Recipe by BUCHKO
"This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles."
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venison stew meat
potatoes, peeled and quartered
An excellent venison stew recipe for folks who do not like a "wild game taste". A slow cooker is essential. The looker to slow cook it, the better the flavors will blend, and the less gamey it will taste. I recommend slow cooking for 5 hours, chilling overnight, and then again slow cooking for another 5 hours. This maximizes flavor without making the veggies mushy. Also, additional flour should not be needed if the meat is first dredged in flour before browning.
ehhh... the meat was tender with the slow cooker verson but nothing spactacular and we didn't care for the flavor of the rest of it
I made this yesterday and it was awesome! I did make a couple of changes though... I omitted the onion and used onion juice instead. And I only used half the amount of onion that was listed in the recipe. Also, I used carrots instead of parsnips. We thought it was really good... I served it with cornbread. Great recipe!!
This is a good easy recipe for venison. Use whatever root vegetables you have on hand.I personally use a crock pot on a low simmer, and leave it for several hours. It is quite good!
I made this last night. Delicious! I did make a few changes.
~ I used my crockpot and put it on low for about 8 hours
~ I used a box of beef stock and a splash of red wine instead of water
~ I didn't have parsnips, but I did add 1 cubed sweet potato, a couple chopped carrots and some celery
I thought it was very tasty!
This was a fantastic recipe. I followed it to the letter with great results with only two exceptions.I used carrots instead of parsnips, and instead of mixing the flour in water in at the end, I made a rue (really simple!) with butter and flour and added that instead. The result was a thick, hearty, and savory stew that everyone just loved!
This recipe is delicious! I've tried many ways to cook venison tenderloin and this is sooo good! I did make a couple of changes: only used 2 onions, and substituted baby carrots for parsnips which I had on hand. This cooked in the crockpot on low all day. When I got home from work, I whipped up some hot, homemade buttermilk biscuits to use in "sopping up" the gravy -- oh my goodness! Talk about some comfort food!
I'm not a stew or venison lover, but hubby is and he went wild over this. I did have to add a few of my own seasonings and I bought a bag of soup greens which included all of the root vegies that normally go into a stew. Thanks so much Nancy!
* Percent Daily Values are based on a 2,000 calorie diet.
Venison Stew II
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 408
** Calories from Fat: 68
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