|Complete Book of Soups and Stews|
|by Bernard Clayton|
Bernard Clayton, Jr.'s, first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as ...
Tip: Try roast stew for more results.
1 - 10 of 11 for venison roast stew
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Season roast with salt to ... meat in slow cooker. Combine remaining ingredients; pour over meat. Cover and cook on slow for 8-10 hours. Serve over rice.
Wash meat, trim fat. Place in crock pot with bouillon cubes, cover with water (about 2 quarts). Add onion and garlic powder. Cook on High overnight ...
Brown stew beef and hamburger. ... idea - mash with potato masher and add Monterey Jack or cheese until thick. Heat in microwave and serve with nacho chips.
Brown roast on all sides ... bite-sized pieces. Add remaining ingredients to water and simmer until noodles are cooked. Add meat and adjust seasonings to taste.
Preheat oven to 275 degrees. Mix all ingredients in a 3 quart casserole or Dutch oven. Cover and bake 4 to 5 hours or until meat is tender when ...
Brown meat in hot bacon fat in Dutch oven. Add enough water to just cover meat, salt and pepper to taste, and simmer for 1 hour covered. Add bay ...
Marinade venison in vinegar, wine ... on medium low heat. Add remaining ingredients continue heating in covered pot for 1 to 1 1/2 hours (until tender).
Brown roast on both sides ... heat, or 8 hours on low heat. Amount of potatoes, carrots and celery depends on size of pot and family. Delicious and easy.
Brown the venison until real dark ... mixture of 2 tablespoons cornstarch and 1/2 cup water. Mix thoroughly. Then add it to the stew to thicken it for gravy.
Cut meat into ... 1 package beef stew mix. Turn heat to ... for 2 hours. Add diced potatoes, carrots, celery and onions. Cook until vegetables are done.
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