Late Fall brings the game hunting season to Michigan. After a cool, crisp day out-of-doors, even the most humble of deer meat cuts tastes sublime when prepared as "Pot Stew." Serve up a bowl soon...and...pass the French bread, please!
Several pounds of Lean Venison
Beef Stock or Canned Bouillon to cover
1 pound Mushrooms, cleaned and sliced
1 cup chopped Onion
1 green Pepper, chopped (remove pith and seeds)
1 cup Red Wine
4 or more Potatoes, cubed
4 or more Carrots, thickly sliced
1 can whole-kernel Corn
1 or 2 peeled, cored and sliced Apples (optional)
1 cup chopped Celery (optional)
Cut several pounds of lean venison into 1 inch cubes and dredge them in seasoned flour. In a Dutch oven or heavy kettle, melt 1/4 pound of butter and saute the mushrooms, onion and pepper until golden brown.
Remove the vegetables from the pot and add the meat, searing it on all sides. Add more butter, if necessary. Return the vegetables to the pot, and add enough beef stock (or canned bouillon) to almost cover the meat and vegetables. Let this simmer, covered, for about 2 hours.
Add the rest of the ingredients and bring to a boil. Turn down the heat, and simmer slowly until the vegetables are done.
You could also add the apples and/or celery
A dash of herbs always helps, but this recipe has the object of providing a tasty stew that retains the flavor of the venison without killing it. When the stew is about done, add more seasoning, if desired.
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