Classic Venison Stew
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- čas přidán 20. 07. 2021
- Full recipe here: www.missallieskitchen.com/ven...
This recipe went viral for GOOD reason! It's got tender chunks of venison in a hearty broth and lots of veggies. The stew gets thick by cooking down but the broth isn't overly rich. Simple flavors, and in the video get my tips for cooking it like an expert.
IG: / miss.allieskitchen
Cookbook: www.amazon.com/Venison-Every-...
Thanks for the great and easy idea. Found myself with a ton of Venison this year. Whipping this up now.
I made this recipe tonight. My first time making venison stew (I usually just do a roast). LOVE it.
Your presentation is elegant and I love how well you explained things. Thank you so much for this great recipe! It was so savory and delicious!!!! Many blessings to you! 🙏
aw thank you SO much!
The way she says Worcestershire had me in stitches😂
Definitely going to try this as soon as I get some fresh meat this season. Thanks!
Thank you so much for this marvellous recipe ☺️
Thanks for watching!
Gonna make it today! Thank you!
fabulous!!!! :) lmk what you think
Thank you for your recipe, I subscribed and will order your book!!
I can't wait to try this in the cooler days ahead
So happy to find your venison recipes!! Our bachelor son has taking up hunting and stores in our freezer. He tells us to use anything we want.
There’s just my husband and I so it’s not getting used very quickly.
Yummy thank you for sharing!
Thank you for the recipe! I’m cooking it right now!
Of course!! How did it come out?!
They never replied. Maybe the recipe killed them. 😂😅
Awesome just subscribed and I’m going to grab the book off of Amazon!!!!
Wow, thank you SO much!
Just finished making this, only thing I did differently was that I put red wine when searing the meat and added feta cheese on top of the soup to serve and it’s amazing ! (I usually don’t like the taste of deer meat but this was great, tastes like beef almost) Highly recommend trying this one out !
I just got some stew meat in big chunks I been had it marinating buttermilk for 2 days I'm going to do this recipe today thank you for showing people how to do it
of course! thank you!
Great video! Looks delicious!
Aw thank you, Robert!
Pulled a roast to thaw for this recipe. Thanks for sharing.
Very good, but I am confused a bit, you turned the oven on at the beginning, then cooked it on the stove?
Corn? The rest looked great. The worst i ever made I had no corn! Thank you 😀it’s been ten years since I made v stew but I love it. Corn starch or instant mashed potato to thicken it. Again I appreciate you, your new friend Tom 😀
Where can I find the spices? And if I can’t find them what is a good substitute for flavor?
I put this recipe together X2. My crockpot overflowed. So I also have a sauce Pan simmering on the the stove. This is my first time making a “game” stew. I guess we’re not having it for dinner tonight. 😂 I sure pray it comes out good.
We just enjoyed some succulent, a little to salty for our liking, stew off the stove. So happy it didn’t all fit in the crockpot. Crockpot won’t finish for another hour. Next time I’ll only adjust the salt! Thank you so much. I think I need to order your cookbook! We’ve been gifted a freezer of elk & boar.
Tried this recipe tonight. Made a couple small adjustments. Came out real good.
What adjustments did you make?
If you don’t like celery, corn is a great alternative to add sweetness
Excellent Recipe ☝️ I love Venison
me too!!
the key ingredient in Herbs de Provonce,..is Fennel Seed. just enough to know it's there.
I use it on everything..and I'll be sharing this recipe, widely.
That's bussin!! 🤌👌
ah do you know Lynja!?
Nice recipe thanks
You are GORGEOUS as well 🙆🏻♂️
thank you!
What would you say to the addition of spring onions and some chilli flakes to the aromatics?
I say go for it. More flavor and a little heat!
,My Mother use to soak her Venison in vinegar overnight do you do that
Making it right now, I will thicken it to increase its curb appeal.
god that looks good
thank you!!!
Let's go, Left-handed people!
*Left-handed high five
YAAAASSS! Wohooo
Can I cook this in a crockpot? And for how long?
You can! I would decrease the liquid by about a cup. 7-8 hours on low would be my recommendation or 4-5 on high.
@@MissAlliesKitchen thank you beautiful
do you cook other game as well?
CB
how can you cook the potatoes for an hour &your potatoes didn't mush .I cook potatoes that size for 30 min & its melt ,yours look so firm .So did you really cook that potatoes for an hour?
Awesome young lady, I slow cooker my venison & use UK Henderson's relish to marinade my venison. 72+ 🇨🇦 Manitoba hunter Yorkshire expat
amazing! and thank you!
I can’t help but notice, you said you had it on the stove for 2 hours but the clock on the stove only changes around a half hour total for the entire video. Is that just a “ this is how long it should be on for” type thing?
yes, cook for as long as you can! When filming I do need to respect my crew's time so we do expedite things. But, this continued to cook after the cameras were off!
lol, I noticed that too. She said 2 hours and I was like "no, only 12 minutes. 11:40 - 11:52
Nice recipe, gonna try it but I will add the celery leaves also.
yum! sounds great!
That was some fine garlic peeling
If your meat has a strong gamey flavor, add some red wine to the liquid with the broth.
You never tasted the deer, but you were talking about how good it was... 😂
Thanks for the video
of course!
1) Can I use chicken broth instead of beef broth?
2) Can it be prepared in a Crock Pot in Low mode?
Ive used both and they both work great
Try it. Cooking is all about trying different things.
Sure this would work in a slow cooker?
it will work, you may just want to dial back some of the liquid. I'm working on a slow cooker recipe as we speak!
Don't cut the leaves off, there is some great flavor there as it cooks. I do a fine dice and use it like I would parsley. I also use soy sauce as it blends well with the meat, no strong flavor.
The game flavour can be pretty much completely negated by hanging your venison with the skin on for a week before its butchered
No way you had those potatoes simmering for 2 hours without it falling apart.
they're great. try it and you'll see!
jummy great job by a beautyfull lady
WOW! This is for an intermediate cook at least. I want to understand more about the process. I'm a sous chef and can follow a recipe, but this one is difficult for me to do. How do you prep the potatoes, etc.
Hi Chuck - all details can be found here: www.missallieskitchen.com/venison-stew/
You really think so? As a sous chef? There's barely any complexity to the ingredients, they just get added in a certain order.
The potatoes were most likely prepped simply by just giving them a good scrub. This is a pretty common recipe for households that eat deer.
high sarcasm detected. haha
No red wine or dark beer in the braising liquid? ;)
You can 100% add that in and sub our some of the stock! I usually have a 1 year old eating around here so iIdon't use as much booze in my cooking as i used to :)
@@MissAlliesKitchen No problem; the alcohol boils out at 172degrees.
You’re ditching the best part of the celery🙄
In India we don't get Venison... I will try with Mutton...
@@ml6719 you have it..
1st Miss Allie, that’s not an oven…
Where's the flour?
don't use it in this one! Check out this recipe if you want a really thick stew czcams.com/video/xj8tbVhhqM0/video.html
Gonna eat like a skyrim npc today !
It's not blood.
i just went hunting and got a deer so i will use this thanks!!
Two hours those potatoes would be gone to nothing
nope! not if you follow the directions
You make cooking wild game sexy!
Hair in kitchen....buuuh
Next time try having all of your prep done before you start cooking. Mise en place is one of the most important aspects of cooking.
i prefer more of a gravy consistency with my stews.
Makes better venison and quail pot pies