Prep 30 mins
Cook 3 hrs
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.
- 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)
- Bake bones in 350 degree oven until brown.
- Simmer bones in water with finely chopped celery 1 hour.
- 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.