Venison Stew

I started a stew this morning and quickly discovered I had none of the ingredients.

I chopped my venison cubes into bite-sized chunks and cooked them over medium-high heat in the Le Creuset skillet with some canola oil, fresh ground pepper, and country herb blend.

When that finished, I added about a half cup of balsamic vinaigrette. Then, in my Le Creuset cassoulet, I placed a can of condensed beef vegetable soup, about four cans water and another half cup of vinegar in my Le Creuset cassoulet.

I added the meat and its juice into the cassoulet and let it come to a boil and then reduced it to a simmer. I also threw in two carrots, nicely chopped.

It turned out to be one of my best stews.

Venison vegetable pie

I browned one portion of ground venison and added one can vegetarian vegetable soup and the leftover carrot cashew soup. A touch of pepper. About 1/2 cup water. Extra greenbeans, peas, and California blend.

Pour into pie crust, top with another.

Bake until golden and crisp.

Venison loin in the crock pot

My mother gave me some venison so I soaked some in brine this morning. I placed a loin in a solution of water, vinegar, pepper and salt. In a fit of indecision, I added apple cider and balsamic vinegar.

After a couple hours, I tossed it in my skillet with a couple tablespoons of canola oil and seared it on medium high for about three minutes on each of three sides.

I tossed it in the crock pot on low with water, a touch of garlic powder, a few shredded leaves of fresh sage and sorrel and a hearty squirt (about 3 ounces?) of Newman's Own Raspberry Walnut dressing.

Venison stew

I made venison stew last night for my family to eat while I was at work. I didn't intend it as stew, but it happened that way.

As usual, I didn't have enough time or ingredients to follow a recipe so I did an internet search for venison loin and experimented from there.

Everyone seems to suggest soaking venison in salt water/vinegar to lessen the game taste. They recommend a few hours and even better overnight. I gave it an hour, so who knows if it even did anything but... My brine solution was salt, pepper, one cup water, 1/4 cup apple cider vinegar and almost a cup of white vinegar. And my "country herb" blend.

After I got the loin pieces out of the marinade/brine, I dredged them in flour and cooked them on medium high in canola oil in my Le Creuset skillet. Meanwhile, in the crockpot, I poured a can of Progresso French onion soup (which has BUTTER in it, but more MSG than butter... So, is that a little butter or a lot of MSG? Either way, scary. I hope to never come in contact with this soup again.) And a cup of water. Which later we added another 12 ounces of water at least...

I cooked the meat about five minutes on each side and then I poured a cup of water over it and allowed that to boil most of the way off. I poured the meat and all the drippings into the crockpot. My husband added chopped potatoes. We cooked on high about four hours then reduced to low for another three to four. (I'm not sure when they ate dinner.)

About 20 minutes before they ate, they added frozen carrots.

They loved it and devoured it as stew.