What's everyone cooking this week? I just tried my hand at a venison stew, and it turned out surprisingly good! I'd love to see your pictures or hear about your favorite recipes.
1/2 teaspoon Nature's Seasonings or other seasoned salt
1 teaspoon teriyaki sauce
1/2 teaspoon Worcestershire sauce
1 cup red wine
1 bottle beer, use dark for more robust flavor
1 (16 ounce) can stewed tomatoes
1 can Campbell's golden mushroom soup
Cut up antelope meat into bite size pieces. Remove any fat. Brown lightly in melted butter. Chop onions and add to meat while browning. After five minutes add seasoned salt, teriyaki sauce, Worcestershire sauce and mix well. Add wine, beer, stewed tomatoes and beef bouillon cubes. Simmer for one hour, stirring occasionally, add golden mushroom soup and simmer until meat is tender.
Brown boar roast in heavy iron pot using margarine. When well brown, remove and add fine cut onions, some salt, pepper and brown slightly. Season roast with a small amount of sage and rest of spices to taste. Return roast to pot with onions and add three to four tablespoons beef broth and place covered pot in pre-heated 300 degree oven. Cook one and one half to two hours or until roast is done (meat should start to cook away from bone). Remove meat and strain/press what remains in pot, i.e. onions should be 'mashed" Return liquid to pot and over high heat add one half pint sour cream and a small amount of flour to thicken slightly. just before serving add shot of cognac to sauce. Serve wild boar thinly sliced with side dishes of brussel sprouts and wild rice.
