Duration
3 hours
Serves
6
The hot beef sundae is my favorite Nebraska State Fair item. It’s a fun play on food—basically pot roast and mashed potatoes made to look like an ice cream sundae.
Here’s a wild game version of this Midwestern staple. One note, if you’d like the mashed potatoes to hold their shape and look like scoops of ice cream, use less milk in your homemade recipe or add less water to instant potatoes.
Ingredients
- 2 lbs. venison stew meat
- 1½ tsp. kosher salt
- 2 heaping tbsp. all-purpose flour
- Vegetable oil
- Half medium onion
- 3 cloves garlic, smashed
- 3 cups brown stock
- 1 tbsp. ketchup
- ½ tsp. Knorr granulated beef bouillon
- 1 tsp. Worcestershire sauce
- 4 tsp. cornstarch
- 6 servings of mashed potatoes
- Sour cream
- 6 cherry or grape tomatoes
- Shredded cheddar cheese
Preparation
- Pre-heat oven to 325°F. Season venison with 1½ teaspoon of kosher salt and coat with all-purpose flour. In a small-medium Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Brown venison stew meat in batches, adding more oil as needed. Then add stock, scraping the bottom of the pan to release fond.
- Return all browned venison to the pot, along with the onion and garlic. Bring to a simmer. Cover pot and slow cook in a 325°F oven for about 2 to 3 hours, or until very tender. Then remove meat from the cooking liquid. Discard onion pieces, shred venison, and set aside.
- Return Dutch oven with cooking liquid to the stove, adding ketchup, beef bouillon, and Worcestershire. Ladle some liquid into a small bowl and whisk in cornstarch to create a smooth slurry, and then pour back into the Dutch oven. Simmer gravy until thickened, about 5 minutes. Season to taste.
- Using an ice cream scoop, place a scoop or two of mashed potatoes into a bowl or dish. Top with shredded venison, gravy, a dollop of sour cream, shredded cheese and a tomato on top.
The hot beef sundae is my favorite Nebraska State Fair item. It’s a fun play on food—basically pot roast and mashed potatoes made to look like an ice cream sundae.
Here’s a wild game version of this Midwestern staple. One note, if you’d like the mashed potatoes to hold their shape and look like scoops of ice cream, use less milk in your homemade recipe or add less water to instant potatoes.
Ingredients
- 2 lbs. venison stew meat
- 1½ tsp. kosher salt
- 2 heaping tbsp. all-purpose flour
- Vegetable oil
- Half medium onion
- 3 cloves garlic, smashed
- 3 cups brown stock
- 1 tbsp. ketchup
- ½ tsp. Knorr granulated beef bouillon
- 1 tsp. Worcestershire sauce
- 4 tsp. cornstarch
- 6 servings of mashed potatoes
- Sour cream
- 6 cherry or grape tomatoes
- Shredded cheddar cheese
Preparation
- Pre-heat oven to 325°F. Season venison with 1½ teaspoon of kosher salt and coat with all-purpose flour. In a small-medium Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Brown venison stew meat in batches, adding more oil as needed. Then add stock, scraping the bottom of the pan to release fond.
- Return all browned venison to the pot, along with the onion and garlic. Bring to a simmer. Cover pot and slow cook in a 325°F oven for about 2 to 3 hours, or until very tender. Then remove meat from the cooking liquid. Discard onion pieces, shred venison, and set aside.
- Return Dutch oven with cooking liquid to the stove, adding ketchup, beef bouillon, and Worcestershire. Ladle some liquid into a small bowl and whisk in cornstarch to create a smooth slurry, and then pour back into the Dutch oven. Simmer gravy until thickened, about 5 minutes. Season to taste.
- Using an ice cream scoop, place a scoop or two of mashed potatoes into a bowl or dish. Top with shredded venison, gravy, a dollop of sour cream, shredded cheese and a tomato on top.