Reviewed: Oct. 14, 2009

wonderful recipe first one from this web site loved it added more water and veggies doubled good added a bit of fresh parsley from my garden added a great touch easy to add my own flare. sooo tender

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raedotson

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Reviewed: Oct. 14, 2009

i just tried this on a camping trip last weekend over an open fire in a dutch oven...UNREAL!! i didnt use the oregano or the bay leaf, though...after simmering the meat for 2 hrs, i added the vegetables,(added 3 handfuls of peas) then covered with water, cus i like the gravy like broth, and lots of it simmered 1 more hr...i also added a lil bit of beef base when i simmered the meat...beat dinty moore by FAR!!!

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crazy'boutcookin

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Reviewed: Oct. 11, 2009

This is a great stew. As another reviewer suggested I tossed the meat in brown gravy mix before browning and also added celery and used cornstarch as the thickener in place of flour. Other than that I didn't change a thing. I let the meat simmer for a full two hours before adding the veggies then simmering another hour. The meat was very tender and not at all gamey.

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kayceejv

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Reviewed: Sep. 10, 2009

This was quite good, except I felt the recipe lacked the correct amount of seasoning. Next time I will use beef broth instead of water. All in all it was quite tasty and I am excited to have another venison recipe!

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Mrs Tsuji

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

I took the advice of a few reviewers and came up with the perfect recipe for my family. I soaked the meat in milk for 10 minutes (this also helps make the meat tender), instead of 3 cups of water I used 2 cups of water and a can of beef stock, and instead of using flour I used brown gravy mix. Sometimes the carrots take longer, so I simmered for 1.5 hours, added the carrots, simmered for 30 minutes, then added the potatoes and simmered until the potatoes were tender. YUM! Can't wait to make this again!

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Joanne

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Reviewed: Jan. 21, 2009

Very Good! I added half a bottle of Raspberry Chilpoltle BBQ sauce...Yummmmmmy!

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JOANNAH

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Reviewed: Jan. 20, 2009

I'm not a venison fan, but my father had given me some and I hate to waste food. I was pleasantly surprised. The stew was yummy. I only had 1 pound so halved everything but forgot to halve the liquid, so used 3 cups liquid (1 cup beef stock, the rest water) and used 2 T flour and 2 T brown gravy mix plus 1/4 cup water for thickener. Probably used a lot less salt than called for. Threw in some frozen cut green beans at the end

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Jan. 9, 2009

pretty good recipe. It was nice because it was very easy to prepare and fairly flavourful. I would make this again.

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jevb

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

This was very good! I only had a pound or so of venison steak, but it seemed to be plenty. I added some celery and some corn to the stew to give it more substance. I'm not a huge fan of venison, but it tasted more like beef cooked in this way. It was a bit tough, maybe remedied by cooking it longer in the broth. Oh, I used a can of beef broth in place of two cups of water, and I splashed in some red wine as well. Veyr good and I will probably make it again the next time a friend gives us some deer meat.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Dec. 23, 2008

Oh my goodness. I frequent this site a lot. I use the recipes a lot. But I have never left a review. This recipe was so delicious it prompted me to make a profile so I could review it! First off, venison is so tough and mildly gamey tasting. So, I have never been thrilled when my husband cooks it. It was always so tough and gummy. I felt like I would never chew it enough to swallow it. I thought it would be great to slow cook this type of meat to help tenderize it. I ran across this recipe and boy were we surprisingly impressed. I didn't change a thing in the recipe. I cooked it for 2 hours, added the carrots and tatoes and cooked it until they were tender. Then I served it over mashed potatoes. This was so good I wish my mouth was bigger. Try this, you will not be disappointed.

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Lizette Blackwell

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Reviewed: Dec. 22, 2008

the stew was great! but i would defentilly use beef broth for better taste or a cube of beef bouillon.with a few pinches of cumin

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chad1117

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Reviewed: Dec. 12, 2008

My family loves this dish! Made couple of time already. To add flavour to the stew, I coated it with flour and browned it before putting into the slow cooker, added fresh mushrooms (I'm a mushroom person)and a little red wine just before serving. I also let cook it under med heat as I realised high heat with toughen the stew. Absolutely delicious!

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Carrie

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

I married into a family of hunters. This recipe is the first one where I actually enjoyed the venison, not just tolerated it. I thought the 1 tablespoon salt would be way too much, but I went with it. It wasn't too much - just perfect. The only change I made was to replace one of the cups of water with red wine. I am making it for the second time tonight. Thanks for the great recipe.

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Erin Noel

Cooking Level: Intermediate

Home Town: Anderson, California, USA

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Reviewed: Dec. 3, 2008

My family loved it. The only thing we added was frozen peas

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Thibeault

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Reviewed: Nov. 21, 2008

This recipe was great. The spices used really bring out the wonderful flavor of venison. To the reviewer who left about "gamey" flavor--next time, be sure to clean off all the fat from your venison. That is what causes "gamey" flavoring in venison, not what you use the meat in (stew, roast, etc).

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TwistedKnitster

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Reviewed: May 24, 2008

Excellent!

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TheEngstroms

Cooking Level: Intermediate

Living In: Martinsville, Virginia, USA

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Reviewed: May 16, 2008

We loved this stew. We don't eat venison very often, but when I got some stew meat from a friend, I tried this recipe. Excellent is all we can say. We will do this again. Served it with some dinner rolls and butter.

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Mom Gone Crazy

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 20, 2008

All in all a good recipe! We ended up needing to add additional water about half way through, but it still turned out well. I am not a venison person, but the rest of my family is. However I have to say I cleaned my plate! All though venison is high in cholesterol, it is low in fat, so it is a give take in the health dept.

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emjg

Cooking Level: Expert

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Jan. 25, 2008

Great taste, but the recipe seems off to me. I only used 1 lb of vension, 3 medium potatoes and 1 cup of chopped carrots with 1 chopped onion. I used the 3 cups of water. I feel if I had used all the potatoes that this recipe called for, then there would have been little broth. I didn't use the whole 1/4 cup of flour either. More like 1 heaping TBSP with 1/4 cup cold water shaken in my tupperware shaker, then stirred into the bubbly mixture to thicken.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Jan. 21, 2008

This was so good! I'm not a big venison fan, but we have a ton in the freezer to use so I tried it. It was fantastic. I did soak the meat in milk before browning it to get rid of the gaminess as much as possible and I brown it with the onions. I also used a combination of red wine and beef broth rather than water. It was a hit and was a perfect cold weather meal!

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love2cook

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