Welcome to the ultimate guide for cooking a smoky and rich venison stew, a dish that combines the robust flavors of wild game with a symphony of aromatic ingredients. With this culinary journey, you'll discover the secrets of transforming tough venison into tender morsels, enveloped in a savory broth that's brimming with depth and complexity. Whether you're a seasoned hunter or a curious home cook seeking to expand your culinary horizons, prepare to embark on a taste adventure that will tantalize your senses and leave you craving for more.
Let's cook with our recipes!
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).
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
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
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
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
MICHIGAN VENISON STEW
Make and share this Michigan Venison Stew recipe from Food.com.
Provided by Dienia B.
Categories Stew
Time 13m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- sear venison in oil until browned add spices ,brown not burn
- add water
- add juice sauce
- garlic and onion
- cook for 2 hours
- add veggies
- cook 30 more minutes
- remove meat and veggies.
- add roux that you have mixed together
- pour into stock
- stir
- add back meat and veggies
- cook 15 more minutes.
Nutrition Facts : Calories 464, Fat 9.3, SaturatedFat 2.7, Cholesterol 190.4, Sodium 735.6, Carbohydrate 37.7, Fiber 6, Sugar 8, Protein 55.8
Tips:
- Choose the right cut of venison: Stew meat is the best choice for this recipe, as it is a tough cut of meat that will become tender when cooked slowly in liquid. Other good choices include chuck roast, shoulder roast, or rump roast.
- Brown the venison before stewing: Browning the venison will help to develop its flavor and create a rich, dark sauce. Be sure to brown the meat in batches so that it does not overcrowd the pan and steam instead of brown.
- Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables that you like, such as potatoes, turnips, or parsnips. Root vegetables, such as carrots and parsnips, hold their shape well and provide a slightly sweet flavor to the stew. Potatoes provide a hearty, filling addition to the stew.
- Choose a good quality red wine: The red wine that you use in this recipe should be one that you would enjoy drinking on its own. A full-bodied red wine, such as a Cabernet Sauvignon, will provide a rich flavor to the stew. Just remember that the alcohol will cook off, so don't worry if you don't like the taste of red wine.
- Cook the stew low and slow: The key to a good venison stew is to cook it low and slow. This will allow the meat to become tender and the flavors to develop. Simmer the stew for at least 2 hours, or until the meat is fall-apart tender.
Conclusion:
Venison stew is a hearty, flavorful dish that is perfect for a cold winter night. By following the tips above, you can make a venison stew that is sure to please everyone at your table. Serve the stew over mashed potatoes, rice, or noodles, and enjoy!
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