VENISON STEW I
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
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
SLOW COOKER VENISON STEW
An easy to make venison stew to die for.
Provided by BYOUNG1519
Categories Soups, Stews and Chili Recipes Stews
Time 7h45m
Yield 6
Number Of Ingredients 12
Steps:
- Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
- Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 5.1 g, Cholesterol 114.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 2 g, Sodium 657.2 mg, Sugar 2.7 g
SLOW COOKER VENISON STEW
Make and share this Slow Cooker Venison Stew recipe from Food.com.
Provided by Little Suzy Homemak
Categories Stew
Time 8h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Layer first 14 ingredients in an electric slow cooker.
- Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
- Yield: 6 servings (each about 1 1/4 cups).
Nutrition Facts : Calories 217.9, Fat 4.7, SaturatedFat 0.7, Cholesterol 13.6, Sodium 390.8, Carbohydrate 25.6, Fiber 3.6, Sugar 6.3, Protein 19.9
VENISON STEW
Simple and versatile stew. This is the 'base' recipe I use and add or change to whatever I have on hand.
Provided by Jenny Ziemann
Categories Soups, Stews and Chili Recipes Stews
Time 2h25m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
- Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
- Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
- Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 25.6 g, Cholesterol 114.7 mg, Fat 3.7 g, Fiber 3.9 g, Protein 35 g, SaturatedFat 1.4 g, Sodium 375.1 mg, Sugar 5.2 g
MOLOKAI VENISON STEW
Wild axis deer were introduced to the Hawaiian island of Molokai in the 1860s, and today flourish all over the island. Adapted from The Polynesian Cookbook. Prep time does not include overnight marinating time. Serve with buttered noodles.
Provided by Chocolatl
Categories Stew
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, plum wine, onions, garlic, salt, pepper, bay leaf, oregano and time in a non-reactive bowl and mix well.
- Add venison and toss to coat.
- Cover and refrigerate several hours or overnight, stirring occasionally.
- Drain and reserve marinade.
- Heat oil in a heavy pot or Dutch oven.
- Add meat and brown well on all sides.
- Add marinade and tomatoes.
- Cover and simmer over low heat until meat is tender, about 1 1/2-2 hours.
Nutrition Facts : Calories 335.3, Fat 10.1, SaturatedFat 2.7, Cholesterol 190.4, Sodium 207.5, Carbohydrate 6.2, Fiber 1.3, Sugar 3, Protein 52.4
MAINE VENISON STEW
A slow cooked easy recipe, all ingredients are diced and thrown into the crock pot with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef.
Provided by Shann
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
- Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 61.9 g, Cholesterol 85.7 mg, Fat 3.4 g, Fiber 9.4 g, Protein 32.6 g, SaturatedFat 1.2 g, Sodium 876.3 mg, Sugar 9.7 g
VENISON STEW
This is a winter-time favorite. Nothing warms your chilled bones better than a hot bowl of thick, meaty stew. This recipe can also be used with beef.
Provided by Lisa Sorrell
Categories Stew
Time 12h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a medium frying pan, fry venison and onion, just enough to sear the outside of the meat.
- Put all ingredients, except the flour, salt and pepper in a slow cooker or crock pot.
- Allow to cook on high for about 5 hours.
- Add flour and salt and pepper to taste.
- Cook for another 5-7 hours on low.
- You can leave it on low for several hours over and above the cooking time, which will allow the stew to become thicker and the meat more tender to your personal liking.
Nutrition Facts : Calories 159.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 38.1, Sodium 245.5, Carbohydrate 22.4, Fiber 2.8, Sugar 2, Protein 14.2
VERY VERSATILE VENISON STEW
This is a hardy stew made with venison, beef or bison. It can have a variety of additives such as acini de pipi, alphabet noodles, rice or whatever you have in your pantry. It was always a favorite after sledding served with a peanut butter sandwich and tea.
Provided by Gramma Peg
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crumble meat into 4 quart stock pot.
- Add remaining ingredients, except the soup.
- Simmer until potatoes are fork tender.
- Add tomato soup.
- Stir until soup is dissolved.
- Serve hot.
Nutrition Facts : Calories 172.3, Fat 4.4, SaturatedFat 2.1, Cholesterol 45.5, Sodium 333.8, Carbohydrate 18.9, Fiber 2.2, Sugar 5.2, Protein 14.5
MICHIGAN VENISON STEW
Make and share this Michigan Venison Stew recipe from Food.com.
Provided by Dienia B.
Categories Stew
Time 13m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- sear venison in oil until browned add spices ,brown not burn
- add water
- add juice sauce
- garlic and onion
- cook for 2 hours
- add veggies
- cook 30 more minutes
- remove meat and veggies.
- add roux that you have mixed together
- pour into stock
- stir
- add back meat and veggies
- cook 15 more minutes.
Nutrition Facts : Calories 464, Fat 9.3, SaturatedFat 2.7, Cholesterol 190.4, Sodium 735.6, Carbohydrate 37.7, Fiber 6, Sugar 8, Protein 55.8
VENISON STEW
I got this recipe from a friend and just loved it. One can substitute venison from just about anything (duck, lamb, wild geese, etc.) Original ingredients posted with tweaks in parentheses. Prep time increased from 10min to 20min. Originally published by "A Taste of Home", the recipe can also be found at: http://www.tasteofhome.com/Recipes/Venison-Stew.
Provided by Capsaicin Guy
Categories Deer
Time 2h50m
Yield 8-10 cups, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a Dutch oven (or stewing pot) (medium-high heat).
- Brown meat. (don't fully cook . ).
- Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. ( I let the onions and garlic sweat a bit before adding the other ingredients).
- Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
- Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
- Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly.
- Add browning sauce if desired.
- Remove bay leaf.
Nutrition Facts : Calories 364.2, Fat 6.9, SaturatedFat 1.1, Cholesterol 20.4, Sodium 948.7, Carbohydrate 47.2, Fiber 6.9, Sugar 6.8, Protein 29.8
RUSTIC VENISON STEW
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
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
HAWAIIAN CURRY STEW
Make and share this Hawaiian Curry Stew recipe from Food.com.
Provided by PanNan
Categories Meat
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat on all sides, cover with water, add bouillon, and cook covered for 1.5 hours.
- Add vegetables and cook until potatoes and carrots are tender.
- Cook curry powder in peanut oil to get rid of the raw taste and add it to the mixture.
- After the stew is cooked, mix flour and cold water well, using a wire wisk to remove all the lumps, and slowly stir it into the stew.
- Cook, stirring constantly, until the stew thickens.
- Serve over steamed rice.
Nutrition Facts : Calories 449.9, Fat 9.4, SaturatedFat 3.4, Cholesterol 96.8, Sodium 943.7, Carbohydrate 53, Fiber 4.7, Sugar 2.9, Protein 38.8
EASY SLOW COOKER VENISON STEW
This recipe is fast and easy. I usually put this in a slow cooker, but you can put it in a small roaster and let it cook on low after it is simmering. Serve over hot pasta.
Provided by GCKS
Categories Soups, Stews and Chili Recipes Stews
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 12.2 g, Cholesterol 130.5 mg, Fat 8.2 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 2.6 g, Sodium 793.6 mg, Sugar 3.5 g
EASY VENISON STEW
This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice.
Provided by Sherri
Categories Stew
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 12.6 g, Cholesterol 85.5 mg, Fat 9.4 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 1.9 g, Sodium 721 mg, Sugar 7.1 g
VENISON STEW
Make and share this Venison Stew recipe from Food.com.
Provided by UW4Life
Categories Stew
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place meat in crock pot.
- Mix flour, pepper and salt in bowl.
- Pour over meat and coat.
- Add broth and worcestershire sauce.
- Add rest of ingredients.
- Cook on low for 8-10 hours or high for 4-5 hours.
Nutrition Facts : Calories 341.5, Fat 4, SaturatedFat 1.5, Cholesterol 126.9, Sodium 690.4, Carbohydrate 36.7, Fiber 5.2, Sugar 4.7, Protein 38.5
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