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Venison Vegetable Stew

 Venison Vegetable Stew
—Jennifer Whitaker, North Central, Massachusetts
8 ServingsPrep: 30 min. Cook: 2 hours


  • 3 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


  • 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.
  • 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.
  • Combine flour and remaining water until smooth; stir into stew. Bring

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Venison Vegetable Stew (continued)

Directions (continued)

  • to a boil; cook and stir until slightly thickened. Stir in bacon.
  • Discard bay leaf. Serve with cooked noodles. Yield: 8 servings.
Editor's Note: If desired, beef stew meat or pork can be used in place of the venison.
Nutritional Facts: 1 serving (1 each) equals 329 calories, 8 g fat (3 g saturated fat), 102 mg cholesterol, 1,189 mg sodium, 33 g carbohydrate, 4 g fiber, 31 g protein.