Venison Dumpling Stew Recipe

4 1 1
Venison Dumpling Stew Recipe
Venison Dumpling Stew Recipe photo by Taste of Home
Publisher Photo

Venison Dumpling Stew Recipe

Read Reviews
4 1 1
Publisher Photo
Dill-seasoned dumplings top this homey stew featuring tender venison, carrots and potatoes. —Elizabeth Smith, Middlebury, Vermont
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 pound venison stew meat, cut into 1-inch cubes
  • 3 tablespoons butter
  • 4 to 5 cups water
  • 2 bay leaves
  • 2 teaspoons beef bouillon granules
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon pepper
  • 5 medium potatoes, peeled and cubed
  • 5 medium carrots, peeled and cut into 3/4-inch slices
  • 1 medium onion, chopped
  • DILLED DUMPLINGS:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1 egg
  • 1/2 cup milk

Directions

In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add the bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes.
For dumplings, in a large bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until a toothpick inserted near the center comes out clean. Yield: 4 servings.
Originally published as Venison Dumpling Stew in Taste of Home Annual Recipes Annual 2004, p64

Nutritional Facts

1 cup: 606 calories, 14g fat (8g saturated fat), 177mg cholesterol, 1713mg sodium, 82g carbohydrate (13g sugars, 7g fiber), 37g protein.

  • 1/4 cup all-purpose flour
  • 1 pound venison stew meat, cut into 1-inch cubes
  • 3 tablespoons butter
  • 4 to 5 cups water
  • 2 bay leaves
  • 2 teaspoons beef bouillon granules
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon pepper
  • 5 medium potatoes, peeled and cubed
  • 5 medium carrots, peeled and cut into 3/4-inch slices
  • 1 medium onion, chopped
  • DILLED DUMPLINGS:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1 egg
  • 1/2 cup milk
  1. In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add the bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
  2. Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes.
  3. For dumplings, in a large bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until a toothpick inserted near the center comes out clean. Yield: 4 servings.
Originally published as Venison Dumpling Stew in Taste of Home Annual Recipes Annual 2004, p64

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVenison Dumpling Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kjd624 User ID: 3336025 205767
Reviewed Oct. 7, 2009

"Made this without the dumplings (made a batter yeast roll instead) and added jasmine rice pieces. It was very tasty and was quite filling. Thanks for a good venison recipe!"

Loading Image