Reviewed: Oct. 4, 2009

This was the first time I made venison stew, this recipe was wonderful. Rich and decadent. I added everything from other reviews that sounded good, the mushrooms, etc. I had homemade canned roasted tomatoes that I added to the mix, extra delicious! Better the next day or even 2 days later in the crock pot. Don't skip out on the red wine, it just won't be the same with out it. Thank you for sharing, Me and mine thoroughly enjoyed this meal!

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shadnamber

Cooking Level: Expert

Home Town: Cashmere, Washington, USA

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Reviewed: Mar. 12, 2009

My husband absolutely loved this, me not so much. I liked to stew itself, but I've discovered I don't care much for venison & the flavor it gives. Maybe I'll try it again with just plain beef.

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AFWiffy

Cooking Level: Intermediate

Home Town: Glidden, Wisconsin, USA

Living In: Mountain Home, Idaho, USA

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Reviewed: Feb. 22, 2009

This recipe is hard to beat and hard to mess up! We have it often. I like to marinate my venison overnight in red wine, vinegar & oil dressing and Adolph's tenderizer. Sometimes I don't even brown the meat first, just toss it all in with a couple of beef bullion cubes. If you add cut up potatoes, corn, and baby lima beans you've got Brunswick Stew! A dash of A-1 Sauce really kicks it up a knotch~:)

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JeannieBelle

Cooking Level: Expert

Home Town: Elon, North Carolina, USA

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Reviewed: Feb. 3, 2009

This is our FAVORITE venison recipe.

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Arlingtonash

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Reviewed: Jan. 21, 2009

This was good stew, even better the second day. However, I don't think venison should be cooked this long, as it has little to no fat content. As often happens, some bites were tender and others were chewy and dry. I used a cut labeled by my hunter as "hind roast." I'd be interested to know what cut of meat others used. In my opinion, the gaminess that some people complain of is due to the age of the animal or perhaps not butchering promptly. The meat my hunter provides always has a pleasant flavor.

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Asteroid

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lisle, Illinois, USA

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Reviewed: Jan. 7, 2009

I made this recipe with a few changes and it turned out delicious. After looking at the recipe again, I've noticed that I forgot to add the parsley~ even though I have some growing in my house! LOL I think that would have added even more flavor. Like others here, I added potatoes and carrots with the other ingredients and cut the venison down to 1 pound. I didn't have tomato sauce, basil, or oregano so I substituted 1 small can each of pizza sauce and V-8. I cooked the stew overnight for about 8 hours on low, but the vegetables weren't quite done when I checked it in the morning so I turned the slow cooker on high and cooked the stew for about 2 more hours. At the very end I added 1 cup of frozen peas. It is an excellent, flavorful stew and I recommend the recipe to anyone who is cooking with venison.

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jules

Home Town: Oconomowoc, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Oct. 9, 2008

This recipe was great. But i did rub the meat with dry mustard first, it helps cut the gamey taste of the venison. And I added potatoes,carrots and mushrooms. Everyone loved it!

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Julie

Home Town: Hamilton, Ontario, Canada

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Reviewed: Oct. 1, 2008

I enjoyed this so much and so did everyone who ate of it. I added a whack of mushrooms, because there's nothing like venison and mushrooms. Portobellas, shitakis and something I found in the local Asian grocery mysteriously called, dried fungus. I am going to try it minus the mushrooms, but with black currants instead.

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Alessandra

Cooking Level: Expert

Living In: Guelph, Ontario, Canada

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Reviewed: Jul. 21, 2008

very good. i used onion powder as my house was empty of onions, added carrots and baby potatoes and some frozen corn, no leftovers! :)

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Kookie

Cooking Level: Expert

Home Town: Dawson Creek, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Feb. 26, 2008

This turned out very nicely, I added some carrots but everything else was followed to the recipe exactly. The venison was tender and delicious.

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NEWFMOMTIFF

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Reston, Virginia, USA

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Reviewed: Jul. 8, 2007

I added a few ingredients to make this stew a little more "diet friendly". I used less meat and added carrots, red potatoes, and fresh mushrooms. I cooked it using the same directions except I added a little more tomato sauce and water. It turned out really well.

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ang1114

Home Town: Newaygo, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Jan. 18, 2007

This is a great recipe using venison. I'm amazed at the low ratings, must be new. It's hard to cook great meals with venison without going the extra mile to get some of the gamey flavor out. I added potatos and carrots. Had to use a cup of water,a full 15 oz can of tomato sauce and only used one lb of venison. The tomato gravy turned out excellent in thickness. Like a lot of my tomato based stews, I added 1/4 cup ketchup,a tbsp of worcestershire and two tsp of bacon grease. Wow, delicious! This is a keeper. I challenge anyone to try this.

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Paul

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Reviewed: Dec. 4, 2006

Very good! I tried two variations, on the first I added two large potatoes and it was great! On the second, I added 1TBS fresh rosemary and served over pasta, wonderful again! This dish has a lot of Tuscan overtones and is really good!

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