Step-by-Step Guide to Prepare Super Quick Homemade Hunter's Red Stew (venison)

Hunter's Red Stew (venison). Add browned meat and remaining ingredients to crock pot. Cook on medium high heat until onions are becoming translucent and peppers and celery are softening. Add the cubed venison and cook it until it is browned, stirring continuously.

Cube the venison and cut up the kielbasa. Heat the oil in a heavy Dutch oven and brown the meats. Add salt, sugar, rosemary, basil, and black pepper.

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Add browned meat and remaining ingredients to crock pot. Cook on medium high heat until onions are becoming translucent and peppers and celery are softening. Add the cubed venison and cook it until it is browned, stirring continuously.

To begin with this particular recipe, we must prepare a few components. You can have hunter's red stew (venison) using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Hunter's Red Stew (venison):

1. {Make ready 1 1/2 lb of large chunks Venison (or beef).
2. {Prepare 3 cup of Water.
3. {Get 16 oz of Tomato sauce.
4. {Make ready 4 of Beef bullion cubes.
5. {Get 1 tsp of each, Thyme, Margoram, Pepper, Garlic powder.
6. {Make ready 1/2 tsp of each Salt, Red pepper and Onion powder.
7. {Prepare 1 tbsp of Parsley.
8. {Take 1 of Onion, coarse chop.
9. {Take 3 stick of Celery, large chop.
10. {Prepare 1 of bag baby Carrots.
11. {Make ready 6 of Red Potatoes, large chunk.
12. {Get 1 can of Corn, drained.

How to Make Hunters Venison Stew. Brown the meat with onions and drain. Mix all ingredients together and pour into casserole dish. Place in bottom of casserole dish with the slices of onion.

Steps to make Hunter's Red Stew (venison):

1. Flour your meat chunks and brown in frypan in 2Tbls oil..
2. Add browned meat and remaining ingredients to crock pot..
3. Cook on high 5-6 hrs..
4. Serve with crusty bread and butter..

Melt half of the butter in a large skillet over medium-high heat. Sear the venison cubes until browned, then remove and set aside. Melt the remaining butter, then cook the mushrooms until they release their liquid. Hunters making Irish stew can't go wrong with neck, hock, flank, or even cubed center or eye of round roasts. Deer, moose and elk are all flavorful and will stew down to tender morsels that make superb gravy.

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