar Snap Peas
I’ve been so busy with work, I haven’t been able to cook much lately (or, rather, try new recipes). My honey took pity on my poor stressed-out soul last night and made this delicious stew I found in Fitness Magazine. We actually doubled the recipe to share it with his family. I’m happy to report that they all loved it, and that’s a huge compliment because he’s got some very picky eaters in the clan. It was a hit!
Gingered Venison with Carrots and Sugar Snap PeasFrom Fitness Magazine, April 2009, p128
Ingredients
- 1 ½ pounds boneless venison steak, cut into 1-inch cubes
- 4 medium carrots, cut into ½-inch slices (or use about 2 cups of baby carrots)
- ½ cup sliced scallions
- 2 garlic cloves
- 1 ½ cups water
- 2 tbs soy sauce (reduced sodium, preferred)
- 2 tsp grated fresh ginger
- 1 ½ tsp instant beef bouillon granules
- ¼ tsp crushed red pepper
- 3 tbs cornstarch
- 3 tbs cold water
- ½ cup chopped red bell pepper
- 2 cups sugar snap peas (if frozen, let thaw first)
Directions
- Pull out the slow cooker. Combine venison, carrots, scallions, and garlic and put in cooker. In a medium bowl, combine the 1 ½ cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.Cover, cook on low setting 6 to 8 hours or on high 3 to 4 hours.
- If using low heat, turn to high setting. In a small bowl, combine cornstarch and the 3 tbs cold water; stir into meat mixture along with the bell pepper. Cover, cook 20 to 30 minutes, or until thickened (stirring once).
- Stir in sugar snap peas. Serve when peas are tender (about five minutes). Serve over rice.
Serves 6
The perfect gift for venison lovers! Buy today.
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