WILD RICE VENISON STEW
"With three hunters in the family and plenty of wild rice on hand, this hearty stew is a 'must' at our house," says Darla Haseltine of Wyoming, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in batches in oil. Add water, broth and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables and rice are tender.
Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 362mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
WILD RICE VENISON STEW RECIPE - (4.5/5)
Provided by á-6055
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in oil. Add water, broth and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables and rice are tender.
WILD RICE AND VENISON CASSEROLE
This is a very tasty dish. I just recently found the recipe, again, it fell out of one of my cookbooks. I had it since we got married, think it came from an old hunting magazine. We really enjoyed this.
Provided by Aunt Paula
Categories Deer
Time 1h20m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Brown venison in skillet.
- Add rest of ingredients and mix well.
- Pour into 2 1/2 or 3 quart casserole dish, cover.
- Bake in 350° oven for 30 mins.
- Uncover and bake for 30 more mins.
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 Soups, Stews and Chili Recipes Stews
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 II
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
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
VENISON AND WILD RICE CASSEROLE
Make and share this Venison and Wild Rice Casserole recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dredge venison cubes in flour.
- Brown in butter over medium to low heat.
- Add onion and garlic and continue cooking about 5 minutes, stirring frequently.
- Add remaining ingredients except rice.
- Bring to boil.
- Add RAW WELL WASHED wild rice and pour in a 2 quart casserole.
- Cover and bake at 350 degrees about 1 hour, stirring twice while baking.
Nutrition Facts : Calories 165.8, Fat 7.2, SaturatedFat 4.1, Cholesterol 47, Sodium 169.7, Carbohydrate 15.2, Fiber 2, Sugar 3.1, Protein 10.6
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- Ingedients and Supplies. Ingredients and Supplies. Tools and Implements. -6 Quart Enameled Cast Iron Dutch Oven or if cooking outside camp style Dutch Oven.
- Preparing the Meat. Beef or Venison, they both taste great in this stew. Have someone who says they don't like the taste of venison but likes beef?
- Preparing the Onions and Celery. Cut up your onions in your preferred method. I cut off the ends then remove the outer skin.
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