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So I'm probably going to start posting some of my recipes. I keep trying stuff out and not remembering how it turned out. I'm getting the final stuff done before G gets home on his mid tour break. I need leftovers for work anyway, so I decided to throw stuff into crockpot while I'm getting stuff done. I'm making this up, so we'll see...
Venison Stew
2-3 pounds of venison roast, cut into cubes (no idea how much this really was, I'm guessing)
1/2 cup Seasoned flour (This is stuff I get from Roanoke)
5 cloves garlic (I really like garlic)
1 tsp rosemary
2 Tbsp Worchester
2 bay leaves
1 small vidaela onion
4 medium red potatoes
1 bag of frozen mixed veggies (carrots, green beans, peas, corn)
2 (ish) cups beef broth
Olive oil
Cooking sherry
Cut roast into a little bigger than bite size cubes (they'll shrink when cooked). Coat with seasoned flour. Heat 2 tsp, olive oil in large skillet until a little smoky. While that's heating up (mine takes forever) cut up onion and potato. Large diced is what I did. Put onion and taters on bottom of crockpot. Add handfuls of meat to hot oil, but don't overload pan. Cook only until meat is browned but not cooked through. (Oh darn I have to check and taste) On last batch, deglaze pan with a bit of cooking sherry (I guessed, probably about 1/4 cup). Get all the yummy bits out of the bottom of the pan. Put into crockpot on top of onion/tater. Mince garlic, add on top of meat. Take remaining flour and mix in cup with 2 cups of beef broth, mix well, add in worchester. Pour on top of meat. Sprinkle rosemary on top of meat. Pour frozen veggies over everything.
I'm cooking in crockpot on high for 4 hours. I iz hungry already. I want a stew, not a soup, so I've been a bit judicious with the liquid I add, plus remembering that frozen veggies will add some liquid as well. I'll check on it in about two hours, and probably stir it all up. I also didn't add salt or pepper, because the seasoned flour has enough in it. Worchester also has salt in it, as does the low sodium beef broth I'm using. I'm trying to be cognizant of how much salt I'm consuming, given the whole one kidney thing. Plan is to serve with a little butter on top when serving, and a baguette to soak up yummy juices. We'll see how it turns out.
Update: Definitely a good starting point for further tweaking. Possible changes next time: cook onion & garlic before adding, reduce liquid and use red wine instead of sherry, add more carrots.
Venison Stew
2-3 pounds of venison roast, cut into cubes (no idea how much this really was, I'm guessing)
1/2 cup Seasoned flour (This is stuff I get from Roanoke)
5 cloves garlic (I really like garlic)
1 tsp rosemary
2 Tbsp Worchester
2 bay leaves
1 small vidaela onion
4 medium red potatoes
1 bag of frozen mixed veggies (carrots, green beans, peas, corn)
2 (ish) cups beef broth
Olive oil
Cooking sherry
Cut roast into a little bigger than bite size cubes (they'll shrink when cooked). Coat with seasoned flour. Heat 2 tsp, olive oil in large skillet until a little smoky. While that's heating up (mine takes forever) cut up onion and potato. Large diced is what I did. Put onion and taters on bottom of crockpot. Add handfuls of meat to hot oil, but don't overload pan. Cook only until meat is browned but not cooked through. (Oh darn I have to check and taste) On last batch, deglaze pan with a bit of cooking sherry (I guessed, probably about 1/4 cup). Get all the yummy bits out of the bottom of the pan. Put into crockpot on top of onion/tater. Mince garlic, add on top of meat. Take remaining flour and mix in cup with 2 cups of beef broth, mix well, add in worchester. Pour on top of meat. Sprinkle rosemary on top of meat. Pour frozen veggies over everything.
I'm cooking in crockpot on high for 4 hours. I iz hungry already. I want a stew, not a soup, so I've been a bit judicious with the liquid I add, plus remembering that frozen veggies will add some liquid as well. I'll check on it in about two hours, and probably stir it all up. I also didn't add salt or pepper, because the seasoned flour has enough in it. Worchester also has salt in it, as does the low sodium beef broth I'm using. I'm trying to be cognizant of how much salt I'm consuming, given the whole one kidney thing. Plan is to serve with a little butter on top when serving, and a baguette to soak up yummy juices. We'll see how it turns out.
Update: Definitely a good starting point for further tweaking. Possible changes next time: cook onion & garlic before adding, reduce liquid and use red wine instead of sherry, add more carrots.
