Posted: 11/30/2012 in Hunting

That sounds quite good – I am always collecting new recipes, might have to try this one instead of the Venison Daub Provincial I usually do.

eat shop

Its deer season in Oklahoma. Which means a few things, but mostly it means that I need to clean out the freezer. Because I’m going to get another freezer-full soon. Venison needs to be cooked for a long time. And, as lean meats often do, venison benefits from a long, slow cook. We usually do a heavier stew, but coming off of the recent holiday, we decided to go lighter. A Spanish-style stew hit the spot.

Spanish-style Venison Stew

2 Tbsp olive oil

2 large onions, chopped

2 tomatoes, peeled and seeded

1 tsp paprika

1 bay leaf

1 bottle lager

1 cup chicken stock

2 sprigs thyme

1/4 tsp cinnamon

2 1/2 lbs venison, cut into large chunks

flour

salt

pepper

Picada

Oyster mushrooms, roasted or sauteed.

1. Heat oil in a saute pan. Saute onion until deeply brown and caramelized. This will take a good thirty to forty minutes. Add the tomato…

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