Sunday, November 11, 2012

Soup Sunday - Venison Pepper Stew

My friend, Katie, shared this recipe with me a few weeks ago knowing that my husband would enjoy trying it. I thought this week would be the perfect time to share it with you since opening day of gun season for deer hunting is this upcoming Thursday. You may need a good venison recipe!
My husband is a hunter - a very serious hunter! Our freezer is full of venison and while it is not my favorite food, I must admit, this stew was fantastic! It has a little kick to it! It is a hearty soup perfect for warming up your hunter when they come in from the woods.  This recipe states that it serves two. My husband made this soup for our family and doubled the recipe. (Yes, you read that right. I have a husband who cooks! He cleans too...and does laundry, quite well, I might add! Are you jealous?!? He is super handsome too!)

Venison Pepper Stew-2 servings

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound venison stew meat or boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons bacon drippings or canola oil
  • 1/3 cup chopped onion
  • 1 cup water
  • 1 small tomato, peeled and chopped
  • 1 teaspoon cider vinegar
  • 1 small garlic clove, minced
  • 1 bay leaf
  • 1 small carrot, sliced
  • 1 small potato, peeled and cubed
  • 1/4 cup chopped celery
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon cayenne pepper

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add venison, a few pieces at a time, and shake to coat.
  • In a large heavy saucepan, brown meat in drippings on all sides. Add onion; cook and stir for 1 minute. Stir in the water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
  • Stir in the remaining ingredients. Return to a boil. Reduce heat; cover and simmer 30-35 minutes longer or until vegetables are tender. Discard bay leaf. Enjoy!


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