Venison Cider Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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

VENISON STEW



Venison Stew image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield about 6 servings

Number Of Ingredients 24

3 tablespoons olive oil
2 pounds venison stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
  • Remove the stew from the oven and serve in shallow bowls with crusty bread.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

VENISON STEW



Venison Stew image

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

2 tablespoons bacon grease
2 pounds venison, cut into chunks
1 onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon anchovy paste
3 tablespoons all-purpose flour
1 cup red wine
1 cup beef broth
1 cup chicken broth
1 teaspoon ground thyme
2 bay leaves
1 pound small red potatoes, chopped
4 carrots, chopped
½ cup sliced mushrooms
½ cup frozen peas
1 pinch salt and ground black pepper to taste

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

VENISON PEPPER STEW



Venison Pepper Stew image

This flavorful stew works well with a variety of wild game. The meat turns out to be very tender and the sauce is thick, with a nice pepper presence. We like the stew on the hot side, so season to your taste.

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 2 servings.

Number Of Ingredients 16

1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound venison stew meat or boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons bacon drippings or canola oil
1/3 cup chopped onion
1 cup water
1 small tomato, peeled and chopped
1 teaspoon cider vinegar
1 small garlic clove, minced
1 bay leaf
1 small carrot, sliced
1 small potato, peeled and cubed
1/4 cup chopped celery
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon cayenne pepper

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add venison, a few pieces at a time, and shake to coat., In a large heavy saucepan, brown meat in drippings on all sides. Add onion; cook and stir for 1 minute. Stir in the water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender., Stir in the remaining ingredients. Return to a boil. Reduce heat; cover and simmer 30-35 minutes longer or until vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 376 calories, Fat 16g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 300mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.

EASY VENISON STEW



Easy Venison Stew image

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     Soups, Stews and Chili Recipes     Stews

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
2 cloves minced garlic
1 pound venison, cut into strips
1 (28 ounce) can diced tomatoes
1 (8 ounce) can sliced mushrooms, drained
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon dried tarragon
¼ teaspoon salt

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

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

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

VENISON STEW II



Venison Stew II image

This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews

Yield 7

Number Of Ingredients 13

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 thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound parsnip, chopped
¼ cup all-purpose flour
¼ cup water

Steps:

  • In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
  • Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 50 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 7.9 g, Protein 35 g, SaturatedFat 1.8 g, Sodium 1105.4 mg, Sugar 6.7 g

More about "venison cider stew recipes"

SLOW COOKER VENISON IN CIDER - THE HEDGECOMBERS
slow-cooker-venison-in-cider-the-hedgecombers image
2016-09-05 Finally throw the garlic, bay leaf and the rest of the cider into the slow cooker. Pop the lid on and cook of high for 4-6 hours or low or 8- 10 …
From hedgecombers.com
Reviews 6
Category Main Course
Cuisine British
Total Time 10 hrs 20 mins
  • Dice the venison into bit sized chunks and pop them into the slow cooker. If you have time feel free to sear them first in a hot pan, but I was in a hurry and skipped this step. It still tasted delightful.
  • Heat the oil and cook the onions down until they become soft and slightly golden. Avoid letting them crisp as they'll become chewy in the final stew. Tip onto the venison.
  • Pour a little of the cider into the frying pan to deglaze it (keep the pan over the heat and stir/scrape all the tasty sticky bits stuck on the bottom of the pan up into the cider) Pour this over the venison too.


SLOW COOKER APPLE CIDER-VENISON STEW - EVERYONE EATS RIGHT
2011-01-18 Place contents of skillet, remaining cider, and the rest of the ingredients into the slow cooker. Mix together and cover. Cook on low 8 to 10 hours or until meat is tender. If adding dumplings, carefully transfer stew to a soup pot. Bring to a boil and cook dumplings on top of the stew for 10 minutes uncovered and then 10 minutes covered.
From everyoneeatsright.com
Reviews 6
Estimated Reading Time 3 mins
Servings 4-6
Total Time 8 hrs 30 mins


BRAISED VENISON STEW RECIPE - FOOD NEWS
2. Coat the venison in the flour (seasoned with the sale and pepper). Add more butter to the pan and sear the venison over a high heat, stirring now and then, until golden brown. Cook a few chunks at a time to keep the heat in the pan. Set aside with the vegetables. 3. Add the redcurrant jelly and wine to the pan.
From foodnewsnews.com


VENISON STEW WITH FRUIT RECIPE - COOKITSIMPLY.COM
2021-11-04 Cut the venison into 1 in (25 mm) cubes and brown them in the remaining oil. Add the onion mixture and spices. Cook, stirring constantly, for 5 minutes. Add the chopped tomatoes, beef stock and dark beer to the meat. Bring to the boil, then lower the heat and simmer for 1 1/2 - 2 hours until it is tender. While the meat is cooking, peel the ...
From cookitsimply.com


VENISON STEW IN BEER WITH CARROTS, CELERY AND ONIONS
2015-02-20 Add onion, celery, carrots and fry for about 5 minutes. Add dry mustard, paprika, flour, stir and cook briefly, about 1 minute. Add half of the beer and stir as it thickens. Add the rest of the beer and stir well.. Add the venison, herbs and stir to combine. Cover and bake, 350F (175C) for 2 hours. Remove, add salt and pepper to taste.
From thymeforcookingblog.com


VENISON STEW - THIS SILLY GIRL'S KITCHEN
2022-03-17 When the stew is done cooking, discard the thyme sprigs, rosemary sprig, and bay leaf. In a medium-sized skillet over medium-high heat add the remaining 2 tablespoons of butter once hot. Add the mushrooms, stirring occasionally until charred and cooked through, 4-5 minutes. Add to the stew along with the frozen peas.
From thissillygirlskitchen.com


VENISON STEW - CULINARY HILL
2020-02-27 Combine flour, ⅛ teaspoon salt, and ⅛ teaspoon pepper in a shallow dish. Dredge the cubes of venison in flour mixture and set aside. Heat some olive oil in a large skillet over medium-high heat; add venison. Cook 4 to 5 minutes on one side, then turn the meat over and continue to brown the sides, working in batches.
From culinaryhill.com


A CLASSIC FRENCH VENISON STEW RECIPE - THE SPRUCE EATS
2022-03-30 Gather the ingredients. The Spruce Eats / Cara Cormack. Put the venison on one side of a large baking dish. Put the onions, carrots, and celery on the opposite side. Sprinkle the salt, pepper, and the dried herbs evenly over the meat and vegetables. The Spruce Eats / Cara Cormack. Combine the beef stock and red wine.
From thespruceeats.com


8 BEST VENISON MARINADES - PETERSEN'S HUNTING
1/2 cup brown sugar. 1/2 cup cider vinegar. 1 tablespoon dry mustard (like Coleman's) 2 teaspoons cayenne. Salt to taste. Cook the grated onion in the butter over medium heat until soft, but not browned. Add the remaining ingredients, bring …
From petersenshunting.com


GUINNESS VENISON STEW | MEATEATER COOK
2022-03-14 3 lbs. boneless venison neck, cut into 1½-inch cubes; Kosher salt; Freshly cracked pepper; 3 tbsp. vegetable oil; 2 onions, finely chopped; 2 tbsp. tomato paste
From themeateater.com


VENISON STEW - AMAZING VENISON STEW RECIPE ON A BASE …
2018-12-29 Add the browned venison, allspice, cumin, cardamom and bay to the stew. Top the stew with Guinness until all the ingredients are submerged. Bring the mixture to a slow simmer and let it cook for 2 hours or until the meat is tender. Towards the end of cooking time, add the orange zest and juice. Season to taste.
From greedygourmet.com


THE BEST VENISON STEW YOU'LL EVER HAVE | A SIMPLE …
2020-01-09 Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside. Turn the heat down to medium and add the potatoes, carrots, celery and onion.
From missallieskitchen.com


BEST VENISON STEW RECIPE | JAMIE OLIVER VENISON RECIPES
A humble but delicious stew. Dust a chopping board with 2 tablespoons of flour and a good pinch of sea salt and black pepper, and toss your chunks of meat through this mixture until well coated. Heat a large pan on a high heat, add a few lugs of olive oil and fry your meat for 3 …
From jamieoliver.com


VENISON BURGUNDY STEW - SETH MCGINN'S CANCOOKER
Directions. Spray non-stick cooking spray in CanCooker, place venison pieces in bottom of cooker, add the remainder of the ingredients. Cover with lid and bring up to mild steam. Cook on med-low for 45 minutes. Remove lid, and allow the heat to come out for a minute then carefully stir in a mixture* of water/all purpose flour to thicken the ...
From cancooker.com


SLOW COOKER VENISON IN CIDER | RECIPE | SLOW COOKER VENISON, …
Sep 23, 2017 - Oh boy! This Slow Cooker Venison in Cider stew is a decadent and deeply nourishing stew that'll warm the body and the soul.
From pinterest.ca


VENISON CIDER STEW - RECIPE | COOKS.COM
4 carrots, cut into chunks. 1 apple, chopped. 1 c. tart apple cider. Brown the venison in a skillet, sprinkling on the onion, salt, thyme and nutmeg while stirring continually. Transfer the seasoned meat to a crock pot or stew pot, add the vegetables and apple, then pour the cider over the top. Slow cook on very low heat for at least 3 hours.
From cooks.com


VENISON AND GUINNESS STEW - MISS ALLIE'S KITCHEN
2021-10-16 Heat the olive oil and butter in a Dutch oven or large pot over medium heat. Once hot, add the venison stew meat and sear until the edges are nice and brown.
From missallieskitchen.com


APPLE CIDER-VENISON STEW RECIPE | VENISON RECIPES, VENISON
RELATED: DIY Venison Jerky | Survival Food Contents hide 1 Venison Recipes to Try this Hunting Season! 1.1 1. Deer Heart with Peppers 1.2 2. Braised Venison Shanks with Garlic 1.3 3.
From pinterest.com


MEAT STEW RECIPE: VENISON CIDER STEW - FOOD UNCOVERED
Once the oil is warm, add the venison and brown on every side. Drain the meat on paper towels and remove any fat from the Dutch oven. Return the venison to the Dutch oven and add the apple cider, apple cider vinegar, and ½ cup of water. Stir and bring to a boil. Reduce heat, cover, and simmer for 1 ¼ hours, or until the venison is almost tender.
From sites.google.com


VENISON STEW - CAJUN RECIPES - JOHNNY'S KITCHEN
2022-03-01 Discard the vegetables and spices in the cheesecloth. 4. Add two tablespoons sugar and 2 tablespoons seasoned salt to the liquid. 5. Cut venison into 2-inch cubes. Add to the strained mixture. Let mixture stand in the refrigerator for 24 hours. 6. Sauté mushrooms, onions and leeks in butter until limp.
From johnnyskitchen.us


CANNED VENISON STEW - WILD HARVEST TABLE
2017-10-08 The following recipe is from a beef stew recipe from the 2011 version of the Ball Blue Book. Substituting venison for beef in a recipe is okay, but some changes to tested recipes are not safe, like adding thicken agents to soup or stew. Make sure you have a reliable recipe for canning meat that has been tested. If you are not sure, check with ...
From wildharvesttable.com


8 GREAT VENISON STEW RECIPES - WIDE OPEN SPACES
2020-04-01 1 1/2 cups cleaned and quartered mushrooms. 3 cloves garlic, smashed. a few sprigs of fresh thyme. 1 tablespoon juniper berries (give them a quick smash with a mortar and pestle, if possible) salt. black pepper. 2 cups beef, lamb, or venison stock, or dry red wine. 1/4 cup red wine vinegar or apple cider vinegar.
From wideopenspaces.com


CROCK POT APPLE CIDER STEW RECIPE FROM CDKITCHEN | VENISON STEW ...
Mar 19, 2016 - A recipe for Apple Cider Stew made in the crock pot made with carrots, potatoes, apples, apple cider, beef or venison stew meat, salt, dried thyme
From pinterest.com


HEARTY VENISON STEW - MODERN FARMHOUSE EATS
2021-12-30 Follow the instructions in the recipe card through step 3 to sear the venison and make the sauce, then transfer the stew from the pot to the slow cooker. Add the vegetables. Mix in the potatoes and carrots. Slow cook. Cover the slow cooker, and cook on low for about 6-8 hours, or until the meat and vegetables are tender.
From modernfarmhouseeats.com


THE BEST VENISON STEW RECIPE - HOMEMADE HEATHER
2022-01-10 2. Add the garlic, onion and venison to a large stock pot. 3. On the stove top over medium heat, brown the venison meat. Scrape the browned bits from the bottom of the pot and stir. 4. Dice all of the vegetables, mix the bisto and add both to the large pot. Add kidney, beef stock, spices and mix well. 5.
From homemadeheather.com


OLD FASHION VENISON STEW - WHAT'S COOKIN' ITALIAN STYLE CUISINE
2020-01-05 Simmer only on slow low heat. Use any vegetables you prefer (this is just a guideline of what we like) Store any leftovers in an airtight container for up to 3 days. The most tender meat will be made in a slow cooker on low for 6 to 8 hours. Stovetop should be at least 3 hours simmering so allow extra time.
From whatscookinitalianstylecuisine.com


THE BEST VENISON STEW | EASY AND HEARTY RECIPE - THE HOME INTENT
2021-11-14 Preheat oven to 325°F. Heat oil (2 tbsp) in a large oven-safe pot or Dutch oven over medium-high heat. Pat stew meat dry with a paper towel, salt and pepper it generously and add it to the pot. Cook, stirring every few minutes until browned on multiple sides. Transfer to a plate using a slotted spoon.
From thehomeintent.com


SLOW COOKER VENISON STEW | THICK & HEARTY - MISS ALLIE'S KITCHEN
2022-03-02 Set your slow cooker on low for 8-9 hours. Optional (for thick stew) – After about 6 hours, remove a few spoonfuls of the broth and pour into a bowl or cup. Stir in the starch until the starch dissolves making a slurry. Pour the slurry into the stew, stir well and skew the lid for the remaining cook time.
From missallieskitchen.com


21 VENISON STEW RECIPE PRESSURE COOKER - SELECTED RECIPES
Easy Instant Pot Venison Stew (slow cooker friendly) 1 hr 10 min. Herbs de provence, worcestershire sauce, carrots, diced tomatoes, olive oil. 5.022.
From selectedrecipe.com


10 BEST VENISON STEW MEAT RECIPES | YUMMLY
2022-06-03 Venison Potato Soup Vocal. cream cheese, onion, hash brown potatoes, chicken broth, venison and 1 more. Venison Chili (Keto, Paleo, Whole30) Oh Snap! Let's eat! cumin, smoked paprika, onions, tomato puree, minced garlic, water and 10 more.
From yummly.com


VENISON STEW RECIPES - CDKITCHEN
Find lots of delicious recipes for venison stew and over 100,000 other recipes with reviews and photos. ... Made with onion, dried thyme, salt, carrots, potatoes, apples, apple cider, beef or venison stew meat Method: crock pot Time: 2-5 hours About CDKitchen. Online since 1995, CDKitchen has grown into a large collection of delicious recipes ...
From cdkitchen.com


VENISON CIVET | SAVEUR
2021-10-27 2 lb. boneless venison, preferably leg meat, silver skin removed, cut into 2-in. chunks Kosher salt and freshly ground black pepper 15 peeled garlic cloves (⅓ cup)
From saveur.com


THE ONLY VENISON STEW RECIPE YOU'LL EVER NEED - CAMO TRADING
2022-06-09 Let fully defrosted venison come to room temperature for 15 minutes. This is called tempering and it allows the meat to cook more evenly. After tempering, cut the meat into stew sized chucks (two-inch pieces). Salt and pepper the meat. Heat a heavy Dutch oven over medium-high and add oil.
From camotrading.com


THE BEST VENISON STEW - FROM MICHIGAN TO THE TABLE
2020-06-03 Once the butter is melted, add the venison and brown for 5 minutes stirring to prevent burning the meat. Adjust the temperature and the sautéing time if needed. Now it is time to toss in the celery, salt and pepper. Continue sautéing for 2-3 more minutes. Next, add the carrots, beef broth and 2 cups water.
From frommichigantothetable.com


VENISON, CIDER AND QUINCE STEW WITH HERBED BUTTER DUMPLINGS
To make the dumplings, sift the flour into a food processor and add the eggs, butter, salt, herbs and black pepper. Process until the mixture resembles breadcrumbs, then with the machine still running, slowly pour in enough cream to form a dough. Let the processor turn for a couple of minutes to stretch the dough.
From thehappyfoodie.co.uk


VENISON STEW RECIPE - ALY LEWIS, R.H.N. - SKINSPIRED SOCIETY
Add another 1-2 Tbsp of oil to the pot, followed by the carrots, yams, celery and parsnips. Season with salt and pepper, and cook for 4 minutes, …
From skinspiredsociety.com


CIDER-BASTED VENISON RECIPE | LEITE'S CULINARIA
2010-11-06 Season the venison steaks on both sides with salt and pepper. In a medium skillet, heat the oil over medium-high heat. When the oil is hot but not smoking, add the venison steaks and cook, without turning, until nicely browned, about 2 minutes. Turn and repeat on the other side. Leave the venison in the skillet and carefully add the butter and ...
From leitesculinaria.com


Related Search