Email to Aunt Saunny      

Recipe Categories: Saunny62's HOME PAGEAMISHBreads AMISHBreakfast AMISHCakes AMISHCandies AMISHDesserts AMISHMainCourses AMISHPies AMISHSalads AMISHSnacks AMISHSoups AMISHVeggies APPETIZERSBalls APPETIZERSwBacon APPETIZERSwCheese APPETIZERSwChicken APPETIZERSwMeat APPETIZERSwMiscellaneous APPETIZERSwSeafoods APPETIZERSwVeggies BARSandSNACKCAKES BEAUTYTIPSDressing BEAUTYTIPSFeet BEAUTYTIPSHair BEAUTYTIPSSkin BEEFFiletMignon BEEFFlank BEEFGround BEEFMiscellaneous BEEFRibye BEEFRound BEEFSirloin BEVERAGESMiscellaneous BEVERAGESwCHOCOLATE BEVERAGESwFRUIT BEVERAGESwithCOFFEEorTEA BEVERAGESwLiquor BEVERAGESwSMOOTHIES BEVERAGESwSodaorSoftDrinks BREADSBagels BREADSBiscuits BREADSBreadMachines BREADSCornbreads BREADSDumplings BREADSMiscellaneous BREADSMuffins BREADSRolls BREADSScones BREADSSpreads BREADSSticks BREADSStuffings BREAKFASTBlintzes BREAKFASTBrunch BREAKFASTCerals BREAKFASTCrepesandMuffins BREAKFASTMainDishes BREAKFASTOmelets BREAKFASTPancakes BREAKFASTPastries BREAKFASTQuiche BREAKFASTSyrups BREAKFASTToasts BREAKFASTVeggies BREAKFASTWaffles BROWNIES CAJUNMainDishes CAJUNMiscellaenous CAJUNVeggies CAKESAngelFood CAKESBundt CAKESCupcakes CAKESfromSCRATCH CAKESFrostingsnGlazes CAKESFruitcakes CAKESMiscellaneous CAKESPound CAKESwithMIXES CANDYFudges CANDYHard CANDYMiscellaneous CANDYNutty CANDYSoftnCreamy CANDYTaffy CANDYToffee CANDYTruffles CANNING CANNINGConserves CANNINGFruits CANNINGJams CANNINGJellies CANNINGMarmalades CANNINGPickles CANNINGRelishes CANNINGTips CANNINGVegetables CASSEROLES CHEESECAKES CHEESEDishes CHICKEN CHILIS CLEANUPTIPS COBBLERS COOKIES COOKIESBalls COOKINGTIPS COPYCATS CRAFTSforFUN CRAFTSMakingSoap CROCKPOTAppetizers CROCKPOTBeef CROCKPOTBreakfast CROCKPOTChicken CROCKPOTDesserts CROCKPOTMiscellaneous CROCKPOTPork CROCKPOTSoups CROCKPOTVeggie DESSERTS DIPSforBreadorCrackers DIPSforChips DIPSforCrackers DIPSforFruits DIPSforPretzels DIPSforSeafoods DIPSforVeggies DIPSnBALLS DIPSwBacon DIPSwCheese FILLINGSCakesnSuch FISHCatfish FISHCod FISHFillets FISHFlounder FISHHalibut FISHSalmon FISHSnapper FISHSole FISHSwordfish FISHTrout FISHTuna FISHWalleye FISHWhite FLAVORINGSandHERBMIXES FREEZINGJamsJellysandetc FREEZINGTips FREEZINGVegetables FROSTINGS GARDENINGTIPS GIFTSnAJAR GRILLING GRILLINGVeggies HEALTHYFOODS HERBMixesNSpices HERBTips HOLIDAYChanukahORHanukkah HOLIDAYChristmas HOLIDAYHalloween HOLIDAYMardiGras HOLIDAYStPatrick HOLIDAYThanksgiving HOLIDAYValentinesDay HOMEREMEDIES HOUSEHOLDTips ICECREAM ICECREAMMaltsnSodasnSundaes ICECREAMPiesnCakes ICECREAMSherbertsnSorberts ICECREAMToppings ICECREAMYogurtsnIcePops ITALIAN JELLOS KIDSCanMakeRecipes KIDSTreats KITCHEN-HUMOR KOSHER MARINADES MEATBatters MEATSMiscellaneous MEXICANAppetizers MEXICANBreads MEXICANBurritos MEXICANChimichangas MEXICANDesserts MEXICANEnchiladas MEXICANFlautas MEXICANMainCourses MEXICANQuesadillas MEXICANSalads MEXICANSalsasandSauces MEXICANSoupStewsChilis MEXICANTacos MEXICANTamales MEXICANVeggies MICROWAVE ORIENTALMainDishes ORIENTALMiscellaneous ORIENTALSideDishes PASTA PASTAAngelHair PASTABowTie PASTAElbow PASTAFettuccine PASTAFusilli PastaLinguini PASTANoodles PASTAPenne PASTARigatoni PASTARotini PASTAShells PASTAVermicelli PASTAZiti PASTRIES PETBiscuitsorCookies PETMainCourse PIESCreamORMeringue PIESCrusts PIESFruit PIESTarts PIZZA POEMSandTHOUGHTS PORKButts PORKChops PORKHam PORKLoins PORKRibs PORKRoasts PORKSausage PORKSteaks POULTRY PUDDINGS PUDDINGSBread PUDDINGSCustard PUDDINGSMousse RICE SALADDressings SALADSFruit SALADSVegetable SALADSwMeats SANDWICHES SANDWICHESWraps SAUCESBarBQue SAUCESChutney SAUCESGravies SAUCESMiscellaneous SAUCESRelishes SAUCESSalsas SHELLFISHClams SHELLFISHCrabs SHELLFISHCrawfish SHELLFISHLobster SHELLFISHMussels SHELLFISHOysters SHELLFISHPrawns SHELLFISHScallops SHELLFISHShrimp SNACKS SOUPSCheese SOUPSChowders SOUPSMiscellaneous SOUPSwMeats SOUPSwVeggies SPREADS STEWS TURKEY VEGGIEArtichokes VEGGIEAsparagus VEGGIEBakeBeans VEGGIEBatters VEGGIEBeanslimaandetc VEGGIEBeets VEGGIEBlackeyedPeas VEGGIEBroccoli VEGGIEBrusselSprouts VEGGIECabbage VEGGIECarrots VEGGIECauliflower VEGGIECorn VEGGIECucumber VEGGIEEggplant VEGGIEGreenBeans VEGGIEGritsandHominy VEGGIELeafyGreens VEGGIEMixed VEGGIEMushroom VEGGIEOkra VEGGIEOnion VEGGIEParsnips VEGGIEPeas VEGGIEPeppers VEGGIEPotatoes VEGGIEPumpkin VEGGIERhubarb VEGGIERutabagas VEGGIESauerkraut VEGGIESquash VEGGIESweetPotatoes VEGGIETomatoes VEGGIETurnips VEGGIEYams WILDGAMEAlligator WILDGAMEBear WILDGAMEBuffalo WILDGAMEDeer WILDGAMEDuck WILDGAMEFrogs WILDGAMEPossum WILDGAMEQuail WILDGAMERabbit WILDGAMERattlesnake WILDGAMESKUNK WILDGAMESquirrel WILDGAMETurkey WILDGAMETurtle

Bison/Buffalo or Venison Stew




Source of Recipe


Aunt Saunny

1 Tbs. plus 1 tsp. olive oil
3 medium onions, chopped
5 cloves garlic, minced
1 lb. Shiitake mushrooms, with stems removed, caps sliced
3 Tbs. fresh thyme, chopped, or 2 tsp. dried
1-1 1/2 lb. bufffalo or venison
all purpose flour
2-1/2 cups dry red wine
4 cups beef stock
1-2/3 cups canned crushed tomatoes
1 lb. small red potatoes, cut into bite-size pieces
3 large carrots, sliced thick
salt and pepper
1 cup pearl barley
1 quart plus 2 cups water

Heat 2 tsp. of the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until the onions are translucent. Add the mushrooms and thyme and continue sautéing until the mushrooms are soft, about 15 minutes. After trimming all visible fat from the meat, cut it into 1 inch cubes. Coat the cubes with flour. Push the mushroom mixture to the sides of the pot, clearing as big a space as possible in the center of the pot. In the center, add 1 tsp. of the remaining olive oil and heat it. Add as many cubes of meat as will fit comfortably in one layer. Sear the cubes on all sides, and remove them from the pan. Sear the remaining meat in one or two batches using the remaining oil, then return all the meat to the pan. If your pot isn't big enough for searing the meat while the vegetables are still in it, or your vegetables are in danger of scorching, remove the veggies before you sear the meat. (Scorching shouldn't be a problem - the liquid in the veggies usually prevents it - but keep your eyes open.)

Add the wine, stock, tomatoes, potatoes, and carrots. Bring the stew to a boil. Reduce the heat, and simmer for at least 2 hours. If the stew is too liquid, cook it longer. If the stew gets too thick as it cooks, add more wine or stock. Season with salt and pepper. (If you're using beef, the meat will be more tender if you cook the stew for about 3 hours. To do this, just put a lid on the pot once the stew reaches the consistency you like, and cook it over very low heat for the remaining time.) As the stew cooks, bring water to a boil in a large pan. Add the barley and simmer until it's tender, about 35 minutes. Serve the stew with the drained barley.