Tuesday, November 23, 2010

venison stoup

i call this stoup because 
it is a soup-slash-stew
or stew-slash-soup
it cooks for about 3 hours
but is brothy
and a great way to use some of the less tender pieces of venison
but would also be great with beef
if that is your thing
this is really delicious
even if you think it is sad that anyone would eat bambi
no one eats bambi
bambi was a cartoon, silly
this is bambi's mother
venison stoup
(printable recipe)
4 strips of bacon-diced
2 lbs venison-cut into chunks
1 medium onion--diced
3 cloves garlic--chopped
2 ribs celery--chopped
2 turnips--chopped
2 large carrots--cut into rounds
4-6 small red or white potatoes--quartered
1 head cabbage--cut into pieces
14oz can stewed tomatoes--sqeezed to crush
1 1/2 tsp chili powder
1 tsp kosher salt
1/2 tsp black pepper
1 cup venison or beef broth
4-5 cups water
cook the bacon in a stock pot and render all the fat.  meanwhile, dry the venison with paper towel.  once the fat is rendered and the bacon starts to get crunchy, add the venison and cook until browned on all sides. toss in the onion, celery and garlic and cook until they begin to soften.  toss in the rest of the vegetables, including the tomatoes.  add the chili powder, salt and pepper.  give it a stir or two and then add the liquid.  you want enough liquid to cover the meat and vegetables.  give it another stir and then cover and cook over low heat about 3 hours.  check often to make sure it is not boiling (you want a simmer), and that you have enough liquid.
serve with crusty sourdough bread



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