Hearty Venison Stew Recipes

VENISON STEW

Venison Stew image

I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

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.

Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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

HEARTY VENISON STEW

Hearty Venison Stew image

When he simmers a pot of his satisfying stew, Rick Sullivan of Henryville, Indiana stirs plenty of garlic and herbs into a hearty meat-and-vegetable mixture. "This stew tastes great right off the stove but it's even better if you make it ahead and reheat it," he says.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 pound venison, cubed
1 tablespoon olive oil
2 cans (14-1/2 ounces each) beef broth
2 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon salt
6 to 8 whole peppercorns
1 bay leaf
2 cups cubed peeled potatoes
1 large onion, chopped
2 medium carrots, sliced
2 celery ribs, chopped
2 tablespoons all-purpose flour
3 tablespoons water
1/8 to 1/4 teaspoon browning sauce

Steps:

In a Dutch oven, brown venison in oil over medium-high heat; drain. Stir in the broth, thyme, marjoram, parsley, garlic and salt. Place peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the potatoes, onion, carrots and celery; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables tender. Discard herb bag. In a small bowl, combine flour, water and browning sauce until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

RUSTIC VENISON STEW

Rustic Venison Stew image

Savory, rustic flavor. Bread tastes so good in this broth you may not even make it to the soup!

Provided by Brian Genest

Categories Venison Recipes

Time 6h25m

Yield 10

Number Of Ingredients 21

Ingredients

3 pounds cubed venison
1 cup all-purpose flour, or as needed
3 tablespoons butter
1 cup dry red wine
2 cups water
2 cups beef broth
2 cups browning sauce
2 tablespoons Worcestershire sauce
3 cloves garlic, smashed
4 sprigs fresh thyme
2 sprigs fresh oregano
2 sprigs fresh parsley
2 large bay leaves
1 ½ tablespoons sea salt
1 tablespoon ground black pepper
4 medium red potatoes, chopped
1 (8 ounce) package baby bella mushrooms, halved
½ medium white onion, coarsely chopped
3 large carrots, peeled and chopped
3 cups egg noodles
¼ tablespoon cornstarch

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.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 39.3 g, Cholesterol 121.5 mg, Fat 7.4 g, Fiber 3.6 g, Protein 34 g, SaturatedFat 3.6 g, Sodium 1077.5 mg, Sugar 4.5 g

HEARTY VENISON STEW - CROCK-POT

Hearty Venison Stew - Crock-Pot image

This is a great stew for Sunday football. The venison makes it a bit healthier, but it definitely doesn't taste gamey for those who do not prefer wild game.

Provided by ckeller

Categories Stew

Time 4h15m

Yield 2 1/2 quarts, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs venison, cut into 1 inch cubes
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups low sodium beef broth
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon paprika
3 carrots, sliced
4 potatoes, diced
2 onions, chopped
2 stalks celery, chopped

Steps:

Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
Add remaining ingredients and stir to mix.
Cover and cook on low for 8-10 hours or high for 4-5 hours.

Nutrition Facts : Calories 221.4, Fat 2.3, SaturatedFat 0.8, Cholesterol 71.4, Sodium 109, Carbohydrate 27.4, Fiber 3.7, Sugar 3.3, Protein 22.4

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