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Dec 21, 2014

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Koop's Venison Stew

  • 2- venison round steaks cut into bite size
  • - cup red wine
  • 1- bottle of your favorite beer
  • - lb fresh green beans, cut up
  • 1- small green pepper, cut into thin slices
  • 1- medium potato, diced
  • 1- bunch green onions, chopped
  • 1- 8 oz. can tomato sauce or a cup of leftover spaghetti sauce
  • 1- small can mushrooms, drained (6 fresh, cut-up are better)
  • 3- small, hot chili peppers, split
  • 3- Tbs canola or olive oil
  • 1- cup flower
  • 1- tsp salt
  • 1- tsp black pepper

    Marinate cut-up venison in red wine, in plastic bag, in refridgerator, overnight.

    Put flower, salt & pepper in a bread bag, drop in 1/2 the venison and shake it to coat. Remove. Repeat with the rest of the venison.

    Heat oil in stew pot and brown the venison

    Throw in your beer, the leftover red wine marinade, green pepper, potato, onions, tomato sauce, mushrooms and chili peppers.

    Bring to a simmer, cover and cook for 2 hours. Be sure to stir frequently to prevent sticking to the bottom and add a little beer from the one you're drinking, if it gets too thick.

    Remove from heat and let stand 2 or more hours before reheating and serving with biscuits, your favorite beer and a green salad.

    Serves 3-4 hungry people

    Neil Koopman
    Yardley, PA

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