Venison Stew in Red Wine
This recipe makes enough for servings for four people.
1.5 kg (3 lbs) stewing meat. Either venison or extra lean beef.
1 tsp thyme
10 juniper berries
2 bay leaves
2 Tbsp tomato paste
4 Tbsp flour. Either corn, millet, quinoa, kamut or rice flours can be
2 Tbsp red wine vinegar
250 mL (1 cup) dry red wine
250 mL (1 cup) chicken stock or beef broth
3 Tbsp cranberry jelly
Salt and pepper to taste
500 mL (2 cups) millet, quinoa or rice
Cut stewing meat into bite size pieces.
Place all ingredients in a slow cooker, stir until evenly mixed and cook
according to slow cooker specifications.
(I use 6 - 7 hours on low or 4 - 5 hours on high).
Stir once or twice throughout (optional)
Complement with millet, quinoa or rice grains or noodles.
Millet and quinoa can be purchased at most health food stores.
Quinoa noodles are cooked similar to the method used to cook pasta noodles.
Preparing Millet, Quinoa, Rice, or Noodles
Use 500 mL (2 cups) water to 250 mL (1 cup) grain (keep in proportion
depending on how much you want to end up with)
Boil water first, turn to simmer and stir in grain
Cover and cook for 25 minutes on simmer.
All done in a frypan on medium heat
1 tsp sunflower oil in frypan
1 onion cut up
1 cup hot water
One large carrot
Broccoli, corn, potato, whatever vegetables you are able to eat.
Your favourite seasonings.
While onion is frying lightly, cut up lamb steak in cubes. Take off any fat.
Fry lamb with onion.
1 cup hot water - pour over lamb.
Cover frypan and simmer.
Slice carrots, put in fry pan and simmer 10 minutes.
Put in pieces of broccoli, corn, potato, whatever vegetables you are
able to eat.
Season with your favourite seasonings.
Cook until tender (about 10-15 minutes on low, not simmer, heat).
Note: If making dumplings, put dumplings on after 10 minutes of
1 cup rice flour and buckwheat flour
(to make up one cup)
2 tsps baking powder substitute
½ tsp sugar
(You can also add your favourite seasoning)
2 tbsp margarine substitute
Pour ½ cup Rice milk
Put all dry ingredients in a bowl
Cut in 2 tbsp margarine substitute.
Pour in ½ cup Rice milk.
Mixture should be runny.
Place by tablespoons onto stew for 20 minutes: 10 minutes covered, 10 minutes uncovered.
"Irwin’s Sweet and Sour Chicken"
½ cup sugar
1/3 cup ketchup
1 14-oz can pineapple chunks, drained but reserve liquid
1/3 cup vinegar
1 or 2 cloves garlic, squished
2 tbsp. cornstarch mixed with 1/3 cup cold water
Actual chicken part:
1 tbsp. oil
½ tsp. salt
2 single chicken breasts, cut into chunks - skinless and boneless
1 large onion, cut into chunks
1 green pepper, cut into chunks
1 large tomato, cut into 1-inch chunks
First make the sauce. Mix together the sugar ketchup, pineapple juice,
vinegar, and squished garlic in a small saucepan. Bring to a boil, then
stir in the cornstarch mixture and cook over low heat just until thickened.
Add the pineapple chunks and remove from heat.
Now do the chicken part. Put the oil and salt into a wok or large skillet,
and heat over high heat. Add the chicken, onion, and green pepper and stir-fry
until the chicken is white. Add the tomato and continue stir-frying for another
minute or two. Stir in the sauce, and heat through.
That’s it - you’ll want some rice with this.