Google+ Followers

Friday, April 25, 2014

A-Z Challenge letter U is for Under Done & V is for Venison Stew

Today I want to combine my letters U & V. Let's start with letter U. Under done...It is easy to make food under done. Then again, it is very easy to overcook food. When I cook I always try to keep track of how long I have the food cooking.  But I always get distracted and time slips away from me. So I almost always end up winging it. (Sometimes I can tell just by the smell of something baking that it is done.)  Lucky for me, 95% of the time I don't have to put my food back in the oven or on the stove.  

If you are the kind of person that can't eyeball things, I would just buy a good timer and follow the recipe. Those are two things I always fail to do when cooking. But the result of not using a timer is not properly cooked food.  Eventually I will mess up bad then maybe I will finally learn to use instructions!

Letter V- V is for Venison Stew. Around where I live, deer hunting is very popular. Hunters are always looking for new and different ways to prepare venison. I have never prepared this particular recipe for stew before. But I desperately needed a "V" and this recipe came highly recommended. I am sure if you do not have venison on hand, or are opposed to utilizing it, it could be exchanged for another protein. 

Faith's A Foodie Quick Tip for cooking venison: try to remember cooking venison can be a little tricky- it is tough and has a tendency to dry out in a pan much more quickly than other proteins, such as beef. 

Ingredients:
2 lbs of cubed venison
4 tablespoons olive oil
1 tbs of sugar
3 tablespoons of flour
2 cans beef broth
1/2 cup of red wine
3 tablespoons tomato paste
24 small white onions
1 lb small carrots
1 lb potatoes, cubed
1 lb white turnips, cubed
1 bay leaf
salt and pepper to taste

Brown meat in olive oil.  Add sugar and stir until caramelized. Stir in flour until meat is well coated.  Add broth, wine, tomato paste and seasonings.  Stir until blended and smooth.  Add vegetables and simmer 2-3 hours on low heat.  Remove the bay leaf before serving.  Enjoy!

4 comments:

  1. I always use a timer. Not good at judging doneness.

    ReplyDelete
    Replies
    1. I have been lucky so far. I think I have an internal timer for cooking! LOL

      Delete
  2. A timer is essential. At least when food is underdone you can pop it back into the oven or into the stove.

    ReplyDelete
    Replies
    1. I am so bad! I almost never use a timer- I do, however, try to at least look at a clock and judge how long something has been in the oven..but I am somehow weirdly good at taking stuff out right on time! One day I will mess up though, it's bound to happen. I know this something I have to work on!

      Delete