Best 4 Five Star Venison Stew Recipes
Are you craving a hearty and flavorful dish that will warm your soul on a chilly evening? Look no further than our guide to creating the ultimate five-star venison stew. This classic comfort food elevates the rich, gamey flavor of venison with a symphony of aromatic spices, tender vegetables, and a velvety broth that will tantalize your taste buds. Whether you're a seasoned chef or a novice in the kitchen, we'll provide you with all the tips and tricks to ensure your venison stew becomes a culinary masterpiece. Get ready to embark on a culinary journey that will leave you craving for more.
Here are our top 4 tried and tested recipes!
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
FIVE STAR VENISON STEW
I created this stew by incorporating ingredients from a number of different recipes. It's a sure winner with no gamey taste whatsoever.
Provided by CATHYRAE
Categories Soups, Stews and Chili Recipes Stews
Time 18h40m
Yield 12
Number Of Ingredients 21
Steps:
- Combine the venison and French salad dressing in a non-metallic bowl until the venison is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
- Remove the venison from the marinade, squeeze off excess, and place the venison cubes into a clean bowl. Discard the remaining marinade. Season the venison with seasoned salt, salt, and pepper; sprinkle with the flour and toss to coat.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the venison cubes, and cook until golden brown on all sides, about 10 minutes. While the venison cubes are browning, whisk together the tomato paste and beef broth in a slow cooker until the tomato paste has dissolved. Stir in the water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, onion soup mix, potatoes, carrots, celery, chopped onion, peas, Brussels sprouts, and the browned venison cubes.
- Cover and cook on Low until the venison, potatoes, and carrots are tender, 10 to 12 hours.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 32.8 g, Cholesterol 64.3 mg, Fat 15.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 2.7 g, Sodium 820.2 mg, Sugar 11.7 g
VERY VERSATILE VENISON STEW
This is a hardy stew made with venison, beef or bison. It can have a variety of additives such as acini de pipi, alphabet noodles, rice or whatever you have in your pantry. It was always a favorite after sledding served with a peanut butter sandwich and tea.
Provided by Gramma Peg
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crumble meat into 4 quart stock pot.
- Add remaining ingredients, except the soup.
- Simmer until potatoes are fork tender.
- Add tomato soup.
- Stir until soup is dissolved.
- Serve hot.
Nutrition Facts : Calories 172.3, Fat 4.4, SaturatedFat 2.1, Cholesterol 45.5, Sodium 333.8, Carbohydrate 18.9, Fiber 2.2, Sugar 5.2, Protein 14.5
HEARTY VENISON STEW
When he simmers a pot of his satisfying stew, Rick Sullivan of Henryville, Indiana stirs plenty of garlic and herbs into a hearty meat-and-vegetable mixture. "This stew tastes great right off the stove but it's even better if you make it ahead and reheat it," he says.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown venison in oil over medium-high heat; drain. Stir in the broth, thyme, marjoram, parsley, garlic and salt. Place peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the potatoes, onion, carrots and celery; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables tender. Discard herb bag. In a small bowl, combine flour, water and browning sauce until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
Tips:
- Choose the right cut of venison. The best cuts for stew are those that are tough and have a lot of connective tissue, such as the chuck roast, shoulder, or shank. These cuts will become tender and flavorful when braised in a stew.
- Brown the venison before stewing. Browning the venison in a hot pan before adding it to the stew will help to develop its flavor and color.
- Use a variety of vegetables in your stew. Vegetables such as carrots, celery, onions, and potatoes are all classic additions to venison stew. However, you can also use other vegetables that you like, such as turnips, parsnips, or rutabagas.
- Add some herbs and spices to your stew. Herbs and spices such as thyme, rosemary, garlic, and peppercorns will help to add flavor to your stew. You can also use a store-bought stew seasoning mix if you prefer.
- Simmer the stew for at least 2 hours. The longer you simmer the stew, the more tender the venison will become. You can simmer the stew on the stovetop or in a slow cooker.
- Serve the stew with your favorite sides. Venison stew is typically served with mashed potatoes, rice, or noodles. You can also serve it with a side of vegetables or salad.
Conclusion:
Venison stew is a delicious and hearty meal that is perfect for a cold winter day. By following these tips, you can make a venison stew that is sure to please everyone at your table. So next time you have some venison, give this recipe a try!
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