Steps to Prepare Speedy 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.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, hunter's red stew (venison). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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.

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To get started with this recipe, we have to prepare a few components. You can have hunter's red stew (venison) using 12 ingredients and 4 steps. Here is how you cook that.

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

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

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. Make sure to build a big stew, as it is always better the second day, so you should plan for leftovers—in Irish fashion. Season venison with salt & pepper and lightly coat with flour. In medium-heat skillet quickly sear meat in olive oil; add butter to coat.

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