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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Reviewed: Dec. 6, 2007

Very good recipe!!! My family loved it. I used a can of beef broth to make up for some of the water. I will be making this again.

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carol

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Reviewed: Dec. 5, 2007

Pretty good. I was a bit reluctant to try this since it's venison, and I'm not that adventuresome when it comes to game. Cooking the meat in a pressure cooker with minced ginger, garlic, and salt really helps liven the flavor. It was cooked just perfect as a result. I will make this again, but with beef.

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eljaustin

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Merrimack, New Hampshire, USA

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Reviewed: Nov. 24, 2007

I fixed this stew exactly as stated except I didn't have one pound of carrots. My family thought it was a little salty, so next time I will cut down on the salt a little. It will certainly be a keeper in our house.

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kjcouch

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Reviewed: Nov. 24, 2007

I've been making this for years However I add 1/2 cup of beef broth for a little extra flavor! I noticed several comments on this and other venison recipes about the "gamey" taste. I was always taught to soak the meat in milk for 10-20 minutes, then drain in a strainer over the sink before cooking! I have cooked deer meat without doing this before and I can taste a big difference! This goes for any fresh game. Hope that helps.

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tanya

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Great Falls, Montana, USA

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Reviewed: Nov. 24, 2007

This is a great recipe. However I added a pint of tomatoes and a couple boullion cubes. Mmmmm Very good!! Then added dumplings.

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Betty

Home Town: Munising, Michigan, USA

Living In: Strongs, Michigan, USA

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Reviewed: Nov. 19, 2007

I thought this was very good! People have commented on the "gamey-ness" of the stew and I think that really depends on what kind of deer you use. We used doe meat because I think buck meat is way too gamey, and the doe meat was delicious- didn't even know it was deer! I too let it simmer all afternoon and the meat was quite tender!

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Angela

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Reviewed: Oct. 28, 2007

I added fresh cherry tomatoes and celery. I also used 1/2 merlot red wine and beef broth instead of the water. My husband also added 1/2 of a beer. He added hot sauce to his when it was done. We cooked it in a dutch oven over the campfire. It was so good!

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Monica

Cooking Level: Expert

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Reviewed: Oct. 3, 2007

I also found this to be very gamy the first day I made it. It was almost inedible. I then threw in a can of tomatoes and put the pot in the fridge for 2 days. The stew tasted much better after that and most of the gamy taste was gone. Next time I may use part wine instead of water during the stewing phase.

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Kate19

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Reviewed: Aug. 6, 2007

this was excellent. I also cooked in a slow cooker and also used beef broth for most of the water. Husband was reluctant to try it but did say that he did like it. Would definitely make it again and would even try with stew beef

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Woodsey88

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Reviewed: Mar. 12, 2007

Being scottish we love venison and this was my first attempt at a venison stew - all the family loved it. Really easy with superb results - a keeper!

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Ruthie B

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Reviewed: Mar. 7, 2007

Good overall. Not overly gamey. Hubby said it needed more flavor, though.

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Nicole

Cooking Level: Expert

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Reviewed: Feb. 11, 2007

Love this recipe! I added beef base and other vegetables, according to preference. It all depends on the meat itself.

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Peggiesu

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Reviewed: Jan. 4, 2007

This recipe was a good starter. I made some changes on the 2nd batch, doubled the garlic, added a cup of leeksand mushrooms, replaced half of the water with, hearty, bold red wine, a Cab would work well. I used Fortessemo jug wine. Also I didn't have the full amount of venison, so I added some beef bottom round. I think the wine killed the gameyness.

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chuckl1000

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Reviewed: Oct. 16, 2006

What a great stew. Just used Mule Deer and Black Tail stew meat in this recipie and everyone loved it. Great with a flaky crust french bread with butter and a ice cold glass of milk. Lasted me and my wife for 4 days, and it only gets better with age.

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krispykop

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Reviewed: Jan. 2, 2006

This was delicious! It was not at all gamey. It had wonderful flavor and could have easily passed for beef stew. I did not add oregano but I doubled the garlic. Thanks for this wonderful recipe.

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Holly Kilcer

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Reviewed: Jan. 10, 2005

This stew was delicious! I did let it cook practically all afternoon before adding the veggies - in order to make the deer meat extremely tender. I also added more vegetables (corn, green beans, etc.) This is a keeper!

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JAASJENN

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