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Venison Dumpling Stew

 Venison Dumpling Stew
Dill-seasoned dumplings top this homey stew featuring tender venison, carrots and potatoes. —Elizabeth Smith, Middlebury, Vermont
4 ServingsPrep: 20 min. Cook: 45 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 pound venison stew meat, cut into 1-inch cubes
  • 3 tablespoons butter
  • 4 to 5 cups water
  • 2 bay leaves
  • 2 teaspoons beef bouillon granules
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon pepper
  • 5 medium potatoes, peeled and cubed
  • 5 medium carrots, peeled and cut into 3/4-inch slices
  • 1 medium onion, chopped
  • DILLED DUMPLINGS:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1 egg
  • 1/2 cup milk

Directions

  • In a large resealable plastic bag, combine flour and venison; shake
  • to coat. In a Dutch oven, brown meat in butter. Add water; stir to
  • loosen browned bits from pan. Add the bay leaves, bouillon,
  • Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat;

2 of 2

Venison Dumpling Stew (continued)

Directions (continued)

  • cover and simmer for 1 hour or until meat is tender.
  • Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer
  • for 25 minutes.
  • For dumplings, in a large bowl, combine the flour, baking powder,
  • salt and dill. Stir in the egg and milk just until moistened. Drop
  • by tablespoonfuls onto simmering stew. Cover and simmer for 15
  • minutes (do not lift cover) or until a toothpick inserted near the
  • center comes out clean.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 606 calories, 14 g fat (8 g saturated fat), 177 mg cholesterol, 1,713 mg sodium, 82 g carbohydrate, 7 g fiber, 37 g protein.