Stew Recipes

Venison Stew with Raspberries:

Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven and brown the meat well. Remove from the pan and set aside. Pour off all but 2 tablespoons fat
Add the onions, carrots and celery, then cook for 5 minutes. Add the garlic, wine, water, lemon, salt and preserves. Replace the venison
Cover and place in preheated 325°F oven for 1 1/2 hours or until tender. When venison is tender, remove from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid
Add the peppercorns, cream and butter and place the sauce in a pot and simmer for more 5 minutes
To serve, arrange the meat on a platter and pour over the sauce
Serve and garnish

Can be garnished with fresh raspberries, lemon, chopped and or sprigs of fresh herbs, onion curls, etc.
The venison can be replaced with beef

Combine the stock and garbanzo beans, bring to a boil and simmer covered for about an hour, or until tender. Reserve 1 cup liquid when draining
In a large saucepan, combine the garbanzos, reserved liquid, onion, tomato, ginger, coriander, garlic and cumin. Bring to a boil and simmer covered for 20 minutes
Season to taste with salt and pepper
Garnish with lime juice and chopped parsley

Can also be garnished with lime twists, sprigs of fresh parsley, onion curls, etc.
Do not over cook the vegetables

In a 4 quart Dutch oven, brown the beef in butter
Add the onion and celery, then sauté until browned
Stir in 4 cups water, the salt, thyme and pepper. Heat to the boiling point. Simmer, covered, for 1 hour
Cut 2 inches off the top of the pumpkin. Trim the rim of pumpkin bottom to form points and scoop out the seeds. Peel top and trimmings, then cut into 1 inch cubes. Add to beef after 1 hour
Cook for 30 minutes longer or until tender
Bake the pumpkin shell for 20 minutes in apreheated 350°F oven
Stir flour into 1 cup water and add to the stew with peas. Cook, stirring until thickend, then spoon into the shell and serve

Soak the mushrooms in 1/4 cup water for 2 hours. Bring to a boil and simmer for 1/2 hour. Slice
Wash the sauerkraut and squeeze it
Add the mushrooms and the liquid in which they were cooked to the sauerkraut
Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes
Add the meat and the bacon, simmer for 1 hour longer
Served with steamed potatoes or rye bread

This recipe is best reheated
Other types of sausage can be used in place of the Polish
Can be garnished with sprigs or chopped fresh parsley, sliced apples, onion curls, etc.

Preheat oven to 350°F
In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer and sprinkle lightly with garlic, basil, salt and pepper. Layer in any order but have potatoes in the middle and end with tomatoes
Bake covered for 1 1/2 hours basting once or twice in a preheated 350°F oven. If vegetables are too watery, bake uncovered for the last 10 minutes
Serve and garnish

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