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Idaho Venison Stew

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  Venison 2 Pound, cut into 1 inch cubes
  Bacon fat 4 Tablespoon
  Water 3 Cup (48 tbs)
  Worcestershire 1 Teaspoon
  Garlic powder 1 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Potatoes 4 Medium
  Carrots 6 , sliced
  Diced celery 2 Cup (32 tbs)
  Onions 6 , halved
  Flour 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)

Brown the venison in a large t)utch oven or heavy pan in the bacon fat, stirring to brown evenly.
Add the 3 cups water, Worcestershire, garlic powder, chopped onions, salt, and pepper; cover.
Simmer for about 2 hours, stirring occasionally; add more water if needed.
Cut potatoes into 1-inch cubes and add along with the sliced carrots, diced celery, and halved onions to the mixture in the pan.
Cook until the vegetables are tender, about 15 minutes.
Thicken the gravy by adding a paste made from the flour and 1/4 cup cold water.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2757 Calories from Fat 781

% Daily Value*

Total Fat 87 g133.9%

Saturated Fat 30 g149.8%

Trans Fat 0 g

Cholesterol 220.3 mg73.4%

Sodium 4552.3 mg189.7%

Total Carbohydrates 283 g94.2%

Dietary Fiber 46 g184%

Sugars 67.2 g

Protein 228 g456%

Vitamin A 1245.1% Vitamin C 389.5%

Calcium 58.9% Iron 205.6%

*Based on a 2000 Calorie diet

Idaho Venison Stew Recipe