H
h20fwlr
Guest
LAST EDITED ON Oct-06-11 AT 11:18PM (MST)[p] This is actually named after the young man "Hunter" that killed the deer that I made this great stew from. It was his first deer and he killed it in No. California on Sunday. My daughter and I went over to see the buck and help skin and quarter it. They were going to make jerky out of most of it so I volunteered to take the hams home and bone them out for them (dont worry, they grilled the back straps that night). This was made with the clean scraps from the two hams. It was the best stew I have ever had and I came up with it by using what already had in the house.
2 lbs. deer meat cut in 1" squares
4 med. potatoes 1" squares
1 med. yellow onion quarter than cut the quarters in half
32 oz. box of beef broth
1 cup of baby carrots
1 cup of water
1/2 cup of flour (for browning meat)
1/2 pouch of onion soup mix
2 tbs. Italian Seasoning
1/2 tbs. garlic powder
2 Tbs. worcestire sauce
2 cloves chopped garlic
1/4 cup of red wine
1 tbs. of corn starch
2 tbs. cracked black Pepper
1 tbs. sea salt
1 tbs. haberno tabasco
Brown meat in seasoned flour in a little olive oil in bottom of stock pot. Do this in two batches so as not to crowd the bottom of pot. Add water, broth, meat and all the other ingredients except corn starch and salt. Let simmer for about three hours. Taste and add salt to taste after the three hours. Thicken with corn starch and water if needed. I placed several of Grands Frozen Buttermilk Biscuits on top, put the lid back on and let simmer for another 12 mins. They were thawed on the counter and then added to the stew right before serving. The biscuits will rise in the stew. They tasted even better than dumplings and were light and airy on the inside. I placed a biscuit in the bowl and then spooned the stew over the top. It was awesome.
Enjoy this great way to utilize the left over small cuts of meat.
Here is Hunters Deer:
2 lbs. deer meat cut in 1" squares
4 med. potatoes 1" squares
1 med. yellow onion quarter than cut the quarters in half
32 oz. box of beef broth
1 cup of baby carrots
1 cup of water
1/2 cup of flour (for browning meat)
1/2 pouch of onion soup mix
2 tbs. Italian Seasoning
1/2 tbs. garlic powder
2 Tbs. worcestire sauce
2 cloves chopped garlic
1/4 cup of red wine
1 tbs. of corn starch
2 tbs. cracked black Pepper
1 tbs. sea salt
1 tbs. haberno tabasco
Brown meat in seasoned flour in a little olive oil in bottom of stock pot. Do this in two batches so as not to crowd the bottom of pot. Add water, broth, meat and all the other ingredients except corn starch and salt. Let simmer for about three hours. Taste and add salt to taste after the three hours. Thicken with corn starch and water if needed. I placed several of Grands Frozen Buttermilk Biscuits on top, put the lid back on and let simmer for another 12 mins. They were thawed on the counter and then added to the stew right before serving. The biscuits will rise in the stew. They tasted even better than dumplings and were light and airy on the inside. I placed a biscuit in the bowl and then spooned the stew over the top. It was awesome.
Enjoy this great way to utilize the left over small cuts of meat.
Here is Hunters Deer:
