Deer Stew
The other night I made a really good pot of stew. I got a lot of compliments on it. That’s the first time that everyone agreed that it was really good. I froze some of it and as I was getting it out of the freezer to have again for supper tonight I remembered that I had not wrote down how I fixed it, so I thought I had better before I forget it!
The Meat:
I used deer tenderloin for the meat in the stew. When we have our deer processed we have them to cut the tenderloin into small pieces. I took the tenderloin and washed it, got all the blood out of it that I could. I then took the meat and put it onto the George Foreman grill. I added salt and pepper to one grill full of meat. The next batch of meat that I put on I put some Montreal Steak Seasoning onto the meat. I would have used it on all of the meat but you really don’t want to overpower the stew with Montreal Steak Seasoning.
The great thing about preparing the meat this way is that it is already thoroughly cooked through so when you add it to your stew pot you’re only adding it so it can absorb the flavors of everything else. This will also allow your meal to be finished a whole lot quicker.
The Stew:
Now obviously you can add as much or as little to a stew as you’d like but these are the ingredients I added:
- 1 onion, diced
- 1 green pepper, diced
- 1 tomato, diced
- 3 cans tomato sauce
- 1 can peas, drained
- 1 can green beans, drained
- 1 can whole kernel corn, drained
- 2 can carrots, drained
- 2 tablespoons tobassco sauce
- 1 tablespoon ground black pepper
- Water
Mix all of those ingredients up in a big stew pot. One of the reasons this meal was quick is because I did not put any potatoes into the stew. The potatoes would have taken a long time to soften up. If you want potatoes but still have a quick meal you might consider using canned potatoes.
You might also want to do the stew before you fix the meat on the grill. This way your stew is already getting cooked while your meat is cooking, which lessens the cooking time. It also allows you to simply add the meat to the stew pot as it finishes cooking on the grill.
I didn’t specify an amount of water I used. I used almost a gallon but not completely. I didn’t want the stew to be too thick but also not too thin. This is one of those things that you just have to decide for yourself with your own eyes. However thick or thin you think the stew should be, adjust your water accordingly. If you add too much water and want to get it thick again, add another can of tomato sauce. Keep tomato sauce on hand, it’s useful in a lot of things in the kitchen. Any brand will do, it’s all the same. The cheaper, the better!
The stew is done once the green peppers have softened and the onions have went somewhat transparent. In my opinion, the stew will get better over the course of a couple of days. If you can’t eat it all in a few days, freeze it like we do. It will last for at least a month in the freezer. It’s really nice to be able to pull it out of the freezer on a night you don’t feel like cooking, throw it into the microwave and have an almost fresh bowl of stew. Fresher than what you’d get from a can.
Technorati Tags: cooking, recipe, stew, venison, deer stew, venison stew, stewpot, southern food
