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Venison Stew

 Venison Stew
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
8-10 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Venison Stew (continued)

Directions (continued)

  • thickened and bubbly. Add browning sauce if desired. Remove bay
  • leaf. Yield: 8-10 servings.
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.