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
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
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
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.
SLOW COOKER VENISON STEW
An easy to make venison stew to die for.
Provided by BYOUNG1519
Categories Soups, Stews and Chili Recipes Stews
Time 7h45m
Yield 6
Number Of Ingredients 12
Steps:
- Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
- Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 5.1 g, Cholesterol 114.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 2 g, Sodium 657.2 mg, Sugar 2.7 g
DELICIOUS AND EASY VENISON STEW IN THE CROCK POT
This is a variation that I did on recipe #206418. I was in a hurry and had to use the crock pot, so I improvised, and it came out GREAT! Let me know what you think, and feel free to add or subtract anything you want!
Provided by Dont Touch The Buns
Categories Stew
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in skillet on medium heat and brown venison stew meat.
- Slice carrots to desired size.
- Cut onions into wedges.
- Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.
Nutrition Facts : Calories 274.4, Fat 5.6, SaturatedFat 1.1, Cholesterol 20.6, Sodium 707.6, Carbohydrate 27.9, Fiber 5.8, Sugar 11.6, Protein 29.1
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
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