Easy Peasy Venison Stew Recipes

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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

THE BEST VENISON STEW YOU'LL EVER HAVE



The Best Venison Stew You'll Ever Have image

This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It's packed with veggies and simple ingredients. Gluten free, dairy free, paleo, Whole30 friendly.

Provided by Miss AK

Categories     Main Dish

Time 31m

Number Of Ingredients 13

1 lb. venison, diced with all sinew removed - I used leg meat*
1 Tbsp. olive oil
2 and 1/2 cups diced potatoes, I left the skin on (about 3 medium potatoes)
2 cups diced carrots
1 cup diced celery
1 large onion, diced
2 garlic cloves, minced
2 tsp. herbs de Provence*
1 tsp. salt
3/4 tsp. black pepper
1 15 0z. can diced tomatoes
4 cups unsalted beef stock or venison stock
3-4 dashes Worcestershire sauce

Steps:

  • Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
  • 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. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften.
  • Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
  • Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
  • Serve hot (is amazing with crusty bread).

EASY PEASY VENISON STEW



Easy Peasy Venison Stew image

This lovely, tender venison stew cooks in a slow cooker. It's a great winter warmer!

Provided by Damian

Categories     Soups, Stews and Chili Recipes     Stews

Time 12h45m

Yield 8

Number Of Ingredients 16

2 pounds venison, cut into cubes
salt and pepper to taste
1 kiwi, peeled and sliced
1 ½ cups red wine
¼ cup all-purpose flour
extra-virgin olive oil
2 cloves garlic, minced
1 onion, cut into chunks
1 sprig rosemary leaves, minced
1 sprig thyme leaves, minced
balsamic vinegar
½ cup beef stock
5 potatoes, peeled and cubed
1 carrots, cut into 1/2 inch pieces
1 parsnips, cut into 1/2 inch pieces
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Season the venison with salt and pepper, and place into a bowl. Stir in the kiwi slices and red wine until evenly mixed. Cover, and marinate in the refrigerator overnight.
  • Drain the venison, reserving the red wine marinade. Pick out the pieces of kiwi from the venison, and place them with the red wine marinade. Squeeze as much marinade from the venison as you can.
  • Heat the olive oil in a large skillet or saucepan over medium-high heat. Place the floured venison cubes in the hot oil, and cook until browned on all sides, 5 to 10 minutes. Remove the venison cubes to a slow cooker. Stir the garlic, onion, rosemary, and thyme into the skillet, and cook until the edges of the onion begins to soften, about 3 minutes. Pour in the balsamic vinegar and the reserved red wine marinade. Bring to a boil and cook for 5 minutes. Pour the onion mixture into the slow cooker, and stir in the beef stock, potatoes, carrots, parsnips, and mushrooms until evenly mixed. Add water if needed to just cover the vegetables.
  • Cover the slow cooker, and set to LOW. Cook until the venison is easily pulled apart with a fork and the vegetables are tender, about 4 hours. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 35.9 g, Cholesterol 85.7 mg, Fat 6.3 g, Fiber 5 g, Protein 28 g, SaturatedFat 1.5 g, Sodium 53.9 mg, Sugar 5.1 g

EASY VENISON STEW



Easy Venison Stew image

The meat is so tender and the gravy is so rich and delicious. Great to start in crock pot in morning then come home and make the potatoes and vegetables and ready to serve in less than 30 minutes

Provided by barbara lentz

Categories     Wild Game

Time 8h20m

Number Of Ingredients 13

1 lb venison meat cut into chunks
32 oz beef stock
2 sprig(s) fresh rosemary
6 sprig(s) fresh thyme
4 clove garlic minced
2 bay leaves
1/2 c dry red wine
2 pkg brown gravy mix
1 large onion sliced
3 large russet potatoes peeled and diced
1 1/2 c baby carrots
1 c frozen peas
salt and pepper

Steps:

  • 1. place the venison meat, stock, rosemary, thyme, garlic, bay leaves and red wine in slow cooker and cook on low 8 hours. Remove the meat with a slotted spoon. Strain the stock with a fine mesh strainer and discard the solids.
  • 2. Place the stock in a saucepan on stove top and add the two gravy mixes. Bring to a boil. Reduce to a simmer and simmer 10 minutes. If the stock is not thick enough to be gravy mix some wondra and water together and thicken the gravy. Add the meat back into gravy and set aside.
  • 3. Bring a large pot of water to boil. Add the potatoes and carrots and cook about 10 minutes. Add the onions and peas. boil about 5 for minutes. Drain
  • 4. Add the potatoes and carrot mixture to the meat and gravy season with salt and pepper to taste.

DELICIOUS AND EASY VENISON STEW IN THE CROCK POT



Delicious and Easy Venison Stew in the Crock Pot image

This is a variation that I did on recipe #206418. I was in a hurry and had to use the crock pot, so I improvised, and it came out GREAT! Let me know what you think, and feel free to add or subtract anything you want!

Provided by Dont Touch The Buns

Categories     Stew

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 lbs venison stew meat
1 (28 ounce) can crushed tomatoes
2 (14 1/2 ounce) cans stewed tomatoes
3 carrots
2 medium onions
1 (1 lb) bag frozen mixed vegetables
1/2 cup red wine
2 cups beef broth
1 lb sliced baby portabella mushrooms (optional)
1 1/2 teaspoons garlic powder
salt and pepper
3 tablespoons Worcestershire sauce
2 teaspoons thyme
2 bay leaves
1 tablespoon olive oil

Steps:

  • Heat oil in skillet on medium heat and brown venison stew meat.
  • Slice carrots to desired size.
  • Cut onions into wedges.
  • Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.

Nutrition Facts : Calories 274.4, Fat 5.6, SaturatedFat 1.1, Cholesterol 20.6, Sodium 707.6, Carbohydrate 27.9, Fiber 5.8, Sugar 11.6, Protein 29.1

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