Post by ihca on Oct 5, 2005 23:53:45 GMT -5
I figured I would use this as a way to archive this recipe that I created after tasting a unique stew from an Irish pub located in Indy. The unique twist is the Guinness base that makes this venison stew SUPER TENDER! For those who do not like beer or are afraid of alcohol - please note: the flavor is tamed out after cooking and the alcohol is burned away. This is also a perfect way to take the 'game'y ness' out of your venison.
GUINNESSON STEW:
-Prepare 2lbs of Venison: I used chops (or loin) which is already the most tender cut. If using chops, cut all meat off 4-6 chops and hold onto the bones. Cut all venison into 1 inch cubes
-Take 2 tablespoons of olive oil and coat the venison cubes.
-Dip each cube in a salt/pepper/starch mix
-Coat a frying pan with olive oil and allow oil to heat
-Brown all sides of venison- do NOT overcook
-Add 1 Whole onion to the pan
-Lower heat and add a splash of Guinness so that the onions and venison do not burn. Don't worry if the venison sticks to the bottom-- this is actually a benefit. Cook onions and venison for about 4 minutes on a low heat setting
-Place the meat and onions in a large Crock Pot set on HIGH. If you used Chops, be sure to add the bones (only if they are together and easy to remove after cooking) which will add flavor to your stew.
-Poor about 1/2 Guinness into the frying pan and continue to heat while scraping the venison that has stuck to the bottom of the pan. You may want to use a spatula here.
-Once all venison is retrieved, you will notice it becomes somewhat of a gravy.
-Poor this gravy over the meat and onions in the crock pot.
-Add 2 tablespoons of Garlic, 2 tablespoons of dried thyme (you can experiment with other herbs if desired) to the mix.
-Add carrots, potatoes, celery, and pearl onions (i buy a frozen bag of stew veggies from walmart)
-Add the remaining can of Guinness to the crock pot, and sometimes have to start a new can.
------- Let this mix cook for 4 hours or so on High. Stir every hour or so and make sure that you have about 1/2 level of liquid at all times.
After 4 hours, you will have a tender stew base ready for final prep: Remove any bones that you kept in earlier (if using chops).
I added a package of Brown Gravy mix (.45 cent mix from walmart), about 1 tablespoon of powdered beef bouillon, and a bit of starch (just to get the consistency that I wanted).
Lastly, add lemon juice to the mix to taste. I like my stew to have just a bit of a twang - you can omit or add slowly to your liking. I added about 1-2 tablespoons of lemon juice.
------
Serve over white rice, or over a bed of mashed potatoes (the Irish way).
Enjoy!
GUINNESSON STEW:
-Prepare 2lbs of Venison: I used chops (or loin) which is already the most tender cut. If using chops, cut all meat off 4-6 chops and hold onto the bones. Cut all venison into 1 inch cubes
-Take 2 tablespoons of olive oil and coat the venison cubes.
-Dip each cube in a salt/pepper/starch mix
-Coat a frying pan with olive oil and allow oil to heat
-Brown all sides of venison- do NOT overcook
-Add 1 Whole onion to the pan
-Lower heat and add a splash of Guinness so that the onions and venison do not burn. Don't worry if the venison sticks to the bottom-- this is actually a benefit. Cook onions and venison for about 4 minutes on a low heat setting
-Place the meat and onions in a large Crock Pot set on HIGH. If you used Chops, be sure to add the bones (only if they are together and easy to remove after cooking) which will add flavor to your stew.
-Poor about 1/2 Guinness into the frying pan and continue to heat while scraping the venison that has stuck to the bottom of the pan. You may want to use a spatula here.
-Once all venison is retrieved, you will notice it becomes somewhat of a gravy.
-Poor this gravy over the meat and onions in the crock pot.
-Add 2 tablespoons of Garlic, 2 tablespoons of dried thyme (you can experiment with other herbs if desired) to the mix.
-Add carrots, potatoes, celery, and pearl onions (i buy a frozen bag of stew veggies from walmart)
-Add the remaining can of Guinness to the crock pot, and sometimes have to start a new can.
------- Let this mix cook for 4 hours or so on High. Stir every hour or so and make sure that you have about 1/2 level of liquid at all times.
After 4 hours, you will have a tender stew base ready for final prep: Remove any bones that you kept in earlier (if using chops).
I added a package of Brown Gravy mix (.45 cent mix from walmart), about 1 tablespoon of powdered beef bouillon, and a bit of starch (just to get the consistency that I wanted).
Lastly, add lemon juice to the mix to taste. I like my stew to have just a bit of a twang - you can omit or add slowly to your liking. I added about 1-2 tablespoons of lemon juice.
------
Serve over white rice, or over a bed of mashed potatoes (the Irish way).
Enjoy!
