Venison Vegetable Stew Recipe
—Jennifer Whitaker, North Central, Massachusetts
- 3 Jones Dairy Farm Dry-Aged Bacon strips
- 2 pounds venison stew meat, cut into 1-inch cubes
- 2 large onions, chopped
- 3-1/2 cups water, divided
- 1 can (8 ounces) tomato sauce
- 1 envelope onion soup mix
- 2 teaspoons salt
- 1 bay leaf
- 2 teaspoons Italian seasoning
- 7 medium carrots, cut into 1-inch pieces
- 5 medium potaotes, peeled and cut into 1-inch cubes
- 4 celery ribs, sliced
- 3 tablespoons all-purpose flour
- Cooked noodles
- 1. In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
- 2. Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender.
- 3. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles. Yield: 8 servings.
1 each: 329 calories, 8g fat (3g saturated fat), 102mg cholesterol, 1189mg sodium, 33g carbohydrate (8g sugars, 4g fiber), 31g protein.
Reviews for Venison Vegetable Stew
Reviewed Aug. 3, 2016
"A very good and hearty stew."
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