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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Realizing that a long cooking time ends in better flavor, this recipe is for the chef who needs an almost-as-good quicker recipe. Ingredients:
1-2 lbs. deer meat |
water to cover |
beef bouillon - 1 cube per cup of water, plus 1-2 extra |
1/2 cup onion |
dash black pepper |
5-1/2 oz. spicy tomato juice (such as v8) |
dash hot sauce |
2 cans stewed tomatoes with liquid |
3 cups chopped red potatoes |
any fresh or canned vegetables you have on hand (except peas) such as |
mixed vegetables, drained |
mexicorn |
mushrooms, drained |
green beans, drained |
Directions:
1. Preparing fresh deer meat before starting stew:
2. Soak for 1-2 days in salted ice (do not drain meltwater, just add more ice); when finished soaking, wash meat thorougly, making sure to get every last hair. This method works best in cold weather.
3. Stew:
4. Pressure cook first 5 ingredients for 25 minutes then release steam and check to see if deer is tender. If not, add a cup of water and a bouillon cube, pressure back up, cook for 15 more minutes, and then release steam again.
5. Pour off about half of cooking liquid.
6. Add rest of ingredients and simmer for 2 hours, or until potatoes are tender.
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