Wild Rice Venison Stew Recipes

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VENISON AND WILD RICE STUFFED ACORN SQUASH



Venison and Wild Rice Stuffed Acorn Squash image

These acorn squash are stuffed with great Northwoods flavors!

Provided by Aaron

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h10m

Yield 4

Number Of Ingredients 10

⅓ cup wild rice
2 ⅔ cups water
1 acorn squash, halved and seeded
⅓ cup cranberries
½ pound ground venison
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 pinch Salt and pepper to taste
¼ cup butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.
  • Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
  • Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
  • Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
  • Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 51.6 g, Cholesterol 70.2 mg, Fat 13.1 g, Fiber 3.4 g, Protein 13.9 g, SaturatedFat 7.9 g, Sodium 113.5 mg, Sugar 30.2 g

WILD RICE VENISON STEW RECIPE - (4.5/5)



Wild Rice Venison Stew Recipe - (4.5/5) image

Provided by á-6055

Number Of Ingredients 11

1/3 cup all-purpose flour
1/2 teaspoon pepper
1-1/2 pounds venison, cut into 1-inch cubes
2 tablespoons canola oil
2-3/4 cups water
1 can (14-1/2 ounces) beef broth
1/2 teaspoon beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 3/4-inch pieces
1/3 cup uncooked wild rice

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.

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

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

WILD RICE VENISON STEW



Wild Rice Venison Stew image

"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

1/3 cup all-purpose flour
1/2 teaspoon pepper
1-1/2 pounds venison, cut into 1-inch cubes
2 tablespoons canola oil
2-3/4 cups water
1 can (14-1/2 ounces) beef broth
1/2 teaspoon beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 3/4-inch pieces
1/3 cup uncooked wild rice

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

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Top Asked Questions

How to cook venison stew meat?
Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through. Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion.
How to cook venison steak in rice?
Directions. Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through. Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion.
What are the ingredients in a venison stew?
Ingredients 4 tablespoons plain flour 800 g quality stewing venison or beef , cut into 2cm chunks olive oil 2 onions , peeled and roughly chopped 3 carrots , peeled and roughly chopped 2 sticks celery , trimmed and roughly chopped 1 tablespoon juniper berries , crushed in a pestle and mortar 2 sprigs of rosemary , leaves picked and chopped
What to eat with ground venison?
Easy Venison and Rice is a quick simple meal made up of fried ground venison, onions, garlic, carrots, potatoes, and rice and then lightly doused with soy sauce. This recipe can be a side dish or the main course.

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