Country Style Venison Stew Recipes

VENISON STEW

Steps:

• In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

VENISON STEW I

Steps:

• In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
• Add potatoes and carrots; cook until tender.
• Combine flour and water. Stir into the stew. Remove bay leaf before serving.

RUSTIC VENISON STEW

Steps:

• Toss venison in flour to coat.
• Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.
• Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.
• Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.
• When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.
• Serve stew in a bowl over egg noodles.

VENISON OR BEEF COUNTRY STYLE STEW

Steps:

• Cube the venison or beef. Add to crock pot. Add the rest of the ingredients and cook on high for 30 minutes. Reduce to low and simmer 6-8 hours. Serve over noodles or rice.

VENISON VEGETABLE STEW

Steps:

• In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender. , Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles.

COUNTRY STYLE VENISON STEW

Steps:

• Cut bacon into 1" cubes and saute in large saucepan until lightly browned.
• Remove and set aside.
• Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings.
• Stir in flour.
• Lower heat and let brown 2-3 minutes, stirring several times.
• Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.
• Add all the other ingredients, except peas, and continue to simmer to make a thick stew.
• Simmer peas in a separate pan until done.
• Strain and spoon over or around stew when served.
• Great accompanied by buttered corn muffins and a salad.