Northeast Woodland Savory Venison Stew Recipes

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NORTHEAST WOODLAND SAVORY VENISON STEW



Northeast Woodland Savory Venison Stew image

Make and share this Northeast Woodland Savory Venison Stew recipe from Food.com.

Provided by drhousespcatcher

Categories     Stew

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup corn oil
1 1/2 lbs trimmed venison, cubed into bite-sized pieces
1 medium onion, coarsely chopped
3 large garlic cloves, finely diced
8 small red potatoes, quartered
3 celery ribs, diced
3 carrots, cut into 1/2 inch rounds
2 bay leaves
1 cup wild mushroom, cut into bite-sized pieces
1/4 teaspoon finely crumbled dried sage
1/4 teaspoon dried parsley, chopped
1/4 teaspoon coarse salt
ground pepper
1/4 teaspoon any hot sauce (such as tabasco)
2 cups vegetable stock or 2 cups meat stock
8 ounces prepared salsa

Steps:

  • In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison.
  • and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well.
  • Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream.
  • Hot sauce recommended Tabasco.
  • Salsa, any type: Mild or according to taste.

Nutrition Facts : Calories 373.3, Fat 16.1, SaturatedFat 2.6, Cholesterol 71.4, Sodium 337.8, Carbohydrate 33.8, Fiber 4.6, Sugar 4.7, Protein 23.8

VENISON STEW II



Venison Stew II image

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

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 thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound parsnip, chopped
¼ cup all-purpose flour
¼ cup water

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 STEW



Venison Stew image

Provided by Elma W. Bagg

Categories     Soup/Stew     Onion     Potato     Low Sodium     Dinner     Venison     Carrot     Red Wine     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 14

2 lbs. venison stew meat
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon flour
2 tablespoons cooking oil
2 large cloves garlic, crushed
3 large onions, coarsely chopped
2 medium carrots, sliced
1 bay leaf
1/2 cup red wine
3 cups low-sodium beef broth
6 potatoes, peeled and sliced
2 tablespoons cornstarch

Steps:

  • Season stew meat with pepper, oregano, and garlic powder. Dust with flour. Heat oil in large casserole. Sauté meat until browned. Add garlic, onions, carrots, bay leaf, wine, and broth. Simmer, covered, for about 1 1/2 hours or until venison is tender. Add potatoes and cook another 30 minutes, or until potatoes are tender. Mix cornstarch with an equal amount of water. Stir into stew until mixture has thickened.

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

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

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