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Venison Stew Recipe
Venison Stew Recipe photo by Taste of Home

Venison Stew Recipe

Read Reviews (7)
4.75 7
Publisher Photo
I had no choice but to lean 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 stew recipe came to be! —Gene Pitts, Wilsonville, Alabama
TOTAL TIME: Prep: 10 min. Cook: 2 hours 10 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Cook: 2 hours 10 min.
MAKES: 8-10 servings

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1/4 cup cold water
  • Bottled browning sauce, optional

Nutritional Facts

1 serving (1 cup) equals 271 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 791 mg sodium, 32 g carbohydrate, 4 g fiber, 24 g protein.

Directions

  1. Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
  2. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
  3. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Yield: 8-10 servings.
Originally published as Venison Stew in Taste of Home February/March 1993, p29

Nutritional Facts

1 serving (1 cup) equals 271 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 791 mg sodium, 32 g carbohydrate, 4 g fiber, 24 g protein.

Reviews for Venison Stew(7)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 17, 2014

this is the best venison stew I changed a little bit and ad some red wine to it.

MY REVIEW
Reviewed Nov. 24, 2013

Great stew!

MY REVIEW
Reviewed Jan. 21, 2013

So glad I found this online, I searched and searched and couldn't find my copy amongst my recipes. Best stew ever.

MY REVIEW
Reviewed Sep. 14, 2012

I've used this recipe for years (since it was first featured in your magazine). Excellent!!

MY REVIEW
Reviewed Jun. 27, 2012

My husband and sons are hunters, so we have much venison steak to use! I used cut-up venison steak for the meat. I also found that the recipe did not have enough liquid, so I added 15 ounces of tomato sauce to the three cups of water. I put in the carrots about ten minutes before adding the potatoes, since they take longer to cook. I added 8 ounces of beef broth with the potatoes, then mixed the remainder of a 15-ounce can with the flour to thicken. I left out the salt, adding just a little low-sodium seasoned salt at the end of cook time. Excellent! A new favorite.

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