THE BEST VENISON STEW YOU'LL EVER HAVE
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
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).
VENISON STEW I
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
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
PURITY COOKBOOK SAVOURY BEEF STEW
This the best beef stew recipe I have ever found. It uses simple, everyday ingredients, but has wonderful flavour. I have modified it slightly from the Purity Cookbook version by including a bay leaf, the peas, and increasing the worcestershire to 1 tsp. from 1/2 tsp. in the original recipe. Excellent either way.
Provided by Esmerelda
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut stewing beef up into bite-size pieces and toss with the 1/4 cup flour in a large mixing bowl.
- Using a large covered skillet, melt the shortening in the skillet over fairly high heat and dump beef & any remaining flour into the skillet. Begin stirring as it browns; after a few minutes, add the chopped onion into the skillet and continue to stir until the meat is all well browned.
- Sprinkle the salt, Accent, garlic powder & black pepper over the contents of the skillet, then add the tomato juice & bay leaf. Stir to mix, then lower heat, put on the lid & let it stew gently for 1 1/2 hours. You may lift the lid & stir occasionally to keep it from sticking to the bottom of the skillet -- it will become very thick.
- After this first stewing period, stir in the potatoes, carrots, celery, water, parsley & worcestershire sauce. Bring to a boil again, give it a good stir, then lower the heat, cover & let it stew gently for another hour.
- During the last 10 minutes, remove lid, add the 1/2 cup frozen peas -- cook for the remaining 10 minutes, permitting the liquid to cook down a bit and the peas to heat through.
CROCK POT BBQ BEEF/MOOSE/VENISON
This is great shredded with chopped greens and served in tortillas or served as the main course with rice.
Provided by Aroostook
Categories One Dish Meal
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl add 1st 8 ingredients.
- Reserve 1/2 cup for sauce later.
- Trim excess fat from meat if using chuck roast.
- Put meat and onions into a 4 quart crock pot or dutch oven.
- Pour liquid over meat.
- Crock pot: Cover & cook 5-6 hours on high.
- Dutch oven: Cook covered for 3 hours at 325°F.
- Remove meat from liquid and serve with sauce.
- Sauce: Heat reserved spiced liquid, ketchup, and butter in a sauce pan until heat until butter melts.
- Set aside in fridge.
- Heat through and serve with meat.
VENISON STEW
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
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
EASY SMOTHERED BEEF/MOOSE/VENISON
This is an easy way to cook a less tender or wild cut of meat... and makes its own gravy. Great for a family dinner or may be easily increased if putting on a meal for large groups of 50-100.
Provided by Aroostook
Categories Deer
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Dredge roast in flour, salt and pepper.
- Heat dutch oven or other large covered baking dish.
- On the stovetop, brown roast in margarine.
- Add water enough to cover roast.
- Sprinkle with onion soup mix and onion slices.
- Place in 350 F oven for 3 1/2 hour covered or follow crock pot instructions for roast of this size.
- Serve w/ baked potatoes and green peas.
SAVOURY BEEF STEW (OR BUFFALO, MOOSE, VENISON)
This recipe has been tweaked and modified so many times I can't even remember the original version - it is a staple at our house at least a few times a month. My DH is a hunter, so we often sub in moose, buffalo or venison in place of the stewing beef. For those once-a-month cooks, this recipe can be prepped & frozen ahead - I double or triple the recipe, stew the meat to tender - then I let it cool, divide it up and freeze it at this stage. It can be taken out of the freezer and thawed out in the fridge, reheat and add the vegetables 45 minutes ahead - easy one dish meal.
Provided by SukiB
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dredge beef in flour.
- Heat oil in heavy skillet, add meat & brown slowly. Transfer the meat to a large pot.
- Add onion and garlic to pan - saute until onion is soft (don't burn) and then add to pot with the meat.
- Add tomato sauce, worcestershire, boullion, and parsley - add 2 - 3 cups of water so that the meat is covered. Simmer at low heat for 1 - 2 hours, stirring occasionally. Season at this stage to taste with salt & pepper, add more bouillon or other spices that you like.
- Peel and cut up the potatoes and carrots to desired size, dice the celery. I cut the potatoes into about 1 1/2" cubes, and the carrots in thick diagonal slices. If you want it to cook a little faster cut them smaller, and it will reduce your cooking time. Place all in large bowl and cover with cold water until ready to use.
- When stew meat is tender, typically in about an hour, you can add the vegetables. Drain the vegetables well and add them directly to the stew. Add some water if needed to make sure the vegetables are covered (sauce should just cover the vegetables). Cook on medium/low heat another 45 - 60 minutes, stirring often, until vegetables are tender (not mushy!).
Nutrition Facts : Calories 598.8, Fat 25.9, SaturatedFat 9.4, Cholesterol 76, Sodium 620.2, Carbohydrate 64.4, Fiber 9.3, Sugar 8.9, Protein 28.6
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