Wild meat Stew

I was trying to come across a turkey recipe of sorts, but then came across this recipe for all those deer hunters out there...my hubby and youngest being two of them. This recipe is from 1968.

Wild Meat Stew
Mrs. Ben H. Dickerson

2 pound elk, deer or antelope, cubed
salt and pepper to taste
1/2 cup olive oil
1 pound small onions
1 cup red wine
1 can tomato sauce
1 teaspoon whole spice
1 bay leaf

Season meat; brown on all sides in oil. Top with onions and pour in wine. Add tomato sauce and spice. Cook slowly without stirring for 1 1/2 hours or until tender.

Savory Beef Stew

Ok, this recipe called for using a dutch oven, I do have one, but I made this in the crockpot. My toaster oven won`t hold a dutch oven....waiting for a new stove.

Savory Beef Stew
Mrs. Jerry W. Franklin

2 Tablespoon shortening
2 pounds stew meat, cut in chunks ( used fajita meat)
1 large onion, sliced
4 cups boiling water
1 Tablespoon salt
1/4 cup sugar
1 teaspoon wocestershire sauce
1/2 teaspoon black pepper
1 cup celery, chopped
6 carrots, cut in quarters ( used baby carrots)
6 medium potatoes, diced
1/4 cup flour
1/2 cup cold water

Brown stew meat in shortening on all sides. Add onion, boiling water, salt , sugar, worcestershire sauce and pepper. Cook in dutch oven. Cover and simmer for 2 1/2 hours. Add vegetables when stew meat is almost done. Simmer stew for another hour until all vegetables are tender. Pour cold water into a shaker and add flour. Shake hard to blend. Remove dutch oven from heat and push meat and vegetables to side. Stir in flour and water mixture. Cook, stirring constantly until gravy thickens. Cook gently about 5 minutes longer. Serves 6 to 8.

Irish Stew

I made this and added deer meat instead of the boneless lamb as I can not find lamb in the supermarket and it would be way to expensive to buy, if I did.


Irish Stew
Mrs. Leila M. Callaway

2 Tablespoons shortening
2 1/2 pounds boneless lamb, cut in 1 1/2 -inch cubes
1/8 teaspoon black pepper
4 small turnips
2 large onions
4 medium potatoes
1/4 cup flour
2 Tablespoon green pepper, chopped
2 Tablespoons celery, chopped

Heat shortening in dutch oven at high heat. Add half lamb cubes and cook over medium heat until brown on all sides, about 10 minutes. Remove; Brown rest of lamb. Return all meat to oven. sprinkle with salt and pepper. Stir in 3 cups water. bring to a boil, reduce heat. simmer uncovered an hour. Add all vegetables to meat. Return to boiling, reduce heat and simmer covered 40 minutes or until meat and vegetables are tender. combine 1/4 cup water and flour until smooth. Add slowly to meat mixture. Stir constatnly and boil gently 1 minutes. Serves 6.

Tender Baked Beef Stew

What is better then homemade chili or a stew of some sort when the wind is howling at the door, or bitter cold outside, like it has been here in the ozarks.

Tender Baked beef stew
Mrs. Larry E. Franklin

2 Tablespoons salt
2 pounds stew meat, cut in 1-inch cubes
1 large onion, sliced ( ok I chopped mine)
1 teaspoon garlic salt
4 cups boiling water
1 Tablespoon salt
lemon juice
1 teaspoon sugar
worcestershire sauce
1/2 teaspoon pepper
paprika
dash allspice
6 carrots, cut in quarters
6 medium potatoes, diced
1/2 cup cold water
1/4 cup flour

Brown meat in fat for about 20 minutes. Sprinkle with garlic salt. Add onion, water, salt, lemon juice, sugar, Worcestershire sauce, pepper,paprika and allspice. Cover and bake 3 1/2 hours at 375 degrees. Add carrots and potatoes and bake 2 more hours. Remove from oven. Mix cold water and flour and add to stew. A can of peas or tomatoes also may be added.


This is goood, enjoy. This recipe is from 1967 Kansan Silver Spoon Cookbook