Wild Rice Venison Stew Recipes

WILD RICE VENISON STEW RECIPE - (4.5/5)

Wild Rice Venison Stew Recipe - (4.5/5) image

Provided by á-6055

Number Of Ingredients 11

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon pepper
1-1/2 pounds venison, cut into 1-inch cubes
2 tablespoons canola oil
2-3/4 cups water
1 can (14-1/2 ounces) beef broth
1/2 teaspoon beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 3/4-inch pieces
1/3 cup uncooked wild rice

Steps:

In a large resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in oil. Add water, broth and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables and rice are tender.

WILD RICE AND VENISON CASSEROLE

Wild Rice and Venison Casserole image

This is a very tasty dish. I just recently found the recipe, again, it fell out of one of my cookbooks. I had it since we got married, think it came from an old hunting magazine. We really enjoyed this.

Provided by Aunt Paula

Categories Deer

Time 1h20m

Yield 3 quarts

Number Of Ingredients 9

Ingredients

1 lb ground venison
1 1/2 cups cooked wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sliced celery
1 cup sliced mushrooms
1 cup water
1 chopped onion
3 tablespoons soy sauce

Steps:

Brown venison in skillet.
Add rest of ingredients and mix well.
Pour into 2 1/2 or 3 quart casserole dish, cover.
Bake in 350° oven for 30 mins.
Uncover and bake for 30 more mins.

EASY VENISON STEW

Easy Venison Stew image

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

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves minced garlic
1 pound venison, cut into strips
1 (28 ounce) can diced tomatoes
1 (8 ounce) can sliced mushrooms, drained
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon dried tarragon
¼ teaspoon salt

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

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