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Venison Stew Recipe

Venison Stew Recipe

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

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.

Nutritional Facts

1 cup: 271 calories, 5g fat (1g saturated fat), 77mg cholesterol, 791mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 24g protein.

Reviews for Venison Stew

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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."

MY REVIEW
yehaws User ID: 5650550 2407
Reviewed Sep. 14, 2012

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

MY REVIEW
mtuttle User ID: 3205485 3626
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."

MY REVIEW
freepanther@yahoo.com User ID: 295582 7128
Reviewed Jun. 7, 2012

"Perfect!!! I`m going to making this tonight. I planned on making chicken soup but I only have 2 small boneless skinless chicken breasts (not much flavor for soup). But I do have plenty of elk in the freezer so it looks like I`ll be making elk, chicken soup. Thanks for the recipe Gene Smile"

MY REVIEW
brianslady17 User ID: 4846169 2406
Reviewed Dec. 23, 2011

"This is a very flavorful, delicious recipe. If you make it just as directed, it will not have much liquid... which means you'll probably won't have leftovers! I made some honey flaxseed bread with this and it was a perfect meal. Next time I make this, I'll add more broth and some mushrooms."

MY REVIEW
Einapets User ID: 2111769 7089
Reviewed Feb. 20, 2011

"While tasty, this stew was too salty for us. Next time I make I'll try reducing the salt by half. I used 1 large onion, and it was plenty."

MY REVIEW
JBEADLES User ID: 5795836 2379
Reviewed Feb. 2, 2011

"EXCELLENT, GOOD FLAVOR. I USED ONLY 11/2 ONION AND IT WAS PLENTY. NEXT TIME I WILL NOT USE AS MUCH THICKENING OR WILL COOK IT WITH A LITTLE MORE WATER."

MY REVIEW
smithhouse35 User ID: 5384734 4028
Reviewed Jan. 14, 2011

"Our family enjoyed this stew recipe very much. Being married to a hunter, I can see this dish quickly becoming a favorite!"

MY REVIEW
hoytamania User ID: 4649148 199074
Reviewed Dec. 6, 2009

"This was a very tasty recipe, i really did enjoy it, the only change i would make is the onions. I only used 2 onions, and that was too much for my liking, so next time i will only use one, but otherwise very tasty recipe."

MY REVIEW
blythesc User ID: 1656799 4844
Reviewed Apr. 9, 2009

"My husband an son love this stew.My husband has said he has eaten many others cooked by his buddies, but swears this is the best he has ever eaten. I often get request from them to cook a pot for them when they go on one of their hunting camping trips."

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