How to Make Venison Stew | Venison Recipes | Allrecipes.com

venison

🥗Healthier: bison

💰Cheaper: beef

Bison is leaner than beef and still provides a rich flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: homemade broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and can be used in place of beef.

Soak 2 lbs of cube venison stew meat in milk for about 30 minutes to reduce the gamey flavor.

Heat 2 tbsp of vegetable oil in a heavy pot over medium high heat.

Pat the venison stew meat dry and cook in batches until well browned, turning occasionally.

Stir in 3 chopped onions, 2 minced garlic cloves, 1 tbsp Worcestershire sauce, 1 bay leaf, and 0.5 tsp dried oregano.

Add 3 cups of water and season with 1.5 tsp salt, adjusting later if necessary.

Bring the stew to a boil over high heat, then simmer covered over medium low heat for 1.5 to 2 hours until the meat is tender and separates easily.

Add 7 small peeled and quartered potatoes and 1 lb of carrots cut into 1 inch pieces, and simmer covered until cooked through, about 10 minutes.

Combine 1/4 cup of flour and 1/4 cup of water in a small bowl and whisk to remove lumps, then stir into the simmering stew.

Cook until the gravy has thickened and the flour taste is cooked out, about 3 minutes.

Taste the stew and season with additional salt and ground black pepper if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens