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Venison Stew

Addison's picture
This hearty stew, loaded with vegetables and rich seasonings, is a great way to enjoy venison at home.
Ingredients
  Bacon slices 4 , cut into 1/2-inch pieces
  Boneless venison 1 Pound, cut into 1-inch cubes
  Water 2 Cup (32 tbs)
  Dry red wine 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Pearl onions 4 Ounce (1 cup)
  Carrots 2 Medium, cut into pieces
  Potato 1 Large, cut into pieces
  Cold water 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Browning sauce 1⁄2 Teaspoon (if desired)
  Chopped parsley 2 Tablespoon (fresh)
Directions

1. Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve.
2. Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender.
3. Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
4. Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Stir Fried
Ingredient: 
Venison
Preparation Time: 
30 Minutes
Cook Time: 
200 Minutes
Ready In: 
230 Minutes
Servings: 
4

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1 Comment

shantihhh's picture
love venison lucky you to have access/hunter friend.