Posts Tagged ‘stew meat’
Venison Soup with Tomatillos
October 31st, 2010 | 
Author: Last weekend we made enchilada verde sauce, and had a bunch of tomatillos leftover. So yesterday I thought I’d put them into a soup along with some venison stew meat that needed to be cooked. The resulting soup was delicious! It was hearty and rich, and perfect for an early fall evening.
tasty tomatillo soup with venison
Recipe: Tasty Tomatilla Soup
Summary: a rich and hearty venison soup
tomatillos are a staple of Mexican food
Ingredients
- 1 pound venison stew meat
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon black pepper corns, crushed
- ½ teaspoon salt
- 1 tablespoon cooking oil
- 18 small or 6 large tomatillos
- 1 red onion
- 2 Serrano peppers, seeded
- 2 cloves garlic, minced
- ½ cup fresh cilantro
- 4 cups venison or chicken broth
saute the tomatillos and onions in the venison juices
Instructions
- Cut the venison into bite sized cubes (about ½ inch). In a bowl, coat the meat with the cumin, coriander, black pepper, and salt.
- In a stock pot, heat the oil over medium high heat. Add the venison and brown for about 4 minutes (until the meat is cooked through, but still tender). Remove the meat from the pot and set aside in a bowl.
- Chop the tomatillas, onions, and seranos into quarters. Add to the pot and saute in the meat juices. After about 2 minutes, add the garlic.
- When the onions and tomatillas are slightly browned, add the broth and cilantro.
- Simmer until the onions and tomatillos are tender (about 5 minutes).
- In a blender, blend the soup until it has a creamy consistency. You may need to blend in batches.
- Return the soup to the pot and add the venison back in. Serve immediately with a dollop of sour cream on top.
Quick Notes
This soup would be good without the venison too, or with chicken or beef.
Cooking time (duration): 15
Number of servings (yield): 4 to 6
Meal type: supper
Culinary tradition: Mexican
Microformatting by hRecipe.
Posted in Venison Soups | 
Tags: Mexican, stew meat, tomatillo, venison recipe, vension soup | 
1 Comment »
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
Microformatting by hRecipe.
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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