[Sca-cooks] Venison pie recipe and venison stew recipe

[Jim and Andi]

I am a venison fiend and have lots of recipes, here are 2 of my favorites
NOT PERIOD!!

MacDuff Pie
adapted from A Feast of Scotland by Janet Warren p136 (if you don't have
this cookbook, GET IT!)

Make pie crust for 9-inch double crust pie. Roll out and chill. I use a
buttermilk pie crust recipe with 1/2 white flour and 1/2 oat flour.

2 lb venison, diced
1/4 cup real butter
2 onions, finely chopped
1 lb fresh mushrooms, finely chopped
1/4 lb bacon, cut up into small pieces with kitchen scissors
1cup whole-berry cranberry sauce
1 tsp ground cinnamon
1/4 tsp nutmeg
salt and pepper
sweet red wine or red wine vinegar

Brown the venison in a large skillet in butter, add the bacon and onions and
cook until bacon is cooked and onions are clear. Drain off about 1/2 of the
grease. In a large bowl, mix all ingredients but wine. Really, really mix
well!! Then add enough wine or vinegar to moisten mixture. Pack into pie,
put lid on, cut a steam vent and bake at 375 until brown and bubbling. If
you make slightly smaller pies then there's enough filling for 2 pies. You
can also substitute ground beef for the venison  or currants for the
cranberries. The original recipe has no pie crust and says "serve over green
noodles".

Venison Stew of the Gods *warning- this takes an entire day*

2 lb venison, cut into large-ish chunks
4 large leeks, washed well and cut into 1 inch chunks
4 large parsnips, UNPEELED, cut into 1 inch chunks
1 lb tiny red potatoes, cut in half
4 large carrots, UNPEELED, cut into 1 inch chunks
1 bottle good, dry, red wine ( I like cabernet)
6 cups good beef stock
fresh thyme, rosemary, and sage, about a handful, minced
salt and pepper

In a slow-cooker or casserole, barely cover the venison with red wine, add a
little pepper. Cook on low for 2-6 hours. Save the rest of the wine for
dinner that night. (I told you to buy good wine!) Then add all vegetables,
stock and herbs and cook in slow cooker on very low all day while you're at
work or for about 2 hours in a casserole in a 300 degree oven. If you peel
the veggies they will turn to mush. Add salt and pepper to taste at the end.
Serve with very good bread.

Madhavi




-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of CalicoJim1 at aol.com
Sent: Thursday, February 07, 2002 12:58 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Venison Stew


Hi guy's I'm looking for a good stew recipe and any cooking tips you care to
share.  My brother in law shot the poor thing (OK so I'm a little
prejudiced)
And he needs a little help cooking it.  I told him I'd help out but I'm a
little out of my depth here.  Thanks -- Calico
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