Page 1 Page 2 Page 3
-
Venison Stew
2 lb Venison steak
1/2 lb Bacon or salt pork
2 tbsp GF Flour mix
6 cups of stock
1 can stewed tomatoes or preferably zucchini
8 small carrots
2 Stalks celery diced
2 tbsp. sugar
7 small onions
garlic to taste
1 cup peas
Salt and pepper to tasteCut bacon into 1" cubes and sauté in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in bacon fat. Stir in flour and make a roux. Lower heat and let brown 2-3 minutes. Then add stock and stir till smooth. Simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.
Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Serve with corn muffins, potatoes or parsnips and a salad.
To top
-
Zucchini Vichyssoise
2 tablespoons olive oil
5 c chopped leeks, white and light green parts (4 to 8 leeks)
4 c chopped unpeeled white boiling potatoes (8 small)
3 c chopped zucchini (2 zucchini)
1 1/2 quarts homemade chicken stock, or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons MimicCreme
Fresh chives or julienned zucchini, for garnish
To top
 |
 |
 |
 |