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soup and stews

#6/62: Venison Stew Recipe

February 11, 2012 by info@3QuartersToday.com

My husband was a very successful deer hunter this past fall/winter and as a result we have venison in the freezer. I’ve never cooked venison before and was a little hesitant. Always heard venison tastes “gamey”. So I started off with venison stew, figured all the flavors and vegetables would cover any gamey taste. To my surprise it taste identical to beef stew!

Venison Stew recipe
Venison Stew

We are a big fan of  jerky and the dehydrator has been going pretty much non-stop. ( I love deer jerky, but that’s another post) With so much meat, and beef prices going through the roof, I thought venison would be better used to stretch our meat budget.

I’m pretty confident with soup and stews, so it was a natural transition. Was it a success? Would I be posting it here if it wasn’t? My daughter loved it so much she would eat two bowls at each sitting. Needless to say there was no left overs. Venison stew really tastes like beef stew.

Venison Stew recipe
Venison Stew recipe

The following recipe is a guideline. I’m a dash of this and a dash of that type of cook. Pour some of this in, a little of this, a little more, and…that looks good. So use your own judgement, get creative and feel free to substitute.

Venison Stew Recipe

  • 3-4 lbs venison (cubed into 1/2-1″ pieces)
  • 32 oz beef stock (homemade from shank leg bones)
  • 16 oz potato stock (water left over from boiling potatoes)
  • 20 oz can tomato sauce
  • Olive oil for browning
  • 1 large onion
  • 3 stalks celery
  • 1 frozen bag mixed soup vegetables
  • 3 potatoes peeled and cubed
  • 1 cup corn
  • 1 cup sliced carrots
  • 5 bay leaves
  • 3 TBSP dried parsley
  • 1 tsp seasoning salt
  • 1 TBSP black pepper

Directions

1. Cube the venison, season well with seasoning salt and pepper

2. Pour 2 TBSP olive oil in skillet, sear & brown venison, do not cook all the way through.

3. Place browned venison in large stock pot

4. Alternate placing venison, vegetables, and seasonings in stock pot.

5. Add liquids and stir thoroughly

6. Heat to boiling

7. Set to LOW and simmer for 3-4 hours and stir occasionally.

8. The venison stew can be cooked, or left on low for many more hours as the flavors continue to blend. In only improves with time.

In the past few years I have learned to love the taste of deer meat. In Eastern Nebraska corn fed whitetail tastes just like Angus beef. Western Nebraska mule deer fed on sage need a little different seasonings and preparation. So my mother-in-law bought me a wild game cookbook.

If you don’t have home grown venison harvested by your favorite hunter with a rifle, muzzle loader, or bow then you can order venison or other wild game online.

The Sporting Chef’s Better Venison CookbookReal Meat Venison Jerky Dog Treats (12 oz)Buffalo Bills 10oz 100% Farm Raised 7Gourmet Game Steaks – Avg 2 LB Case (all sizes are approximate)Venison Medallions – 3 pieces, 4 oz eaVenison Ground Meat – 1 lb

More Soup and Stew Recipes

  • Another Venison Stew Recipe
  • Clean Out the Refrigerator Chicken Soup
  • Rainy Day Soup
  • Chicken Noodle Vegetable Soup
  • Homemade Clam Chowder

Filed Under: Food, Project 52 Tagged With: cooking, country, deer, Food, hunting, kitchen, living off the land, natural, recipe, rural, soup, soup and stews, stew, venison, venison stew, wildlife

Day 45/365: Beef and Barley Soup

January 20, 2011 by info@3QuartersToday.com

Day 45: Beef & Barley Soup

It’s time for food again, specifically soup since it’s still winter. This is another version of my Beef & Barley Soup, each version varies slightly depending on what I have in the refrigerator as leftovers. I love soup, with a little planning it’s so easy, and simple. I keep chopped celery, onions,  carrots, pre-cooked hamburger  in the freezer along with frozen stock and it all goes in the pot together in less than 5 minutes.

The joy of homemade stock/broth. Stock is a bit heartier and gives homemade soup a hearty flavor, nice and rich. What I make is more like broth, but it accomplishes the same thing. You can buy chicken stock from the grocery store in boxes, cans, or even bullion cubes (only if your desperate on the cubes…) if you don’t have any prepared, but homemade is healthier, less salt, and I think tastier.

For those who haven’t saved or made their own stock it’s easy, really. I save chicken broth, potato water (from boiling potatoes for mashing), pork drippings, (just add some water to the juice at the bottom of pan), and lately even the drained water from corn. Okay, purist will say this isn’t stock, but broth, but I get wonderful results in the end, so who’s to say I’m wrong.

When I roast a whole chicken for supper I put the leftover carcass in a big pot, add water to the top, bring to a boil, then simmer for oh…an hour, maybe two. Sometimes I’ll throw in some celery or onions for added flavor, but it’s not necessary, especially since I’m putting all those ingredients in the soup. Then I pull out the bones and put the liquid and chicken meat bits in plastic containers (glad containers, ziplock, orange juice jugs, ice cream buckets, whatever I have) and store in the freezer.

Recently I had a couple pieces of leftover chicken that didn’t get eaten, a leg and thigh. I put them in a smaller pot and made 2 cups of stock. Easy, easy.

Now that I’ve covered stock/broth let’s get to the recipe, remember exact amounts are NOT crucial, soup is a magical food that is actually hard to mess up. More water can be added if the mixture is too thick.

Ingredients

  • 8 cups stock
  • 16 oz fine stewed tomatoes (I used my homemade with celery, onion, carrots)
  • 1 1/2 lbs cooked hamburger (I prepare 5 lbs ahead of time and put in 1 lb bags in freezer)
  • 1 cup green beans
  • 1 cup corn
  • 1 cup diced or sliced carrots
  • 2 TBSP dried parsley
  • 1 TBSP dried sweet basil
  • 1 tsp black pepper (to taste)
  • 1 tsp Lowrys Seasoning Salt (my daughter calls this “special salt”)
  • 1 cup barley (added the last hour)

Directions

Add all the ingredients except the barley, bring to a gentle boil, reduce heat and simmer for one hour. Then add barley. Simmer for an additional 45 minutes or until the barley is tender. Makes approximately 12 one cup servings. Eat, and freeze leftovers in single serving containers for later. If you have any.

When is it done? I tell my kids when you can smell it outside it’s done. My Marine son recently tested this method when he was home on leave. The aroma was driving him crazy inside, his sister came home and said “What smells so good? I could smell it from outside” Nathan declared. “Soups done!”

More Soup and Stew Recipes

  • Venison Stew
  • Clean Out the Refrigerator Chicken Soup
  • Rainy Day Soup
  • Chicken Noodle Vegetable Soup
  • Homemade Clam Chowder
  • Time for More Venison Stew

Filed Under: Food, Project 365 Tagged With: 365project, cooking, Food, home cooked meals, home cooking, how to cook, kitchen, Photography, project365, recipe, soup, soup and stews

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