Venison Stew Ala Dean Ramsey Recipe #369144
This is a WONDERFUL Venison Stew and also makes a WONDERFUL Beef Stew. It was actually devised by my partner, Dean Ramsey. If you have any questions e-mail me: AlanLeonetti@q.com
3¼ hours | 10 min prep
SERVES 6
- 3 1/2 lbs venison stew meat (or beef stew meat)
- 1 large onion
- 5 medium carrots
- 1 (16 ounce) package frozen peas
- 1 (16 ounce) package frozen lima beans
- 3-4 medium potatoes (cut into wedges) or substitute 1 cup elbow macaroni
- 1 cup mushroom (sliced)
- 3 (14 ounce) cans stewed tomatoes (crushed, diced or stewed)
- 4 cups water
- 1 tablespoon garlic powder
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 cups flour
- 1/2 cup extra-virgin olive oil
- Cube the venison into 1 ½ inch cubes. Cut the onion into wedges. Slice the carrots crosswise into 1 ½ inch pieces. Slice the mushrooms.
- In a skillet, heat the olive oil over medium-high heat.
- In a large mixing bowl, combine the flour, salt and pepper. Coat the cubed venison well and brown both sides in the hot olive oil.
- In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder. Bring to a simmer. Add the onion, carrots, peas, lima beans, browned cubed venison and mushrooms. Continue to simmer for about 2 hours.
- Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally. Check seasoning for salt and pepper and adjust if necessary.
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5 stars