Posted by: Joan Spiller | April 8, 2011

Venison Stew – Recipe


Now I’ve never been much into crock pots / slow cookers. Don’t tell anyone but they kinda stress me out. I wanna SEE what is going on in the damn pot.. I wanna peek, stir, tweak and annoy the dish til it’s ready to serve. Crockpots do not lend themselves to this by their very design.

But I’m a fan of them for making hearty meat meals, of that there is no denying their value. I also like the new ones with glass lids so I can still at least PEEK if not prod, and see what’s going on in the pot!  😉

To make this very tasty stew (I suppose I should call it a casserole or something a bit more posh? Meh, I like the word “stew”) you will need the following ingredients:

3kg of venison (or in my case, 2kg venison / 1kg cheap beef meat (cos the crockpot is too big lol)
2 carrots
2 potatoes (Agria is my default spud-tato, one of the nicest ‘breeds’ on sale)
6 small onions (or 2 large) I just happened to have pickling ones ..  cut into chunks
1 capsicum – red is the default one simply cos it’s sweeter, cut into chunks
2 small fresh beetroot
1c green veges (peas? beans? corgettes? broc?) Whatever you like..
3 cloves garlic (chopped up a little)
1 chilli (sliced)
400g canned tomatoes
2 fresh tomatoes (Just cos I had some getting old in the fridge!) cut into chunks
2c red wine OR 1c dark ale
3T wholemeal flour
1t salt
lots of fresh black pepper

Cook the onion, chilli, garlic and capsicum in a little oil, on a med heat.  You want a bit of colour on the onion. Colour = Flavour, remember!
Set aside.

Cut the meat into large (min 1 inch square) chunks and throw into a bowl with the flour, salt and pepper, mix to coat the flesh with the flour.
This helps to do 2 things: thicken the stew and colour nicely when you fry it.

If you wanted to, you could throw a brisket bone into this stew and let it cook away as the marrow and goop adds flavour and helps it thicken nicely..
Just remove the bone before serving!

Brown the meat in batches in a large fry pan. Took 4 batches for me to do this last evg.
Set aside.

Using the same pan, crank the heat up and once it’s “smoking” hot – slug in the beer or wine. Have the extractor fan on 😉

Reduce the booze down (2-4mins depending on yr stove) and then chuck the meat back into the syrupy mixture but remove from the heat.

Chuck the tomatoes, onion mix and meat mix into a crock pot / slow cooker.

Turn onto high for 3 hours (or until the mixture is bubbling madly) then turn off and leave overnight. Do not take the lid off.

Next day, stir the mixture and turn onto high heat again. Once simmering, turn down to low – add in the (chunky cut) vegetables, put the lid back on and leave cooking away ’til dinner.

Serve with creamy mashed potatoes, lashings of bread and butter and if you must: some train smash on the side.

Freezes well, if need be..

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Responses

  1. I love slow cooking too, but hate slow cookers. This recipe is amazing.

    Like


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