Best 20 Venison Stew Recipes

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Venison stew is a delectable culinary masterpiece that offers an explosion of flavors and textures, transporting taste buds on a delightful journey. Crafted with the finest cuts of venison, this hearty dish exudes an aura of rustic charm and is steeped in rich tradition. Immerse yourself in the tantalizing aroma of slow-cooked venison, complemented by a symphony of vegetables, herbs, and spices that create a tapestry of flavors. Whether you prefer a classic version or a contemporary twist, this article will guide you through the culinary landscape of venison stew, ensuring that your next culinary endeavor is a triumph.

Check out the recipes below so you can choose the best recipe for yourself!

VENISON STEW



Venison Stew image

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

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

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

VENISON STEW I



Venison Stew I image

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

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
¼ cup all-purpose flour
¼ cup water

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



Venison Stew image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield about 6 servings

Number Of Ingredients 24

3 tablespoons olive oil
2 pounds venison stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
  • Remove the stew from the oven and serve in shallow bowls with crusty bread.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SLOW COOKER VENISON STEW



Slow Cooker Venison Stew image

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

3 stalks celery, diced
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
2 pounds venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
1 cup tomato sauce
½ cup dry red wine
½ cup water

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 - CROCK-POT



Hearty Venison Stew - Crock-Pot image

This is a great stew for Sunday football. The venison makes it a bit healthier, but it definitely doesn't taste gamey for those who do not prefer wild game.

Provided by ckeller

Categories     Stew

Time 4h15m

Yield 2 1/2 quarts, 8 serving(s)

Number Of Ingredients 13

1 1/2 lbs venison, cut into 1 inch cubes
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups low sodium beef broth
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon paprika
3 carrots, sliced
4 potatoes, diced
2 onions, chopped
2 stalks celery, chopped

Steps:

  • Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
  • Add remaining ingredients and stir to mix.
  • Cover and cook on low for 8-10 hours or high for 4-5 hours.

Nutrition Facts : Calories 221.4, Fat 2.3, SaturatedFat 0.8, Cholesterol 71.4, Sodium 109, Carbohydrate 27.4, Fiber 3.7, Sugar 3.3, Protein 22.4

VENISON STEW



Venison Stew image

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

2 tablespoons bacon grease
2 pounds venison, cut into chunks
1 onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon anchovy paste
3 tablespoons all-purpose flour
1 cup red wine
1 cup beef broth
1 cup chicken broth
1 teaspoon ground thyme
2 bay leaves
1 pound small red potatoes, chopped
4 carrots, chopped
½ cup sliced mushrooms
½ cup frozen peas
1 pinch salt and ground black pepper to taste

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

VENISON STEW



Venison Stew image

Provided by Elma W. Bagg

Categories     Soup/Stew     Onion     Potato     Low Sodium     Dinner     Venison     Carrot     Red Wine     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 14

2 lbs. venison stew meat
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon flour
2 tablespoons cooking oil
2 large cloves garlic, crushed
3 large onions, coarsely chopped
2 medium carrots, sliced
1 bay leaf
1/2 cup red wine
3 cups low-sodium beef broth
6 potatoes, peeled and sliced
2 tablespoons cornstarch

Steps:

  • Season stew meat with pepper, oregano, and garlic powder. Dust with flour. Heat oil in large casserole. Sauté meat until browned. Add garlic, onions, carrots, bay leaf, wine, and broth. Simmer, covered, for about 1 1/2 hours or until venison is tender. Add potatoes and cook another 30 minutes, or until potatoes are tender. Mix cornstarch with an equal amount of water. Stir into stew until mixture has thickened.

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

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

EASY SLOW COOKER VENISON STEW



Easy Slow Cooker Venison Stew image

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

2 pounds venison stew meat
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed golden mushroom soup
½ onion, chopped
4 carrots, cut into 1 inch pieces

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

BEEF STEW OR VENISON STEW



Beef Stew or Venison Stew image

I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!" Needless to say I was quite flattered by his compliment!

Provided by Cindi M Bauer

Categories     Stew

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 22

1 1/2 lbs beef stew meat, cut into 3/4-inch pieces or 1 1/2 lbs venison
1/2 cup flour
2 -3 tablespoons shortening (add more if need be)
salt & pepper, season according to taste
1 medium onion, chopped fine
3 -4 dashes Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
1 pinch dried thyme
1 bay leaf
1 tablespoon lemon juice (This tenderizes the meat)
4 whole cloves
5 carrots, sliced thin
4 medium potatoes, cubed small
1/2-1 green bell peppers, chopped fine or 1/2-1 yellow bell pepper
1 stalk celery, sliced thin
1 (4 ounce) can mushroom stems and pieces, drained
1 (14 1/2 ounce) can whole tomatoes, cut up
1/2 cup frozen peas (*See note) (optional)
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 teaspoon Kitchen Bouquet, browning & seasoning sauce (optional)

Steps:

  • Coat beef stew meat (or venison stew meat) with flour.
  • In a large skillet, melt shortening.
  • Add the flour coated meat; season with salt and pepper.
  • When the meat is almost browned, add onions; finish browning.
  • Add the Worcestershire sauce; stir for another minute.
  • Transfer to a 5 quart Dutch Oven, or a large soup kettle.
  • Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
  • Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
  • Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
  • Cover, and simmer 1-1/2 hours.
  • Remove bay leaf and whole cloves at this point.
  • Bring back to a boil.
  • Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
  • Finally add the Kitchen Bouquet; mix through thoroughly.
  • Serves 8 - 10.
  • *Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).

HEARTY VENISON STEW



Hearty Venison Stew image

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

1 pound venison, cubed
1 tablespoon olive oil
2 cans (14-1/2 ounces each) beef broth
2 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon salt
6 to 8 whole peppercorns
1 bay leaf
2 cups cubed peeled potatoes
1 large onion, chopped
2 medium carrots, sliced
2 celery ribs, chopped
2 tablespoons all-purpose flour
3 tablespoons water
1/8 to 1/4 teaspoon browning sauce

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

VENISON VEGETABLE STEW



Venison Vegetable Stew image

-Jennifer Whitaker, North Central, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 14

3 bacon strips
2 pounds venison stew meat, cut into 1-inch cubes
2 large onions, chopped
3-1/2 cups water, divided
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
2 teaspoons salt
1 bay leaf
2 teaspoons Italian seasoning
7 medium carrots, cut into 1-inch pieces
5 medium potaotes, peeled and cut into 1-inch cubes
4 celery ribs, sliced
3 tablespoons all-purpose flour
Cooked noodles

Steps:

  • In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender. , Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles.

Nutrition Facts : Calories 329 calories, Fat 8g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 1189mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 31g protein.

CROCK POT VENISON STEW WITH BACON AND MUSHROOMS



Crock Pot Venison Stew With Bacon and Mushrooms image

I read some of the recipes off of the recipe forum about unusual meats. Now I have a cookbook from Alaska that will tell you how to cook just about anything but this is a recipe that someone might actually use! I serve this with white or brown rice or buttered egg noodles. It comes from "Not Your Mother's Slow Cooker Cookbook"

Provided by mary winecoff

Categories     Stew

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs venison stew meat, trimmed of fat, tenderized by pounding and cut into 1 1/2 inch chunks
salt and pepper
2 slices smoky bacon
2 tablespoons olive oil
1 large yellow onion, cut in half and sliced into half moons
2 carrots, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2/3 cup dry red wine or 2/3 cup dry sherry
1 bay leaf
1/2 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 (10 1/2 ounce) can beef broth
12 ounces fresh mushrooms (sliced or quartered)
2 tablespoons balsamic vinegar

Steps:

  • Season the venison with salt and pepper.
  • In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble.
  • Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total.
  • Transfer to the slow cooker as you finish each batch.
  • Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes.
  • Sprinkle with the flour, stir and transfer to the cooker.
  • Add the wine to the skillet, bring to a boil and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes.
  • Pour into cooker.
  • Add the bay leaf, thyme and broth; stir to evenly distribute.
  • Cover and cook on LOW for 5 to 6 hours.
  • Add the mushrooms and crumbled bacon and stir to combine.
  • Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours.
  • Remove the bay leaf and stir in the vinegar.
  • Serve.

Nutrition Facts : Calories 292, Fat 10.2, SaturatedFat 2.1, Cholesterol 29, Sodium 227.4, Carbohydrate 10, Fiber 1.7, Sugar 4.2, Protein 36

VENISON BOURGUIGNON (VENISON STEW)



Venison Bourguignon (Venison Stew) image

Make and share this Venison Bourguignon (Venison Stew) recipe from Food.com.

Provided by queenbeatrice

Categories     Stew

Time 3h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 19

3 lbs venison, cut into cubes
2 tablespoons bacon drippings
1 medium carrot, chopped rough
1 medium onion, chopped rough
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
3 cups red wine, full bodied
2 -3 cups beef stock
1 tablespoon tomato paste
2 garlic cloves, halved
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
2 bay leaves
18 -24 baby white onions, peeled
1 lb mushroom, fresh, quartered
2 tablespoons butter
2 tablespoons beef stock

Steps:

  • Sauté meat cubes in bacon dripping until all sides are browned.
  • Remove meat and sauté onion and carrot. When cooked, set vegetables aside, drain fat, and return meat to pan and toss with salt and pepper.
  • Sprinkle flour evenly over mixture and toss to coat.
  • Place uncovered casserole on middle rack of preheated 450 degree oven for 5 minutes, to lightly crust meat. Remove casserole from oven and reduce temperature to 325 degrees.
  • Stir in wine and enough stock so that the meat is covered. Add tomato paste, garlic and herbs. Bring to a simmer, on top of stove. Toss cooked vegetables in casserole. Cover casserole and return to oven. Cook for 2 ½ to 3 hours until meat is tender.
  • While meat is cooking, sauté mushrooms and baby onions in butter and beef stock. Set aside until needed.
  • When meat is ready, pour contents of casserole in large sieve set over a sauce pan. Remove meat pieces and return to casserole. Add the mushroom and baby onion mixture to casserole.
  • Simmer broth in saucepan for a minute or two, skimming fat as it rises. You should have at least 2 ½ cups of sauce. Taste for seasoning. Pour sauce over mixture.
  • Enjoy.

MAINE VENISON STEW



Maine Venison Stew image

A slow cooked easy recipe, all ingredients are diced and thrown into the crock pot with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef.

Provided by Shann

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h20m

Yield 8

Number Of Ingredients 13

2 pounds venison stew meat
8 medium potatoes, peeled and cubed
3 medium onions, diced
3 stalks celery, diced
8 large carrots, peeled and diced
3 cubes beef bouillon
2 (14.5 ounce) cans beef broth
2 tablespoons browning and seasoning sauce
2 cups frozen green peas
2 cups fresh mushrooms, sliced
salt and pepper to taste
½ cup cornstarch
1 cup water

Steps:

  • Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
  • Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 61.9 g, Cholesterol 85.7 mg, Fat 3.4 g, Fiber 9.4 g, Protein 32.6 g, SaturatedFat 1.2 g, Sodium 876.3 mg, Sugar 9.7 g

YUMMY BEEF OR VENISON STEW



Yummy Beef or Venison Stew image

This is a yummy stew . . . you can omit the veggies, and just put it over rice or bread. It is a snap to make, and very versatile! You can use different vegetables, fresh or frozen. I don't recommend canned, because they will turn to mush.

Provided by Andrea McKay

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h55m

Yield 8

Number Of Ingredients 11

3 pounds venison (deer meat)
7 cups water as needed
5 cubes beef bouillon cube
1 onion, thinly sliced
⅓ cup all-purpose flour
2 tablespoons vegetable oil
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 ½ cups potatoes, cubed
½ cup all-purpose flour
1 cup hot water

Steps:

  • Cut meat into bite-sized pieces. Mix with onions, and toss mixture with 1/3 cup flour. Heat oil in a large saucepan, and cook over medium low heat until browned.
  • Place browned meat and bouillon cubes into crock pot. Add water until meat is covered with 1 inch liquid. Cover. Slow cook on high for about 5 hours. This should be long enough to make meat very tender.
  • To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until flour is dissolved. Pour into crock pot, and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now. If you are going to use veggies, add them now. Cook until vegetables are tender.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 19.5 g, Cholesterol 144.7 mg, Fat 7.9 g, Fiber 2.2 g, Protein 41.9 g, SaturatedFat 2.2 g, Sodium 663.1 mg, Sugar 2.6 g

WILD RICE VENISON STEW



Wild Rice Venison Stew image

"With three hunters in the family and plenty of wild rice on hand, this hearty stew is a 'must' at our house," says Darla Haseltine of Wyoming, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 11

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 batches 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.

Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 362mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

VENISON STEW



Venison Stew image

This is a winter-time favorite. Nothing warms your chilled bones better than a hot bowl of thick, meaty stew. This recipe can also be used with beef.

Provided by Lisa Sorrell

Categories     Stew

Time 12h20m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb venison, cut in 1 inch chunks
4 medium potatoes, peeled and cut in 1 inch chunks
1 small onion, chopped in large pieces
1/2 lb fresh mushrooms, whole
1 cup carrot, cut in lengths of about 2 inches
2 (10 ounce) cans beef broth
1 cup water
1/2 cup flour
1/4 teaspoon garlic powder
1/8 teaspoon oregano
salt and pepper

Steps:

  • In a medium frying pan, fry venison and onion, just enough to sear the outside of the meat.
  • Put all ingredients, except the flour, salt and pepper in a slow cooker or crock pot.
  • Allow to cook on high for about 5 hours.
  • Add flour and salt and pepper to taste.
  • Cook for another 5-7 hours on low.
  • You can leave it on low for several hours over and above the cooking time, which will allow the stew to become thicker and the meat more tender to your personal liking.

Nutrition Facts : Calories 159.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 38.1, Sodium 245.5, Carbohydrate 22.4, Fiber 2.8, Sugar 2, Protein 14.2

VENISON STEW



Venison Stew image

This is the man's favorite stew recipe. I use a 5-quart crockpot and this recipe just fits in it. He prefers a thinner broth, so this isn't a thick, gravy like stew, but its a very tasty one!! His grandfather gave me the hint of adding cabbage to the stew, it definately enhances the flavor! Beef stew meat can also be substituted.

Provided by Kim127

Categories     Stew

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs venison, cut in stew meat
1/4 cup flour
1/2 teaspoon garlic salt
1 tablespoon Mrs. Dash seasoning mix
1/2 teaspoon black pepper
1 -2 tablespoon butter
2 cans beef broth
1 teaspoon Worcestershire sauce
3 tablespoons minced garlic
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
4 potatoes, cubed
1 onion, chopped
1 stalk celery, chopped
1 rutabaga, peeled and chopped
1/4 head cabbage, chopped

Steps:

  • Mix together flour, garlic salt, Mrs. Dash, and pepper.
  • Dredge stew meat in flour mixture.
  • In a large skillet, melt butter over medium high heat and saute vension cubes until just browned on the outside.
  • Do not cook completely through.
  • Place stew meat into crockpot and then add the rest of the ingredients.
  • Stir to mix.
  • Cook on low for 8 hours.
  • Stir before serving.

BEEF OR VENISON STEW



Beef or Venison Stew image

I am an avid hunter so ever year we have venison to eat. I use it a lot in recipe instead of using beef. This stew is perfect to make the meat very tender and tasty.-Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 14

2 tablespoons vegetable oil
2 pounds beef or venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
7 medium potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

Steps:

  • In a large Dutch oven, heat oil. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, 1-1/2 to 2 hours or until meat is tender. , Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and water; stir into stew. Cook and stir until thickened and bubbly. , For additional color, add browning sauce to gravy if desired. Discard bay leaf. Serve in bowl.

Nutrition Facts : Calories 323 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 788mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 5g fiber), Protein 22g protein.

Tips:

  • Choose the right cut of venison: For stew, chuck roast, shoulder, or neck are good choices.
  • Brown the venison before stewing: This will add flavor and help to keep the meat moist.
  • Use a variety of vegetables: This will add flavor and nutrients to the stew.
  • Cook the stew low and slow: This will allow the flavors to develop and the meat to become tender.
  • Serve the stew with your favorite sides: Mashed potatoes, rice, or bread are all good options.

Conclusion:

Venison stew is a hearty, flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover venison. With a few simple tips, you can make a delicious venison stew that your family and friends will love. So next time you have some venison, give this recipe a try!

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