Venison Stew and Beef Stew Recipe

1 1/2 lbs venison hind quarter (or stew beef); cubed or not

2 quarts water

1 small onion

1 stalk celery

2 sprigs thyme

2 bay leaves

several sprigs parsley

salt and pepper

+/- 3 cups potatoes, cubed

3 carrots, peeled and sliced

1/2 lb mushrooms, sliced or quartered

1 medium onion, chopped

2 T olive oil

3 T all purpose flour

Put venison or beef in pressure cooker. Add small onion, celery, thyme, bay leaves, parsley, salt and pepper. Juniper berries are a good addition also.

Bring to boil. Off heat, put on lid and bring to pressure, jiggling for about 25 minutes. Cool. Remove everything from broth and discard everything but meat. If you started with a whole piece of meat, chop or shred, according to your preference. If you don't have a pressure cooker, get one. Just kidding! Instead, put everything in a pot and simmer for at hour or so, until the meat is very tender. Cool and chop meat, if you didn't to begin with.

Add potatoes and carrots to the pot. Cook until tender, about 15 minutes.

Return shredded or chopped meat to the pan.

Meanwhile, sauté onions in olive oil until tender but not browned, less than 10 minutes. Add mushrooms and sauté until tender, about 3-5 minutes. On low temperature, add flour. Mix well, stirring continuously until it is a thick roux and getting lightly browned. Add a cup of the hot broth and stir until it is smooth and lump free. Add the roux to the broth and simmer until thickened. Taste to correct seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Peggy Bloodworth is an executive turned caterer. She, along with her business partner, Diane Kiser, own a small catering company and develope recipes, menus and parties for swank parties. She has a vineyard and garden and cans, freezes and makes jams, jellies and muscadine fruit leathers. Check out their website at for menu and recipe ideas.