Game Bag Stew Recipes

DELICIOUS GAME DAY BEEF STEW

Delicious Game Day Beef Stew image

This recipe comes from a college football coach's wife who made this every home game. I tried it and fell in absolute love. It is incredible! You can either make this in your crock pot or put it in the oven in a stew pot. This recipe can EASILY be doubled or tripled depending on the size of your family or crowd!

Provided by SaraBellaBean

Categories Stew

Time 5h25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb stew meat
2 (8 ounce) cans condensed cream of mushroom soup
1 cup water
4 carrots, sliced
4 potatoes, cubed
1 (1 1/4 ounce) package Lipton Onion Soup Mix

Steps:

Brown stew meat.
Add 2 cans of cream of mushroom soup with one can of water.
Put in oven safe stew pot.
Bake at 250 degrees for 4-6 hours.

VENISON STEW I

Venison Stew I image

A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews

Yield 7

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
¼ cup all-purpose flour
¼ cup water

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.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 44.6 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 6.5 g, Protein 34.8 g, SaturatedFat 1.8 g, Sodium 1146.9 mg, Sugar 6.7 g

GAME BAG STEW

GAME BAG STEW image

Categories Game Stew

Yield 6-8 people

Number Of Ingredients 31

Ingredients

Marinade:
1 (12-ounce) can beer
1 small onion, medium dice
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons brown sugar
4 cloves garlic, minced or crushed
6 juniper berries, crushed (optional)
2 bay leaves
12 peppercorns or 2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
Stew:
2 tablespoons bacon fat or oil
3 to 4 pounds mixture of wild game meat, cut into 1-inch cubes (1 pound venison, 1 pound elk, 1 pound goose, 1/2 pound wild game sausage) possible substitutions: rabbit (boned), quail, sage grouse, duck, pheasant, or domestic meats: such as lamb, chicken, pork, beef, or any type of sausage
1 medium onion, medium dice
2 cups red wine
2 cups stock (game or chicken)
1 teaspoon grated nutmeg
1/2 teaspoon cayenne
2 to 3 carrots, sliced
3 stalks celery, sliced
1/2 pound mushrooms, sliced
2 1/2 cups peeled and cubed potatoes
1 turnip, peeled and cubed
(Additional vegetables can be added: corn, peas, sliced cabbage, beans, and tomatoes)
Salt
Pepper
Chopped parsley leaves, for garnish

Steps:

For the marinade: Whisk all ingredients together. Pour marinade over meat. Marinate meats in the refrigerator for at least 2 hours or overnight. Drain meat, reserving marinade. Strain marinade and set aside. To Assemble Stew: Add bacon fat to large Dutch oven over medium-high heat. Add meat and saute until browned, about 8 minutes. Add onions and saute briefly. Deglaze with wine. Add stock and strained marinade. Add nutmeg and cayenne pepper. Add chopped vegetables. Season with salt and pepper, to taste. Cover and bake: 3 hours at 275 degrees F or 2 hours at 300 degrees F or 1 1/2 hours at 350 degrees F. or cook in a slow cooker for 6 to 8 hours. Serve hot, garnish with chopped parsley.

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