Posts Tagged ‘stew meat’
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.
Recipe: Tasty Tomatilla Soup
Summary: a rich and hearty venison soup
- 1 pound venison stew meat
- 1 teaspoon cumin
- Â½ teaspoon coriander
- Â½ teaspoon black pepper corns, crushed
- Â½ teaspoon salt
- 1 tablespoon cooking oil
- 18 small or 6 large tomatillos
- 1 red onion
- 2 Serrano peppers, seeded
- 2 cloves garlic, minced
- Â½ cup fresh cilantro
- 4 cups venison or chicken broth
- Cut the venison into bite sized cubes (about Â½ 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.
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.
This is a very hearty stew that is great in early fall. The lime gives it a nice, summery flavor.
Recipe: Fiesta Venison Chowder
- 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
- 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.
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.
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
- 1 Â½ pounds boneless venison steak, cut into 1-inch cubes
- 4 medium carrots, cut into Â½-inch slices (or use about 2 cups of baby carrots)
- Â½ cup sliced scallions
- 2 garlic cloves
- 1 Â½ cups water
- 2 tbs soy sauce (reduced sodium, preferred)
- 2 tsp grated fresh ginger
- 1 Â½ tsp instant beef bouillon granules
- Â¼ tsp crushed red pepper
- 3 tbs cornstarch
- 3 tbs cold water
- Â½ cup chopped red bell pepper
- 2 cups sugar snap peas (if frozen, let thaw first)
- Pull out the slow cooker. Combine venison, carrots, scallions, and garlic and put in cooker. In a medium bowl, combine the 1 Â½ 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.