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Beer-Braised Venison with Turnips, Onions and Carrots

Beer-Braised Venison with Turnips, Onions and CarrotsDuring hunting season, we always plant turnips in our greenfields for the deer.  The great thing about this is we enjoy cooking them with the game we harvest!  Not only are there many gastronomic benefits of turnips, the health benefits seems endless. Turnips are filled with antioxidants, are rich in vitamins C, A, K, B, folic acid, and carotenoids. Next time you feel a cold coming on, eat some turnips and enjoy this hearty, tasty stew.

-- 1/2 cup all-purpose flour
-- 3 tbsp. olive oil
-- 1-pound venison hindquarter roast
-- 1 1/2 tablespoons salt
-- 1/2 teaspoon freshly ground black pepper
-- 1 cup beef broth
-- 4 garlic cloves, crushed
-- 1 (12 ounce) dark beer
-- 2 bay leaves
Stacey Harris -
Stacy Harris
-- 4 carrots, peeled and cut diagonally into 1/2-inch thick slices
-- 10 ounces small turnips, peeled and cut into wedges
-- 1 large onion, peeled and cut into wedges
-- 1/4 cup chopped fresh flat-leaf parsley

1. Cut hindquarter into 1-inch cubes.  Place them in a medium sized bowl.  Sprinkle salt and pepper liberally over meat.  Mix well.  Coat the meat with the flour.

2. Heat oil in a Dutch oven.  When smoking hot, brown meat on all sides.  Do not crowd the pan. If necessary, brown meat in batches.

3. Add beef broth, beer, and garlic cloves.  Scrape the browned bits off of the bottom of the pan and bring to a boil.

4. Add carrots, turnips, and onion to Dutch oven.  Bring to a boil.  Once it reaches a boil, bring heat down to a simmer and cook covered for about an hour.

5. Sprinkle parsley on top and serve over mashed potatoes and crusty bread.

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