The BaitShop Homepage
Forum Home Forum Home > The Library > Recipes, Cooking, Game Processing and Food in General
  New Posts New Posts RSS Feed - Some Kind of Deer Stew
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the BaitShop Boyz!

Some Kind of Deer Stew

 Post Reply Post Reply
TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14679
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Some Kind of Deer Stew
    Posted: 03 December 2016 at 10:25
Some Kind of Deer Stew

Rummaging around the kitchen looking for something to make for lunch, I spied a pint-sized jar of Smoky Canned Deer Chunks": e-chunks_topic64.html

It got me to thinking that I might be able to improvise something, so I tried this:

Quote Some Kind of Deer Stew

1 small onion, diced finely
2 small stalks of celery, diced finely, with leaves
A little oil and/or butter
A couple shakes of Alpine Touch ( or make a clone here: ng-blend_topic987.html)
2 cloves of garlic, minced
About a tablespoon of Hungarian paprika
A pinch (maybe 1/2 teaspoon, at most) of ground cloves
1 pint of canned tomatoes (home-canned, in my case)
1 small can mushroom pieces and stems, drained
1 small can "Giorgio Mushroom Steak Sauce" ( fresh.html)
1 pint of canned venison chunks (or sauté a pound of deer cubes with the onion and celery)

Sauté onion and celery in a Dutch oven or large frying pan, using a little butter, oil, or a combination of the two. Season some Alpine Touch, or your favourite seasoning blend.

When the onions and celery start to get "translucent," reduce the heat to medium or lower, add the garlic and cook for a couple of minutes. Do not scorch the garlic.

Remove the pan from the heat, then add the paprika and ground cloves. Stir to incorporate and "melt" the paprika into the mix. Add the tomatoes, mushrooms and mushroom sauce, then return the pan to the heat.

Bring the mixture to a bubbling simmer; add the deer chunks and stir back to a simmer.

Reduce the heat to low, then simmer for 15 or 20 minutes to finish cooking the onions, celery and tomatoes, stirring occasionally.


We served it in bowls for a quick lunch, but I think it would be great served on (or next to) mashed potatoes, rice, roasted cauliflower etc.

I liked the mix of flavours; the ground cloves added just a bit of something special; but using too much could dominate the dish, so be careful with them.

I'm not sure what to call it, but it was good!
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 11.10
Copyright ©2001-2017 Web Wiz Ltd.

This page was generated in 0.043 seconds.