Venison Pepper Stew Recipe

5 1 1
Venison Pepper Stew Recipe
Venison Pepper Stew Recipe photo by Taste of Home
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Venison Pepper Stew Recipe

Read Reviews
5 1 1
Publisher Photo
This flavorful stew works well with a variety of wild game. The meat turns out to be very tender and the sauce is thick, with a nice pepper presence. We like the stew on the hot side, so season to your taste.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/2 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/2 hours

Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound venison stew meat or boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons bacon drippings or canola oil
  • 1/3 cup chopped onion
  • 1 cup water
  • 1 small tomato, peeled and chopped
  • 1 teaspoon cider vinegar
  • 1 small garlic clove, minced
  • 1 bay leaf
  • 1 small carrot, sliced
  • 1 small potato, peeled and cubed
  • 1/4 cup chopped celery
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon cayenne pepper

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add venison, a few pieces at a time, and shake to coat.
In a large heavy saucepan, brown meat in drippings on all sides. Add onion; cook and stir for 1 minute. Stir in the water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
Stir in the remaining ingredients. Return to a boil. Reduce heat; cover and simmer 30-35 minutes longer or until vegetables are tender. Discard bay leaf. Yield: 2 servings.
Originally published as Venison Stew in Reminisce Extra November 2009, p50

Nutritional Facts

1 cup: 376 calories, 16g fat (6g saturated fat), 109mg cholesterol, 300mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 29g protein.

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound venison stew meat or boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons bacon drippings or canola oil
  • 1/3 cup chopped onion
  • 1 cup water
  • 1 small tomato, peeled and chopped
  • 1 teaspoon cider vinegar
  • 1 small garlic clove, minced
  • 1 bay leaf
  • 1 small carrot, sliced
  • 1 small potato, peeled and cubed
  • 1/4 cup chopped celery
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon cayenne pepper
  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add venison, a few pieces at a time, and shake to coat.
  2. In a large heavy saucepan, brown meat in drippings on all sides. Add onion; cook and stir for 1 minute. Stir in the water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
  3. Stir in the remaining ingredients. Return to a boil. Reduce heat; cover and simmer 30-35 minutes longer or until vegetables are tender. Discard bay leaf. Yield: 2 servings.
Originally published as Venison Stew in Reminisce Extra November 2009, p50

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MY REVIEW
nbarneymoi User ID: 1180967 174091
Reviewed Nov. 8, 2009

"Excellent. I made it with beaf loin steak. The gravy part is very tasty. We don't like spicy, so I made it without the cayenne pepper."

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