Recipe Betty's Venison Stew Amish Cooking Recipes

Put the venison in a large nonmetallic bowl--glass or pottery is best--with the wine, vinegar, garlic, and caraway seeds. Refrigerate and marinate overnight. For more tender meat, leave the venison in the marinade for up to 2 days; this is especially advisable if the venison meat is from an older animal.
Heat 2 tablespoons of the butter or oil in a large heavy skillet. Remove and dry the meat cubes and brown in the fat, a few at a time, saving the marinade. Heat the remaining 3 tablespoons of butter in a second skillet and sauté the onion and mushrooms until tender and golden. Add the marinade and beef stock. Bring liquid to a boil. Thicken with the cornstarch, mixed to a paste with the water. Reduce to a simmer. Add the browned meat cubes. For a richer flavor and darker color, add 1/4 cup of the beef stock to the pan in which the meat was browned. Bring to a boil and scrape the bottom of pan with a wooden spoon to lift the brown glaze, then add to the stew. Cover and simmer at least 30 minutes until meat is thoroughly tender. Serve on rice or noodles. This reheats beautifully.

Serves 6

1½ lbs. venison meat, cubed (or substitute beef chuck or top round)
2/3 cup red wine
2/3 c. red wine vinegar
3 cloves garlic, crushed
1 T. caraway seeds
5 T. butter or oil
1 c. chopped onion
1 lb. fresh mushrooms, trimmed and sliced
1 c. beef stock
3 T. cornstarch
1/4 c. water

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