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Venison Pepper Stew

 Venison Pepper Stew
This flavorful stew works well with a variety of wild game. The meat turns out to be very tender and the sauce is thick, with a nice pepper presence. We like the stew on the hot side, so season to your taste.
2 ServingsPrep: 30 min. Cook: 1-1/2 hours

Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound venison stew meat or boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons bacon drippings or canola oil
  • 1/3 cup chopped onion
  • 1 cup water
  • 1 small tomato, peeled and chopped
  • 1 teaspoon cider vinegar
  • 1 small garlic clove, minced
  • 1 bay leaf
  • 1 small carrot, sliced
  • 1 small potato, peeled and cubed
  • 1/4 cup chopped celery
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon cayenne pepper

Directions

  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add venison, a few pieces at a time, and shake to coat.
  • In a large heavy saucepan, brown meat in drippings on all sides. Add
  • onion; cook and stir for 1 minute. Stir in the water, tomato,
  • vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover
  • and simmer for 1 to 1-1/2 hours or until meat is tender.
  • Stir in the remaining ingredients. Return to a boil. Reduce heat;

2 of 2

Venison Pepper Stew (continued)

Directions (continued)

  • cover and simmer 30-35 minutes longer or until vegetables are
  • tender. Discard bay leaf. Yield: 2 servings.
Nutritional Facts: 1 cup equals 376 calories, 16 g fat (6 g saturated fat), 109 mg cholesterol, 300 mg sodium, 28 g carbohydrate, 3 g fiber, 29 g protein.