| Venison Stew and Beef Stew Recipe | | | | started with a whole piece of meat, chop or shred, |
| 1 1/2 lbs venison hind quarter (or stew beef); cubed or | | | | according to your preference. If you don't have a |
| not | | | | pressure cooker, get one. Just kidding! Instead, put |
| 2 quarts water | | | | everything in a pot and simmer for at hour or so, until |
| 1 small onion | | | | the meat is very tender. Cool and chop meat, if you |
| 1 stalk celery | | | | didn't to begin with. |
| 2 sprigs thyme | | | | Add potatoes and carrots to the pot. Cook until tender, |
| 2 bay leavesseveral sprigs parsleysalt and pepper | | | | about 15 minutes. |
| +/- 3 cups potatoes, cubed | | | | Return shredded or chopped meat to the pan. |
| 3 carrots, peeled and sliced | | | | Meanwhile, sauté onions in olive oil until tender |
| 1/2 lb mushrooms, sliced or quartered | | | | but not browned, less than 10 minutes. Add |
| 1 medium onion, chopped | | | | mushrooms and sauté until tender, about 3-5 |
| 2 T olive oil | | | | minutes. On low temperature, add flour. Mix well, stirring |
| 3 T all purpose flour | | | | continuously until it is a thick roux and getting lightly |
| Put venison or beef in pressure cooker. Add small | | | | browned. Add a cup of the hot broth and stir until it is |
| onion, celery, thyme, bay leaves, parsley, salt and | | | | smooth and lump free. Add the roux to the broth and |
| pepper. Juniper berries are a good addition also. | | | | simmer until thickened. Taste to correct seasoning, |
| Bring to boil. Off heat, put on lid and bring to pressure, | | | | adding salt and pepper, if necessary. Serve with crusty |
| jiggling for about 25 minutes. Cool. Remove everything | | | | bread and a green salad. |
| from broth and discard everything but meat. If you | | | | |