"If the Amish
make it, you'll find it at Amish Pleasures."
Betty's Venison Stew
the venison in a large nonmetallic bowl--glass or pottery is best--with
the wine, vinegar, garlic, and caraway seeds. Refrigerate and marinate
overnight. For more tender meat, leave the venison in the marinade for
up to 2 days; this is especially advisable if the venison meat is from
an older animal.
Heat 2 tablespoons of the butter or oil in a large heavy skillet.
Remove and dry the meat cubes and brown in the fat, a few at a time,
saving the marinade. Heat the remaining 3 tablespoons of butter in a
second skillet and sauté the onion and mushrooms until tender and
golden. Add the marinade and beef stock. Bring liquid to a boil. Thicken
with the cornstarch, mixed to a paste with the water. Reduce to a
simmer. Add the browned meat cubes. For a richer flavor and darker
color, add 1/4 cup of the beef stock to the pan in which the meat was
browned. Bring to a boil and scrape the bottom of pan with a wooden
spoon to lift the brown glaze, then add to the stew. Cover and simmer at
least 30 minutes until meat is thoroughly tender. Serve on rice or
noodles. This reheats beautifully.
1˝ lbs. venison meat, cubed (or substitute beef chuck or top round)
2/3 cup red wine
2/3 c. red wine vinegar
3 cloves garlic, crushed
1 T. caraway seeds
5 T. butter or oil
1 c. chopped onion
1 lb. fresh mushrooms, trimmed and sliced
1 c. beef stock
3 T. cornstarch
1/4 c. water
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Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
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menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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