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
A CLASSIC FRENCH VENISON STEW RECIPE
Steps:
- Gather the ingredients.
- 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.
- Combine the beef stock and red wine. Pour the mixture over the meat and vegetables. Cover, and marinate in the refrigerator for 8 hours, or up to overnight.
- Remove the meat and vegetables from the marinade to separate bowls. Reserve the marinade for use later in this recipe.
- In a large Dutch oven or other heavy-duty pot, add the bacon and cook over medium heat, stirring occasionally until it crisps.
- Transfer to a paper-towel-lined plate to drain.
- Pat the venison dry with paper towels. Toss the meat chunks with the flour. Brown the meat in the bacon grease over medium-high heat in batches if necessary, until golden. Replenish the pan with vegetable oil if needed.
- Return all the meat to the pot. Add the tomato paste and cook, stirring continually until the meat and paste are combined, about 1 minute.
- Add the mushrooms, marinated vegetables, crisped bacon, and the reserved marinade to the pot.
- Cook the mixture, covered, on low heat until the meat and vegetables are tender, and the sauce has thickened, 45 minutes to 1 hour. Serve warm.
Nutrition Facts : Calories 357 kcal, Carbohydrate 12 g, Cholesterol 129 mg, Fiber 2 g, Protein 51 g, SaturatedFat 3 g, Sodium 383 mg, Sugar 4 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BEEF STEW OR VENISON STEW
I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!" Needless to say I was quite flattered by his compliment!
Provided by Cindi M Bauer
Categories Stew
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Coat beef stew meat (or venison stew meat) with flour.
- In a large skillet, melt shortening.
- Add the flour coated meat; season with salt and pepper.
- When the meat is almost browned, add onions; finish browning.
- Add the Worcestershire sauce; stir for another minute.
- Transfer to a 5 quart Dutch Oven, or a large soup kettle.
- Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
- Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
- Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
- Cover, and simmer 1-1/2 hours.
- Remove bay leaf and whole cloves at this point.
- Bring back to a boil.
- Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
- Finally add the Kitchen Bouquet; mix through thoroughly.
- Serves 8 - 10.
- *Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).
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
VENISON OR BEEF COUNTRY STYLE STEW
This recipe comes out of a 1990 NAHC Wild Game Cookbook. It's delicious with venison or beef. This is a crock pot recipe. This recipe can easily be cut in half to serve 3-4 people.
Provided by Catnip46
Categories Stew
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 299, Fat 8.4, SaturatedFat 3.3, Cholesterol 163.8, Sodium 1341.2, Carbohydrate 9.4, Fiber 1, Sugar 1.2, Protein 45.1
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