IRISH VENISON STEW

 

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Ingredients

  • Cut venison into chunks and marinate venison in buttermilk to clean taste and tenderize the meat.
  • 2 pounds of a choice meat, (Venison, Buffalo , Elk, Beef, Antleope, Lamb)
  • 1 tablespoon juniper berries, crushed
  • 1 tablespoon black peppercorns
  • 3 garlic cloves, coarsely chopped
  • 1-1/2 cups dry red wine
  • 2 to 3 tablespoons olive oil
  • 2 cups celery, cut into 1-inch diagonals
  • 1 large onions, chopped
  • 3 large potatoes, peeled & sliced
  • 1-2 cups beef stock
  • salt and pepper 1/2 cup freshly hand picked shamrocks (for garnish)

Directions

  • Wash buttemilk off the venison. Mix the meat, juniper berries, peppercorns and garlic. Add 1 cup of the red wine. Cover and marinate in the refrigerator for 2 to 3 hours, or overnight.
  • Drain off the marinade and save. Heat the olive oil in your pot and brown the venison. Add the celery, potatoes and onions. Add all the red wine and 3/4 cup beef stock. Cover and bake in a preheated 350°F oven for 45 minutes, or until tender, adding the remaining beef stock during baking if necessary.
  • Remove from the oven. Season with salt and pepper and serve. Garnish serving plate with shamrocks and have a happy St. Patrick's day!

Notes

My moma's maiden name was KELLY. And Grand daddy Kelly loved to hunt also. More of a rabbit hunter than deer. Would not take a shot at anything unles he knew he would not miss. Hated to waste a shot, a waste of money. He was not tight, just thifty. Grew up in hard times, sometimes one shot stood beween eating & not. Small man in size, just under 5 feet & 100 lbs. with all his rain gear on. But he had a big heart.

Categories: Fruit  Potato  Soup  St. Patrick's Day  Stew 
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