Friday, October 7, 2011

Friday frivolities and a Venison Stew recipe'.

Hmmmm, never quite looked at it this way but Betty's sure got a valid point here.




Aunt Fannie's Venison Stew.

Now Sir, just about every deer hunter has his/her own "special" recipe' fer Venison Stew, and I'm no different. With that being said, it don't hurt every now and agin to try a different recipe just t'see if it might be sumthin a little better or with a new taste, so, here be Aunt Fannies Venison Stew recipe'.

Aunt Fannie used t'live way up in the boonies of the Adirondack Mountains in upstae New York, and was fortunate enuff to have many neighbors who were avid hunters and gatherers. She relished her frequent gifts of game and fish, and shares this bounty with her  friends. This one-pot meal is designed to make game meats taste as tender, savory and mild as the supermarket beef most folks are accustomed to.

** A Tip Fer Y'all**   If'n ya suspect yur meat cuts might be a little on the tough side, marinade the stew beef cuts in Buttermilk for a day before cooking. Now Sir, Cookie absolutely does not like the taste of Buttermilk, but, the great thing is that after you marinade the meat and wipe dry before cook'n, you won't taste the Buttermilk flavor.


• 1/2 pound bacon, sliced into 1/4 inch bits, cooked and drained
• 1 to 2 pounds venison, moose, elk, antelope or buffalo cut into 1 inch cubes (also good with goat, lamb, ostrich, emu, beef or other lean red meat)
• 4 to 6 potatoes cut in large chunks (or turnips or parsnips)
• 6 carrots cut in large chunks
• 1 onion diced
• 3-4 cloves garlic minced
• 1/2 cup red wine (optional)

In a large bowl or bag, toss venison pieces in a mixture of:

• 1/2 cup flour
• 3 teaspoons granulated garlic
• 2 teaspoons pepper
• 2 teaspoons salt
• 2 teaspoons savory
• 1 teaspoon basil

In a large Dutch oven (preferably Cast Iron if'n ya got one), add 3 tablespoons bacon drippings or vegetable oil. Heat oil and add garlic and venison cubes coated with flour mixture. Stir and scrape bottom of pan frequently. Cook until browned on all sides. Add wine (or 1/2 cup water) and stir, scraping bottom of pan. Add bacon bits and enough water to cover meat and simmer on low heat until meat is tender (about 1 to 2 hours).

Add potatoes, carrots and onion. Cook until veggies are good and tender.

Serve with fresh, hot biscuits or Texas Toast.



dk grant said...

That Betty White has spunk.

dk grant said...

That Betty White has a lot of spunk for her age.

Woodsterman (Odie) said...

And we're still kickin on that guy. Why do I get so hungry every time I come here?

Mohawk Chieftain said...

Betty may be right, but I've always thought of 'em as a woman's equivalent of a little, padded room....

sig94 said...

Oh, I dunno Betty, they do loosen up after a spell.

Cookie..... said...

Don't disagree "Sig" but so do the balls mate.