Recipes Included On This Page Venison - Pressure Cooker Recipe by Doris Venison Stew with Dumplings Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Venison - Pressure Cooker Recipe by Doris Recipe By : Doris Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds venison -- cubed or sliced steak or loin 1 cup flour 2 teaspoons paprika Salt and pepper 1/8 cup vegetable oil 3 tablespoons Worcestershire sauce 2 tablespoons cider vinegar 1/3 cup mustard 12 ounces beer minus one or two swallows for the cook 2 large sweet onions -- sliced 1/2 pound mushrooms -- sliced 8 garlic cloves -- thinly sliced Cooked noodles or rice Remove fat, sinew and bone from venison; cut into serving-size pieces. Season flour with paprika, salt and pepper as desired. Flour meat well. In your pressure cooker, in batches, fry meat in oil (350F) until both sides are brown. Layer venison, onions, mushrooms and garlic in pressure cooker. Add Worcestershire sauce, vinegar, mustard and beer. Set pressure as directed by your pressure cooker instructions. We set our electronic pressure cooker on high for 20 minutes but I think 30 might have made the meat a little more tender. Alternatively, brown venison in a large, heavy pan. When finished layer meat in the pressure cooker. Saute the onions, mushrooms and garlic in the pan juices. Set aside and serve with meat when finished or add some to the pressure cooker while cooking. We only have a 4-quart pressure cooker and really did not have enough room to do it all together. If you don't have a pressure cooker, this could be done in a slow cooker cooking covered on LOW for 6 to 8 hours. Use just a little water or cream. Check from time to time. Serve with cooked noodles or rice. Contributed to the FareShare Gazette by Art; 16 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 345 Calories; 8g Fat (23.0% calories from fat); 43g Protein; 20g Carbohydrate; 2g Dietary Fiber; 145mg Cholesterol; 272mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Venison Stew with Dumplings Recipe By : Art and Doris Guyer Serving Size : 20 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds venison roasts 3 teaspoons salt 1 teaspoon pepper 6 tablespoons cooking oil 1 large sweet onion -- chopped 4 cans beef broth 1 bottle red wine -- (750ml) or less 3 tablespoons Worcestershire sauce 3 tablespoons granulated garlic 6 bay leaves 1/2 teaspoon chili pepper 1 green pepper -- cut into 1/2 inch chunks 6 medium potatoes -- cut into 1/2 inch chunks 3 medium carrots -- cut into 1/2 inch chunks 6 sticks celery -- cut into 1/2 inch chunks 1/2 small green cabbage head cut in 1/2-inch slabs 1 can crushed tomatoes -- (large can) 2 pounds mixed vegetables -- (1 bag) [corn, peas, carrots, green beans] 1 box alphabet soup pasta 3 cans cream of cheddar cheese soup Dumplings: 2 cups flour 1 teaspoon salt 4 teaspoons baking powder 3 tablespoons solid shortening 3/4 cup milk Remove all excess fat and sinew from venison roasts. Wash and pat dry. Sprinkle liberally with salt and pepper on all sides. Heat oil in large Dutch oven (at least 8 quarts), add roasts and brown on all sides; add onion and cook until they start to turn tender. Add broth and deglaze bottom of pan; add wine, Worcestershire sauce, garlic, bay leaves and chili pepper; simmer for one hour. Add water if the roasts are not covered in liquid. Remove roasts to a platter to cool while you prep the fresh vegetables. Remove the meat from the roasts and cut into bite sized pieces; return to the broth in the Dutch oven. Add green pepper, potatoes, carrots, celery and cabbage to the Dutch oven. Stir to mix well. Cover and simmer for one hour, more or less, until all ingredients are tender. Stir frequently to keep bottom from sticking. Add more water and seasonings (such as celery salt, seasoning salt, pepper, etc.) as needed. Add the crushed tomatoes, frozen vegetables, pasta and cheese soup to the Dutch oven and cook for another 15 - 20 minutes until the pasta is down and the cheese soup is well incorporated into the broth. Note : It will taste even better if refrigerated overnight and served hot the next day. Dumplings: Just before serving, bring the stew to a bubbling simmer. Mix the dumpling ingredients together and drop by a tablespoon on top of the stew. Cover and cook for about 15 minutes, until the dumplings raise and are done. Serve at once. Cook's note: Stew prepared by Art on April 20, 2007; reheated on the 21st for serving. Doris prepared the dumplings just before serving. This was another big hit among the family. Contributed to the FareShare Gazette by Art; 24 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 5g Fat (25.9% calories from fat); 6g Protein; 25g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 930mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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