|Tagine: Spicy Stews from Morocco|
|by Ghillie Basan|
Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also call...
1 - 10 of 139 for venison stew
Place all veggies ... stock pot cover venison with water and ... as needed. This stew is best cooked ... even all day so start it early in the day. arris.
Slowly boil venison in bouillon until ... material. Peel and chunk potatoes. Add potatoes and beef stew to venison. Simmer until sew reaches desired consistency.
Wipe venison with damp cloth; ... Stir in pork wine and currant jelly; simmer 15 minutes. Serve venison stew with boiled new potatoes. Makes 6 servings.
In 4-quart Dutch ... set aside. Cook venison and onions in ... water; stir into stew. Cook and ... serving. Stew beef may be used in place of the venison.
Brown venison stew meat in oil ... enough water so it won't stick. Cook several hours until tender. The last 10 minutes of cooking, add green pepper strips.
In a 3 quart saucepan combine venison, the 1 ... Combine cold water and flour, stir into stew. Cover; simmer for 45 minutes or until vegetables are cooked.
Roll venison pieces in flour ... cups or more as needed. Simmer for approximately 1 1/2 hours (covered). Stir occasionally to prevent sticking to the pan.
Put the venison into a glass ... until the vegetables are tender. NOTE: Leftover vegetables can be added but add them late so that they won't be too mushy.
Brown the venison in a large ... tomatoes and simmer for 10 minutes. Salt and pepper to taste. The onion can be added during any stage or omitted completely.
Brown venison in butter; sprinkle ... 1/2 cup whole wheat flour and water (mix in jar or gravy shaker). This is excellent served with home made corn bread.
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