red meat recipes steak
Can someone PLEASE help me with a good stew recipe??
I have lots of antelope steak (my husband hunts). Please don’t freak out about the hunting – I never thought I could be with a hunter but I’ve come to accept it. Anyways, antelope steak is very lean, thinner than a beef steak, virtually no fat so it cooks very quickly and I don’t want to dry it out. I prefer my meat medium rare and juicy, hate it well done.
I have onions, carrots, potatoes, garlic, red wine, lots of seasonings in the house, but I’ve never made a stew in my life. My hubby’s been asking for antelope stew and I have 4 hours until he gets home. I have a crock pot as well as a large stew pot (is this called a dutch oven?) What can I do?? Any tips for keeping the meat from drying out or overcooking also?
Look up “beef stroganoff” and basically follow the recipe for it. We’ve had very good results cooking game like Elk, Antelope and Caribou. Chunk the meat in bite size pieces and cover with red wine, chopped onions and chopped garlic while you prepare the other items to cook with your meal. Remove the meat and strain out the onions and garlic. (keep the wine for later). Lightly dredge the meat in flour w/ a little salt added and then carefully brown in a pan with some butter , plus the garlic and chopped onions. Make sure the meat is browned on all sides, but do not burn or over cook. It takes medium-high heat and you should work fairly quickly. A lot of stuff will stick to the pan, but that’s ok, it’s what you want to happen…just don’t let it burn. (control heat by pulling pan off as necessary). “Deglaze” the pan with the wine “marinade” by quickly stirring it in after you remove the meat. This will make a good base for the Stroganoff sauce.
|
|
Zest Sauce 25 oz. … |
|
|
Real McCoy Mustard Sauce 25 oz. … |
Betty’s Country Chicken-Fried Beef Steak Recipe
|
|
Zest Sauce 25 oz. … |
|
|
Real McCoy Mustard Sauce 25 oz. … |