The autumn hunting season quite often fills the freezers for winter, offering a variety of cuts of meat plus the sausages made from the wild game.
This week’s recipes feature a roast and a stew that could be made from venison and moose meat.
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Venison Roast
3-4 lb. venison roast
10 garlic cloves, peeled
2 tsps. dried rosemary, crushed
1-1 1/2 tsps. onion powder, divided
1 tsp. dried thyme
7 carrots, quartered
5 small onions, quartered
1 tbsp. beef bouillon granules
1 tsp. browning sauce, optional
2 tbsps. cornstarch
3 tbsps. cold water
Cut 10 deep slits in the roast and place a garlic clove in each cut. Combine rosemary, 1 tsp. onion powder and thyme. Rub over meat, cover and refrigerate for two hours.
Add 1/2 inch water to roasting pan. Place roast, carrots and onions in pan. Cover and cook at 325 degrees F for 2 1/2-3 hours or until meat is tender. Remove meat and vegetables to a serving platter and keep warm.
Strain drippings into measuring cup. In a large saucepan combine 3 cups drippings, bouillon granules, browning sauce and remaining onion powder.
Combine starch and cold water until smooth. Stir into drippings. Bring to a boil and cook, stirring, for 2 minutes or until thickened. Serve with roast and vegetables.
• • •
Moose Stew
2 lbs. cubed moose meat
1 tbsp. flour
1 tbsp. butter, or more
1 onion, chopped
2 cloves garlic, minced
1/2 bottle red wine, or more
4 cups beef stock
2 cups water
2 small potatoes, grated
1 small tin tomato paste
2 carrots, chopped
1 large potato, chopped
2 celery stalks, chopped
salt, pepper and other seasonings, to taste
Season meat with salt and pepper then dust with flour.
Melt butter in a large dutch oven. Add meat in batches and cook 2-3 minutes until all meat is browned. Remove from pot.
Add onion and garlic and cook one minute. Pour in some wine and add meat. Reduce a few minutes then add remainder of wine and stir.
Add beef broth, water and stew seasonings. Add grated potatoes to naturally thicken stew. Add tomato paste and simmer for 30 minutes.
Add carrots, celery and potato and simmer about 30 minutes longer or to desired thickness and vegetables are cooked. Serve with biscuits.
Joyce Walter can be reached at ronjoy@sasktel.net
