The Easy Venison Cookbook: 60 Simple Recipes for Deer, Elk, and Moose by Scotter Bri Van

Author:Scotter, Bri Van [Scotter, Bri Van]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-12-28T16:00:00+00:00

1. In a large skillet over high heat, melt the butter with the oil. Add half the venison and sear until browned on all sides, about 3 minutes. Transfer the seared meat to a 6- to 8-quart slow cooker, then repeat with the remaining venison.

2. Add the onion, garlic, 1¾ cups broth, the ale, vinegar, mustard, sugar, tarragon, salt, pepper, and bay leaf; stir to combine.

3. Cover and cook on High for 5 hours or on Low for 8 to 10 hours.

4. Thirty minutes before the stew is finished cooking, bring a large pot of water to a boil and cook the egg noodles according to the package directions. Drain.

5. Remove the bay leaf. Serve the beef stew over the egg noodles.

Pressure Cooker Variation: Select Sauté and sear the venison in the butter and olive oil as directed in step 1. Add all the other ingredients except the noodles, lock the lid, and close the steam valve. Select Manual and set the time for 3 5 minutes on High Pressure. Naturally release the steam for 1 5 to 2 0 minutes, then quick release any remaining steam. Prepare the noodles as in step 4 during the natural relea se time.

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