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Venison Vegetable Stew Recipe

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—Jennifer Whitaker, North Central, Massachusetts

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Venison Vegetable Stew Recipe

Prep: 30 min. Cook: 2 hours

Yield: 8 Servings

30 120 150

Ingredients

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

Directions

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. Yield: 8 servings.

Editor's Note: If desired, beef stew meat or pork can be used in place of the venison.

Nutritional Facts 1 serving (1 each) equals 329 calories, 8 g fat (3 g saturated fat), 102 mg cholesterol, 1,189 mg sodium, 33 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Venison Vegetable Stew in Country Woman January/February 1995, p38

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