Friday, December 7, 2012

Deals to Meals: Apple Cider Vension Stew

Apple Cider. Venison. Potatoes. Carrots. Shallots. Celery. This stew has got it all and it is delicious! I decided to include it as a deals to meals because, for one, we're approaching the end of rifle season where I live, and for another, it's a Friday, the day when my family gets all varieties of produce from our local farmer's market (for cheap), making this meal very affordable.

Apple Cider Venison Stew Recipe
Serves 4-6
adapted from this recipe

3 Tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 pound venison (cut into 1 inch pieces)
2 Tablespoons safflower oil
2 1/2 cups apple cider (just apples!)
1/2 cup white cooking wine
2 Tablespoons apple cider vinegar
1 teaspoon dried thyme
12 baby carrots (halved)
2 celery ribs (cut into large pieces)
8 baby red potatoes (quartered)
4 medium shallots (cut into large pieces)
1 Tablespoon cold water
1 Tablespoon potato starch
Begin by preheating oven to 350 degrees FahrenheitIn a small bowl combine flour, salt and pepper. Add venison cubes and toss to coat. Next, using a large cast iron skillet with sides, brown floured venison in oil. Cook for a few minutes over medium heat until lightly browned, turning once. Add cider, wine, vinegar and thyme and bring to a boil. Add carrots, celery, potatoes and shallots. Cover with lid or aluminum foil and place in preheated oven for 1 hour. After an hour, if the vegetables are properly cooked, combine cold water and starch then add to skillet, stirring thoroughly. Replace lid (or foil) and cook for 5 additional minutes. Remove from oven and serve over jasmine rice. 
Note 1: Pork would make a suitable substitute if venison is not available; Note 2: After the meat is floured and seared, all of the ingredients could be added to a crock pot and cooked on low for 8 hours nor high for  4 hours. Starch and water can be added before serving to thicken. 

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