Posts Tagged ‘venison stew’
Taste of Autumn Venison Stew
October 28th, 2011 | 
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All the flavors of fall: venison, apples, butternut squash, cinnamon and clove!
When the air gets crisp and I start feeling the urge to hunker down in my comfys all night, I start craving hearty stews. But I don’t always want potatoes and carrots in my stew; to me that gets kind of boring after a while. Besides, in my area, the farmer’s markets are brimming with fresh local apples and a variety of squashes. Oh how I love butternut squash! Read the rest of this entry »
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Easy Venison Stew with Corn
I love venison stew and I love Tex-Mex recipes. I also love easy meals on cold winter nights when I’m too tired to cook. This stew takes just about 1/2 hour from start to finish, and it’s delicious. It’s creamy with just a little spice; a great way to cook venison stew meat!
Recipe: Venison Corn Chowder Stew
Summary: a Tex-Mex venison stew for the whole family
Ingredients
- 1 lb venison stew meat, cubed
- 1 tsp cooking oil
- 1 green pepper, diced
- 1 can creamed corn
- 1 can cream of chicken soup
- 1 can chili beans (medium)
- 1 cup salsa verde (medium)
- salt to taste
- 1 cup cheddar cheese, grated
- 1/2 cup milk
Instructions
- In a stock pot, brown the venison lightly in the cooking oil, remove the meat to a bowl and set meat aside.
- Over medium heat, add the green pepper to the stock pot and saute until tender.
- Add the corn, cream of chicken soup, beans, and salsa and simmer for 10 minutes.
- Add the venison and simmer for another 10 minutes, until meat is cooked, but still tender.
- Remove from heat and stir in cheese, milk, and salt.
- Serve immediately with sour cream and tortilla chips.
Cooking time (duration): 30
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (Southwestern)
Microformatting by hRecipe.
I want two things on cold winter nights: venison stew and dinner served fast. This easy venison stew does both. From start to finish, it takes about 30 minutes. And it is so good!
Jambalaya with Venison Sausage and Shrimp
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)
Microformatting by hRecipe.
The perfect gift for venison lovers! Buy today.
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