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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is a wonderful tasting stew, I make it every time I get venison. It can also be made with stew beef Ingredients:
2 1/2 pounds venison stew meat |
1 cup flour, for dredging |
1 tsp. salt |
1/2 tsp. pepper |
oil, for frying |
3 cloves garlic, minced |
1 large onion, chopped |
1 (16 oz.) package button mushrooms, sliced |
3 fl. oz. jack daniels bourbon |
4 beef bullion cubes |
6 cups water |
1 can diced tomatoes |
hot cooked egg noodles |
Directions:
1. In a 6-qt. Dutch oven, pour in enough oil to a depth of 1 . Heat oil over medium-high heat.
2. In a medium bowl, combine flour, salt and pepper; mix well.
3. Grab a handful of meat at a time, and dredge through the flour. Shake off excess flour and put in the pot with hot oil to brown.
4. When the meat is browned, remove to a pan, and grab another handful and repeat the process until all the meat is fried. Set aside.
5. In the same pot, add the garlic and onion. Saute until the onion is almost transparent.
6. Add the mushrooms and saute for 3 minutes more.
7. Pour in the Jack Daniels and deglaze the pot. Cook for 1 minute, stirring and scraping at the same time.
8. Add the bullion cubes, water, diced tomatoes and the fried venison. Bring to a boil, then reduce the heat to low, cover and let simmer for 2 hours. Serve over hot egg noodles.
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