Anyway, last week, a friend of ours quite unexpectedly made us a fantastic gift of about fifty pounds of venison. Wow!!!! Trust me, it could NOT have come at a better time.
So, yesterday afternoon I made a mulligan-type stew from one piece of it.
I started with piece of meat, about a half-pound or a bit more, which I cut into small pieces.
|About a half-pound of cubed venison|
I then took those pieces and dredged them in flour.
|Venison dredged in flour|
I melted some butter, couple tablespoons maybe, in the bottom of my two-quart pot. (I wasn't making a big batch, but I still should have used a bigger pot.) I then browned the pieces of meat in the butter, stirring and turning constantly until evenly browned.
|Floured venison browning in butter|
I took a whole onion and a large stick of celery, diced them up finely, and sauteed them in butter until nice and soft. I added them to the pot along with the meat.
I added about a quart of water, two beef bullion cubes, a large pinch of Montreal Steak Seasoning, and about a tablespoon of rendered bacon fat, brought it to a boil, and then slowed it down to a slow simmer for about forty-five minutes.
While the meat was simmering, I took a large handful of fresh green beans, and snapped them into about one inch pieces. I peeled and chopped two large carrots. I also cut up about six very small potatoes.
|Vegetables waiting to be cut up|
I then added the pile of veggies to the simmered meat, added a little more water, and brought the pot back to a slow simmer. I let it cook for about another half hour.
I took about a half-cup of broth and mixed it with about a couple heaping spoons of cornstarch, then stirred this thickening agent back into the pot. After a couple of minutes it had thickened up nicely, and was ready to go!
While I was busy with this, the Debster made a pot of bow-tie pasta. The venison stew served over the pasta was absolutely wonderful. I don't know if it was absolutely the best cooking I've ever done, but it comes close, for sure!
As someone I know likes to say, a Mora knife never gets dull. It only gets less sharp.
*The blade is made of high-carbon steel, not stainless steel, and so if it isn't kept oiled, it will rust easily. I normally wipe on a light coat of vegetable oil, or, occasionally, a bit of butter or animal fat.
Cheers! Until the next time,
Ron and the Debster, signing off!