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
A CLASSIC FRENCH VENISON STEW RECIPE
Steps:
- Gather the ingredients.
- Put the venison on one side of a large baking dish. Put the onions, carrots, and celery on the opposite side. Sprinkle the salt, pepper, and the dried herbs evenly over the meat and vegetables.
- Combine the beef stock and red wine. Pour the mixture over the meat and vegetables. Cover, and marinate in the refrigerator for 8 hours, or up to overnight.
- Remove the meat and vegetables from the marinade to separate bowls. Reserve the marinade for use later in this recipe.
- In a large Dutch oven or other heavy-duty pot, add the bacon and cook over medium heat, stirring occasionally until it crisps.
- Transfer to a paper-towel-lined plate to drain.
- Pat the venison dry with paper towels. Toss the meat chunks with the flour. Brown the meat in the bacon grease over medium-high heat in batches if necessary, until golden. Replenish the pan with vegetable oil if needed.
- Return all the meat to the pot. Add the tomato paste and cook, stirring continually until the meat and paste are combined, about 1 minute.
- Add the mushrooms, marinated vegetables, crisped bacon, and the reserved marinade to the pot.
- Cook the mixture, covered, on low heat until the meat and vegetables are tender, and the sauce has thickened, 45 minutes to 1 hour. Serve warm.
Nutrition Facts : Calories 357 kcal, Carbohydrate 12 g, Cholesterol 129 mg, Fiber 2 g, Protein 51 g, SaturatedFat 3 g, Sodium 383 mg, Sugar 4 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
EASY VENISON STEW
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
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.
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).
EASY VENISON STEW
This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice.
Provided by Sherri
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 12.6 g, Cholesterol 85.5 mg, Fat 9.4 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 1.9 g, Sodium 721 mg, Sugar 7.1 g
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
RUSTIC VENISON STEW
Savory, rustic flavor. Bread tastes so good in this broth you may not even make it to the soup!
Provided by Brian Genest
Categories Venison Recipes
Time 6h25m
Yield 10
Number Of Ingredients 21
Steps:
- Toss venison in flour to coat.
- Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.
- Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.
- Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.
- When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.
- Serve stew in a bowl over egg noodles.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 39.3 g, Cholesterol 121.5 mg, Fat 7.4 g, Fiber 3.6 g, Protein 34 g, SaturatedFat 3.6 g, Sodium 1077.5 mg, Sugar 4.5 g
EASY SLOW COOKER VENISON STEW
This recipe is fast and easy. I usually put this in a slow cooker, but you can put it in a small roaster and let it cook on low after it is simmering. Serve over hot pasta.
Provided by GCKS
Categories Soups, Stews and Chili Recipes Stews
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 12.2 g, Cholesterol 130.5 mg, Fat 8.2 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 2.6 g, Sodium 793.6 mg, Sugar 3.5 g
VENISON STEW
Simple and versatile stew. This is the 'base' recipe I use and add or change to whatever I have on hand.
Provided by Jenny Ziemann
Categories Soups, Stews and Chili Recipes Stews
Time 2h25m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
- Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
- Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
- Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 25.6 g, Cholesterol 114.7 mg, Fat 3.7 g, Fiber 3.9 g, Protein 35 g, SaturatedFat 1.4 g, Sodium 375.1 mg, Sugar 5.2 g
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