Venison Stew With Dried Cherries Recipes

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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).

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

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

PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES



Pan-Seared Venison with Rosemary and Dried Cherries image

Categories     Roast     Dried Fruit     Rosemary     Venison     Red Wine     Fall     Gourmet

Number Of Ingredients 11

1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch
2 tablespoons black-currant jelly

Steps:

  • Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
  • Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
  • Preheat oven to 450°F.
  • Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
  • Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
  • Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
  • Cut venison into 1/4-inch-thick slices and serve with sauce.

BEEF STEW WITH DRIED CHERRIES



Beef Stew With Dried Cherries image

This is a fabulous stew that came from one of the Seattle Junior League cookbooks. I've tweaked it a bit over the years. It fills the house with an amazing aroma and tastes as good as it smells. This takes a while to make, so I often do it on a weekend afternoon and then reheat it later in the week. Although the recipe calls for dried sour cherries, I have also made it with dried bings.

Provided by ktdid

Categories     Stew

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs beef stew meat
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1 tablespoon vegetable oil
3 cups onions, thinly sliced
1 cup dried sour cherries
2 tablespoons sugar
2 tablespoons water
1 cup dry red wine
1 cup beef stock
1 lb mushroom, quartered

Steps:

  • Preheat oven to 350°F.
  • Cut beef into 1 inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef cubes to bag and shake, coating pieces evenly. Spray a heavy nonstick skillet with nonstick vegetable spray and heat over medium high heat. Add 1/3 of the beef cubes and cook until browned on all sides, stirring frequently (about 5 minutes). Don't crowd the skillet. Transfer meat to a heavy Dutch oven. Repeat with remaining meat in two more batches, ending with all of the browned meat in the Dutch oven.
  • Reduce heat to medium. Add oil to skillet. Add onions and cherries. Cook over medium heat until onions are soft and light brown, about 10 minutes (you are basically making caramelized onions). Stir frequently, scraping up all the browned bits from the meat and incorporating into the onions. Mix in the sugar, vinegar and water. Increase heat to medium high and cook until onions brown, stirring frequently, about 5 minutes.
  • Add onion mixture to the beef in the Dutch oven. Mix in wine, stock and mushrooms. Cover and bake until the beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if the liquid is still too thin. Add a small amount of beef stock or red wine is it is too dry.
  • Serve with rice or noodles to sop up the great sauce.
  • Can be made ahead and reheated before serving.

Nutrition Facts : Calories 691.1, Fat 45.8, SaturatedFat 17.7, Cholesterol 177.1, Sodium 503.6, Carbohydrate 14.4, Fiber 1.6, Sugar 6.8, Protein 48.2

NORTHWEST STEW WITH DRIED CHERRIES



NORTHWEST STEW WITH DRIED CHERRIES image

Categories     Soup/Stew     Beef     Stew

Yield 6 People

Number Of Ingredients 15

2 1/2 pounds beef chuck, boneless
3 tablespoons flour
1 1/4 teaspoons salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
4 tablespoons vegetable oil
3 cups onion, thinly sliced
1 cup dried sour cherries, pitted
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons water
1 cup dry red wine
1 cup beef stock (I used chicken stock)
1/2 pound mushrooms quartered

Steps:

  • 1. Preheat oven to 350 degrees 2. Cut beef into 1-inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef to bag and shake, coating pieces evenly. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add 1/3 of the beef and cook until browned on all sides, stirring frequently, about 5 minutes. Transfer meat to a heavy medium Dutch oven. Repeat with remainging meat in 2 bathches, adding 1 tablespoon oil to skillet for each batch. Transfer meat to Dutch oven as it browns. 3. Reduce heat to medium. Add remaining tablespoon oil to same skillet. Add onions and cherries. Cook until onions are soft and light brown, about 10 minutes. stir frequently, scraping up all browned bits from meat and incorporating into onions. Mix in sugar, vinegar and water. Increase heat to medium-high and cook until onions brown, stirring frequently, about 5 minutes. 4. Add onion mixture to beef in Dutch oven. Mix in wine, stock and mushrooms. Cover and bake until beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if liquid is too thin. Add a small amount of beef stock or red wine if stew is too dry. 5. Can be prepared 2 days in advance. Cover and refrigerate. Rewarm over low heat.

VENISON STEW WITH DRIED CHERRIES RECIPE



Venison Stew with Dried Cherries Recipe image

Provided by kallen2302

Number Of Ingredients 16

5 pounds venison stew meat, trimmed of fat. tenderized by pounding, and cut into 1-inch chunks
1/3 to 1/2 cup all-purpose or whole wheat pastry flour
Salt and freshly ground black pepper to taste
1/2 cup olive oil
4 medium-size yellow onions, diced
4 cups dry red wine, such as Cabernet Sauvignon
16 medium-size red potatoes, left whole or quartered
6 large carrots, diced
2 large parsnips, peeled and diced
6 ribs celery. diced
1 orange, peeled, seeded if necessary. and chopped
16 juniper berries, cracked
10 cloves garlic, or to your taste, minced
2 cups dried tart cherries. or a combination of dried cherries and golden raisins Two 10.5-ounce cans low-sodium beef broth
1/2 cup brandy
2 tablespoons balsamic vinegar

Steps:

  • Pat the venison dry with paper towels. Combine the flour, salt and pepper in a ziplock bag add the venison chunks, and shake to coat the meat evenly. In a large skillet over medium-high heat, heat the oil, then brown the meat in batches; transfer to the slow cooker. Add the onions to the skillet and cook, stirring, just to brown slightly on the edges, about 3 minutes; transfer to the cooker. Add the wine to the skillet, bring to a boil, and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes. Pour into the cooker. Add the potatoes, carrots, parsnips, celery, orange, juniper berries, garlic, cherries, broth, and brandy to the cooker; stir to distribute evenly. 2. Cover and cook on LOW until the venison is tender enough to cut with a fork, 8 to 9 hours. Stir in the vinegar, season with salt and pepper, and serve hot.

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