Venison Stew

Source

We love to eat venison. Sometimes the meat can have a gamey taste and can be a hit tough. To counteract this,  I marinate my venison in the fridge for two days in 2 c milk + 2 tbsp white vinegar. Rinse well in cold water. The family can't tell it from beef when I do this first. 

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Venison Stew
by Moirakris
Yield: 4-6 generous servings

4 tbsp butter
1 lb venison or beef roast, cubed into 1 inch pieces
1 small yellow onion, diced
1 tbsp minced garlic
2 stalks celery, chopped into 1 inch pieces
1/2 tsp fresh ground black pepper
1/2 tsp Hungarian paprika
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tbsp powdered beef bouillon
4 medium russet potatoes, peeled and diced into 1 inch pieces
1 cup carrots, scrubbed and diced into 1 inch pieces
1/4 cup pearled barley
5 cup water
1 tbsp cornstarch
2 tbsp cold water

Melt 4 tbsp butter in stock pot, add venison, garlic, onions and celery. Saute over low/medium heat until meat is brown and onions are tender. Stir in pepper, paprika, Worcestershire sauce, tomato paste, beef bouillon, potatoes, carrots barley, and 5 c water. Please note: I do not cook with added salt, you may add it to your liking.

Bring to a boil then reduce heat and simmer until meat, vegetables and barley are tender.

If you prefer; thicken broth more by mixing 1 tbsp cornstarch into 2 tbsp cold water and pour into boiling broth, stirring constantly.until thickened. 


Mealtime Prayer -...By his hands we all are fed, Give us, Lord, our daily bread. Amen.