Venison Stew Recipe | Save Freezer Space and Stock Your Pantry

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.

Take 5 lb of venison trimmings, cut into 3/4 to 1.5 inch cubes, and season with 4S Wild Game seasoning.

Heat 1/2 cup of beef tallow in the largest pot available on high heat until smoking hot.

Add the cubed venison to the pot and cook until all moisture is gone, concentrating the flavor.

Add 2 packets of beef bouillon and stir to mix in.

Pour in 2 quarts of water and bring to a simmer.

Prepare the vegetables: chop fresh parsley, garlic, and 4 yellow onions; open 2 cans of green beans, 2 cans of corn, and 3 cans of pinto beans; and chop a whole head of celery and a bunch of carrots.

Once the pot is simmering, turn off the heat and start adding the prepared ingredients: parsley, garlic, onions, green beans, corn, diced tomatoes, pinto beans, celery, and carrots.

Add 1/2 cup of red wine and a mix of seasonings including bay leaves, black pepper, basil, chili powder, ground sage, paprika, thyme, crushed red pepper, and oregano.

Mix all ingredients thoroughly in the pot and season with salt to taste, checking for flavor as the vegetables cook.

Prepare 7 quart-sized jars for canning, ladling the solids into each jar and topping off with broth.

Hand tighten the lids on the jars and place them into the pressure canner for processing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens