Hearty Deer Stew
Mar 24, 2009 21:00:21 GMT -5
Post by mshm99 on Mar 24, 2009 21:00:21 GMT -5
Take a four pound rump roast out of the freezer. I use the defrost function of the microwave,however I only defrost enough to soften the outside of the roast about quarter inch,while the rest of the roast is pretty much still frozen.
While the microwave is defrosting the roast, chop up three large onions toss them in pan with 4 table spoons oil , a table spoon of lard,a table spoon of minced garlic (3 cloves), a table spoon brown sugar. Cook covered at medium low. Scrape the bottom of the pan often to get the rue mixed in.
While onion is cooking start working on the roast. Trim any of the freezer burn off as well as any white membrane,fat , any thing that is not red meat . Cube up and toss in a bowl.
Season the meat. I like Greek seasoning , but Cajun or any number of other choices per your taste. Turn the meat over and repeat. Sift some flour on the meat. Turn the meat over,repeat until the meat is covered.
Your onion mix needs to cook until it is well browned so if they don't look ready go chop your carrots and potatoes.
When your onions look right, toss in the meat and cover, cook at medium heat.Check it in about ten minutes and stir it up cover it back up . Cook for 30 minutes total stirring every ten minutes or more often if you like. Keep scraping the bottom of the pan.
Round up the broth and gravy mix. I like a half teaspoon of liquid smoke. Some red and black pepper.
Pre-heat the oven to 375 degrees. When it looks like this add the liquid smoke and pepper.
Add the carrots and potatoes. Add 2 beef broth and one chicken broth. You want to see the broth just below the top layer of potatoes and carrots.
Sprinkle the Au Jus and Gravy mix on top of the vegees.
Cover and put in the oven for three hours.
After 3 hours remove from the oven and add the drained corn and beans and whatever other vegetables you like. Now would be a good time to add mushrooms,if you like them. Stir, mixing well. Leave uncovered,return to oven for 30 minutes.
I think you know what do now.
While the microwave is defrosting the roast, chop up three large onions toss them in pan with 4 table spoons oil , a table spoon of lard,a table spoon of minced garlic (3 cloves), a table spoon brown sugar. Cook covered at medium low. Scrape the bottom of the pan often to get the rue mixed in.
While onion is cooking start working on the roast. Trim any of the freezer burn off as well as any white membrane,fat , any thing that is not red meat . Cube up and toss in a bowl.
Season the meat. I like Greek seasoning , but Cajun or any number of other choices per your taste. Turn the meat over and repeat. Sift some flour on the meat. Turn the meat over,repeat until the meat is covered.
Your onion mix needs to cook until it is well browned so if they don't look ready go chop your carrots and potatoes.
When your onions look right, toss in the meat and cover, cook at medium heat.Check it in about ten minutes and stir it up cover it back up . Cook for 30 minutes total stirring every ten minutes or more often if you like. Keep scraping the bottom of the pan.
Round up the broth and gravy mix. I like a half teaspoon of liquid smoke. Some red and black pepper.
Pre-heat the oven to 375 degrees. When it looks like this add the liquid smoke and pepper.
Add the carrots and potatoes. Add 2 beef broth and one chicken broth. You want to see the broth just below the top layer of potatoes and carrots.
Sprinkle the Au Jus and Gravy mix on top of the vegees.
Cover and put in the oven for three hours.
After 3 hours remove from the oven and add the drained corn and beans and whatever other vegetables you like. Now would be a good time to add mushrooms,if you like them. Stir, mixing well. Leave uncovered,return to oven for 30 minutes.
I think you know what do now.
