Lambie Deerest

"With our love of both lamb and venison, and enjoyment of stews in the colder months, I came up with a novel recipe that we really enjoy. This is can be all day simmering affair, or something quick. I keep much of these ingredients in the freezer. I use the leftover lamb and venison from previous roasts. When we have a roast (lamb or venison) I cut the last bits off the roast into cubes, and freeze, just for this recipe. At the same time, I bake the bones, then make a broth and freeze it. When there is enough leftover lamb, venison, and broth in the freezer, I know it is time to make this soup."
 
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Ready In:
3hrs 30mins
Ingredients:
10
Yields:
1 stew
Serves:
6
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ingredients

  • 1 -2 quart venison stock
  • 1 -2 quart lamb stock
  • 1 stalk celery (diced fine)
  • 1 lb lamb (1/2 to 1 inch cubes, or 1 lb ground lamb)
  • 1 lb venison (1/2 to 1-inch inch cubes, or 1 lb ground venison)
  • 1 lb onion (2-3 medium, coarsely chopped)
  • 2 carrots (cut in circles)
  • 1 lb small red potatoes (10-15 potatoes)
  • 1 cup green beans
  • 1 cup dry sherry (very dry) (optional)
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directions

  • Bake bones in 350 degree oven until brown.
  • Simmer bones in water with finely chopped celery 1 hour.
  • Strain.
  • Freeze for a cold day.
  • Put broth from freezer in pot and bring to boil.
  • If not using "leftover" meat, sear meat with tablespoon peanut oil over high heat.
  • Scrub potatoes, and add to liquid.
  • Cook gently until almost done.
  • Add meat, sherry, and turn to simmer.
  • Add green beans.
  • Saute onions in small amount of vegetable oil, olive oil, or butter, and add to stew.
  • Cut up carrots, saute, and add to stew.
  • Simmer until done and correct seasoning to suit your taste.
  • Serve with crusty bread.

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RECIPE SUBMITTED BY

I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.
 
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