Recipe(tried): monday night - Venison Stew

Venison Stew
Being a bit under the weather I decided to make a comfort dish. Easy as all get out but welcome to a hungry bunch.

Excuse the vague quantities but the more the merrier.

Venison stew meat, trimmed of all fat and unmeatly bits.
2 onions coarsely chopped and 6 cloves garlic chopped in 4 pieces.
celery - 2 stalks chopped

In hot frying pan add a little oil or butter and saute onions, and celery until translucent. Add garlic and stir until all is slightly browned.
Dump into a roasting pan, covering the bottom.
Brown venison ( or beef ) very brown, adding just a few pieces at a time to the pan, lest it cool off.

Add browned venison to the roaster.

Add 2 T, butter to the fry pan, and then 2 T flour. Mix until combined and cook for 1 minute. ( note if you are making a huge pot of stew add 6T flour and 6T fat.)

Deglaze the pan with 1 can of beer and 1/2 small can of tomato paste. Stirring until there are no more lumps. Add the remainder of this mornings coffee, stirring. Pour the liquid into the roasting pan. Add 2 T of dry beef boullion and add water until just covering the meat. Bake covered at 300F for aprox 4 hours.

I now put on the veggies, new potatoes, parsnips, carrots, and turnip on the stove.
I prefer to cook veggies seperate.

Take the lid off your stew in the oven. Turn oven temp to 400F to thicken the stew. And cook until veggies are done.

When veggies (sides) are done your stew will be too. ( aprox 1/2 hour )

Delicious served with fresh rolls and corn.

I love my stew and feel better already.
Enjoy
deb