Venison Stew Recipe

4.5 19 23
Venison Stew Recipe
Venison Stew Recipe photo by Taste of Home
Publisher Photo

Venison Stew Recipe

Read Reviews
4.5 19 23
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours 10 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours 10 min.

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 all-purpose flour
  • 1/4 cup cold water
  • Bottled browning sauce, optional

Directions

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.
Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
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 cup: 271 calories, 5g fat (1g saturated fat), 77mg cholesterol, 791mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 24g protein.

  • 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
  • Bottled browning sauce, optional
  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

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Reviews forVenison Stew

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MY REVIEW
Gardenann User ID: 1231026 268117
Reviewed Jun. 19, 2017

"I love this recipe! I have been making it since it came out! I clipped it and filed it because it is so good. Very little changes now and then."

MY REVIEW
ooh! User ID: 5628505 248871
Reviewed May. 31, 2016

"Excellent!!!"

MY REVIEW
Hpab161 User ID: 1651955 245551
Reviewed Mar. 16, 2016

"Delicious. I have made this several times and have been delighted."

MY REVIEW
juicyfruit007 User ID: 1404522 240011
Reviewed Dec. 22, 2015

"This was good! I accidentally doubled the pepper and it was still good. I did add maybe 3/4 cup wine and extra water to cover the potatoes when those were added. Will make again though. Oh, and I cut the onion to just one because I don't like loads of cooked onion in a dish."

MY REVIEW
Will-O-Gisp User ID: 8402442 227468
Reviewed Jun. 5, 2015

"So I made this recipe last night, I had an issue with all f the liquid evaporating and had to add beef broth. Also I added corn and celery into the mix, the flavors were amazing. Definitely going to use this recipe again! Oh and my husband loved it!"

MY REVIEW
dvierzen User ID: 7402990 7691
Reviewed Oct. 15, 2014

"My husband's review was "This is a manly stew!" We both enjoyed this. Like other reviewers, though, I added beef broth because otherwise there wasn't enough liquid."

MY REVIEW
LadyLaRock User ID: 7887639 7681
Reviewed Jul. 13, 2014

"This is awesome. My husband and I get various Venison Meats from Family at different times, and we have tried different recipes this was so good the venison melted in our mouth it was very good"

MY REVIEW
spydermom User ID: 7439898 5395
Reviewed Mar. 17, 2014

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

MY REVIEW
ahieftje User ID: 7504295 7135
Reviewed Nov. 24, 2013

"Great stew!"

MY REVIEW
eastfork User ID: 7098176 7134
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."

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