bdidaho
New member
From what I've read here, Big Fin swears by Dente Moore stew. I don't know if that is true or not so if it is, Randy, I'm not trying to outdo Dente Moore, just trying to come in a close second. Besides, this is a little more involved than I want to get when I'm hunting. But I do like to make this ahead and take it with me to reheat. The venison can be changed to elk, moose and the vegetables can be varied according to what you like.
2 lbs venison, cubed
2 onions, chopped
2 cans(or 1 qt box) of low sodium beef broth
3 T soy sauce
2 bay leaves
1/2 lb baby carrots
1/12 -2 lb red potatoes,skins on and cubed
6 oz tomato paste
4 tablespoons minute tapioca
1 1/2 tsp fresh thyme, minced
vegetable oil
2 cups frozen peas
Pat the venison dry with a paper towel and salt and pepper. Let sit for about 20 minutes.This aids with the browning. In a large dutch oven, heat 2 T oil over med-high heat until almost smoking. Add venison and brown about 2 minutes per side, then remove from dutch oven. Add another 2 T oil to dutch oven and saute onions until browned, about 5-8 minutes and remove. Add tomato paste and cook about 2 minutes or until it gets dark. Add the venison, onions, beef broth, bay leaves, soy sauce and bring to a boil. Add the tapioca.( If you are using meat that will be tender in a couple of hours, throw the vegetables in now. If you like to cook your stew longer or in a crock pot, the vegetables will get too soft and mushy if cooked that long so use a foil pouch) Toss the vegetables with the thyme, salt and pepper and 2-4 T oil and wrap them in a foil pouch and set on top of the liquid. Cook at 250 for about 2-3 hours or until the meat is tender. Remove the vegetables from the foil and add to the liquid. Add the frozen peas and let them warm through before serving. Serve with warm rolls or bread.
2 lbs venison, cubed
2 onions, chopped
2 cans(or 1 qt box) of low sodium beef broth
3 T soy sauce
2 bay leaves
1/2 lb baby carrots
1/12 -2 lb red potatoes,skins on and cubed
6 oz tomato paste
4 tablespoons minute tapioca
1 1/2 tsp fresh thyme, minced
vegetable oil
2 cups frozen peas
Pat the venison dry with a paper towel and salt and pepper. Let sit for about 20 minutes.This aids with the browning. In a large dutch oven, heat 2 T oil over med-high heat until almost smoking. Add venison and brown about 2 minutes per side, then remove from dutch oven. Add another 2 T oil to dutch oven and saute onions until browned, about 5-8 minutes and remove. Add tomato paste and cook about 2 minutes or until it gets dark. Add the venison, onions, beef broth, bay leaves, soy sauce and bring to a boil. Add the tapioca.( If you are using meat that will be tender in a couple of hours, throw the vegetables in now. If you like to cook your stew longer or in a crock pot, the vegetables will get too soft and mushy if cooked that long so use a foil pouch) Toss the vegetables with the thyme, salt and pepper and 2-4 T oil and wrap them in a foil pouch and set on top of the liquid. Cook at 250 for about 2-3 hours or until the meat is tender. Remove the vegetables from the foil and add to the liquid. Add the frozen peas and let them warm through before serving. Serve with warm rolls or bread.
Oh, and not having a can opener sucks.
