slb@drutx.UUCP (Sue Brezden) (11/25/85)
I often have venison to cook. Neither I nor my husband are hunters,
but his relatives send deer meat from North Dakota (Yes, Virginia,
there IS a North Dakota) every so often. While I would never shoot
a deer myself unless I was starving, I would not want to think that
the animal died in vain--so I want to prepare it well.
I had been puzzled for recipes. But there was one in a local paper
that I tried this weekend--and it was delicious. It is from the
Mountain Man Cookbook. The basic idea for dealing with venison in
that cookbook is that if you carefully remove all bone, gristle, and
fat before cooking, there will be no gamey taste. I can certainly
vouch for it in this case. It tasted like good beef. (This recipe
would be good with beef, too.)
Colorado Venison Stew
2 lbs. venison, cubed and trimmed of all fat, bone, and sinew
1/2 cup flour
4 Tablespoons cooking oil
1 large onion, peeled and cut in wedges
1/2 teaspoon dried rosemary
6 Tablespoons dried parsley
1 Tablespoon paprika
6 cups hot water or enough to cover meat [note: I vote for the
second option--6 cups was too much and I had to cook it longer
to reduce the gravy.]
1 cup red wine
1 cup peas
salt to taste
1/2 teaspoon white pepper
French bread slices
Dredge meat in flour. Heat oil in Dutch oven. Brown meat on all sides,
adding onion during last part of browning time. Add rosemary, parsley,
paprika, and enough hot water to cover meat. Bring to boil, reduce heat
and simmer, uncovered, one hour, allowing liquid to reduce for gravy. Add
wine. Simmer another 30 minutes. Add peas, salt, and pepper. Simmer
five minutes longer. Serve over French bread slices. Six servings.
I don't know about other recipes in the cookbook, but if you want to
get a copy, it is $9.00 from Mountain Man Cookbook, P.O. Box 3372, Englewood,
Colorado, 80112.
--
Sue Brezden
ihnp4!drutx!slb
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To search for perfection is all very well,
But to look for heaven is to live here in hell.
--Sting
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