Saturday, February 8, 2014

Sweet and Sour Venison Stew- Deer Meat Recipes


Venison is a lean, dark red meat that is very high in iron and zinc, giving it a distinct flavor and texture. Wild venison, such as the White Tail deer, tends to have a stronger, slightly “gamey” flavor, while most domesticated breeds are much milder. Venison is considered a healthful meat with much less saturated fat than beef. Because it lacks fat, venison should be cooked as you would veal; quick grilling, sautéing, and broiling are typical methods.

Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well.

Venison is higher in moisture, similar in protein and lower in calories, cholesterol and fat than most cuts of grain-fed beef, pork, or lamb. Venison has enjoyed a rise in popularity in recent years, owing to the meat's lower fat content. It can often be obtained at less cost than beef by hunting (in some areas a doe license can cost as little as a few dollars); many families use it as a one to one substitute for beef, especially in the United States mid-south, Midwest, Mississippi Valley and Appalachia. In many areas, this increased demand has led to a rise in the number of deer farms.

Do you like meat? Do you know? The Physics of Cooking Meat



1-1/2 pounds of venison cut into 1-inch cubes
2 tablespoons cooking oil
2 medium carrots, shredded
2 medium onions, sliced
1 8-ounce can of tomato sauce
1/2 cup water
Cooked noodles
1/4 cup packed brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch


1) Braised the venison until brown, half at a time, in a 3-quart saucepan.

2) In the same pan, combine the meat, carrot, onion, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire sauce and salt.

3) Cover and cook over low heat until the meat is tender, about 1-1/2 hours.

4) Blend 1 tablespoon water with cornstarch and add to stew.

5) Serve over hot noodles.

Try other Venison Recipes

Calorie Counter for Venison- Deer Meat
venison, meat

46 Calories

Nutrition Facts

Serving Size 1 oz (28 g)

Per Serving
% Daily Value
Calories 46
Calories from Fat 5
Total Fat 0.6g
Carbohydrates 0.0g
Dietary Fiber 0.0g
Protein 9.8g

No comments:

Post a Comment

Disclosure | Disclaimer |Comments Policy |Terms of Use | Privacy Policy| Blog Sitemap



The information contained herein is provided as a public service with the understanding that this site makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does warrant that the use of this information is free of any claims of copyright infringement. This site do not endorse any commercial providers or their products.


Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.


Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.


2011- 2016 All Rights Reserved. Culinary Physics Blog