Hearty Venison Stew Recipes

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

Ingredients

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

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

Ingredients

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

HEARTY VENISON STEW

Hearty Venison Stew image

When he simmers a pot of his satisfying stew, Rick Sullivan of Henryville, Indiana stirs plenty of garlic and herbs into a hearty meat-and-vegetable mixture. "This stew tastes great right off the stove but it's even better if you make it ahead and reheat it," he says.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 pound venison, cubed
1 tablespoon olive oil
2 cans (14-1/2 ounces each) beef broth
2 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon salt
6 to 8 whole peppercorns
1 bay leaf
2 cups cubed peeled potatoes
1 large onion, chopped
2 medium carrots, sliced
2 celery ribs, chopped
2 tablespoons all-purpose flour
3 tablespoons water
1/8 to 1/4 teaspoon browning sauce

Steps:

In a Dutch oven, brown venison in oil over medium-high heat; drain. Stir in the broth, thyme, marjoram, parsley, garlic and salt. Place peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the potatoes, onion, carrots and celery; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables tender. Discard herb bag. In a small bowl, combine flour, water and browning sauce until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

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

Ingredients

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

VENISON STEW

Venison Stew image

Venison stew, with the added juniper berries, is delicious, hearty and warming meal full of succulent meat.

Provided by Laka

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

30 g cornflour
1 tablespoon dry mixed spice, of your choice
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 kg venison, meat for stew (deer, neck, shoulder and leg, without bones)
4 tablespoons olive oil (divided)
1/2 cup red wine
2 onions
80 g celery root, cut into small pieces
80 g parsley roots, cut into small pieces
100 g carrots, cut into small pieces
80 g fresh red peppers, cut into small pieces
8 -10 juniper berries, crushed in a mortar
800 ml beef broth, from 1 cube
2 tablespoons tomato paste
1 bay leaf

Steps:

Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.
Return the meat to the pan, deglaze with red wine. Set aside.
Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
Add chopped fresh red pepper and juniper berries, sauté briefly.
Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.
Serve with potato gnocchi, polenta or short pasta.

Nutrition Facts : Calories 644.2, Fat 22.5, SaturatedFat 5.3, Cholesterol 280, Sodium 1287.3, Carbohydrate 21.4, Fiber 4, Sugar 6.1, Protein 80.2

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