Venison. It has always been abundant in our home since Grumpy and I have been together. When he and I got together, the one thing he warned me about was that he hunted and nothing interfered with his hunting. Little did he know that I was happy to hear that because it meant I had the whole hunting season to myself to do my “thing” while he was doing his “thing”! I admit, buy the time the season is over with, I am ready for it to be…..but the beginning of the season its like I hit the jackpot! he he.
This year something did interfere with his hunting season – his work and his mom’s strokes. Work has been busy for him and his mom needing us took precedence over everything we had planned. By the way, we saw her last evening and I was amazed at how great she was doing! She looks great and is actually able to walk some without her walker. She’s still wobbly, but she his making awesome progress!
As a result of hunting season being preempted, we will not have a freezer full of venison for the next year as we have always had. You can bet that next year Grumpy will be full head on the hunt for next year – and will be looking for that “big one” to come by! In the meantime, we will enjoy what we do have in the best way’s possible!
Flavorful Venison Stew
Adapted from: Cooking Light, JANUARY 2004 (Beef Stew Recipe)
1 1/2 teaspoons olive oil
1 1/2 pounds beef stew meat, cut into 1-inch pieces
2 cups diagonally cut carrot
1 1/2 cups coarsely chopped onion
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup Cabernet Sauvignon or other dry red wine
1/2 teaspoon dried thyme
1 1/4 teaspoons salt
1/4 teaspoon coarsely ground black pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
Hot cooked rice
Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add carrots through garlic to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Cook for 30 minutes or until beef is tender. Discard bay leaves. Serve over top of hot cooked rice.
6 servings (serving size: 1 1/3 cups)
WW Points: 6
Protein: 25.2gCarbohydrate: 20.1gFiber: 5.7gCholesterol: 71mgIron: 5.5mgSodium: 584mgCalcium: 100mg