Venison Stew
(4 Servings)
2 cup tomato juice 2 t. salt
2 T. sugar 1 large onion, diced
3 T. minute tapioca 4 carrots, peeled and sliced
1 1/2 venison stew meat 1 rib celery, sliced
4 potatoes, peeled and cubed
Heat oven to 250 degrees. In large bowl, stir together tomato juice, sugar, tapioca, and salt. If chunks of meat are large, cut smaller. Mix meat (no need to brown), onion, carrots, celery, and potatoes in 3- to 4-quart casserole. Pour tomato juice mixture over stew ingredients; mix ingredients with two large spoons so meat and vegetables are coated with thickened tomato sauce. Cover baking dish with foil, sealing carefully. Bake stew for 4 hours until ingredients are fork tender.
Hunter's Steak
(German Jagerschnitzel) Serves 4-6
2 lb. 1" thick venison steat, defatted, boned, cut into bite-size pieces
Salt, pepper, paprika 1 cup fresh sliced mushrooms
2/3 cup red wine 1 cup sour cream
1/4 cup butter
Sprinkle meat generously on both sides with salt, pepper, and paprika. Brown meat in butter for 5 minutes on each side. Remove meat and add mushrooms and onion to drippings. Saute 10-15 minutes, stirring occasionally and adding butter if needed. Stir in wine and sour cream, mixing well. Bring to a slow simmer. Add meat and let simmer 10 minutes more. Serve on egg noodles.