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Reviewed: Feb. 29, 2008

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!

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Kristy

	Cooking Level: Expert Home Town: Lino Lakes, Minnesota, USA Living In: Hopkins, Minnesota, USA
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Reviewed: Feb. 19, 2008

Excellent stew consistency if you make it exactly like the recipe calls for. I think it needs a little more spice, but if you don't change a thing it really allows you to taste the individual flavors. Its a keeper.

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J. Pecoraro

	Cooking Level: Expert Home Town: Saint Louis, Missouri, USA
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Reviewed: Feb. 5, 2008

Awesome! We have made this 3 times already. Great cold weather food. Excellent flavor. The first time we found that we had too many potatoes and it sucked up all the juice. The next time we adjusted a bit and loved it even more. We are thoroughly enjoying cooking up all our venison. Thanks for the recipe!

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MommyBeckington

	Cooking Level: Expert Home Town: Orland Park, Illinois, USA Living In: Shelbyville, Kentucky, USA
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Reviewed: Jan. 1, 2008

I added more water and cooked it in the crock pot. It went fast- this stew has excellent flavor, even my picky kids were asking for more. You could add any type of root vegetable you had on hand.

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gingabebe


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Reviewed: Dec. 26, 2007

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!!

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5 users found this review helpful

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Shauna

	Cooking Level: Intermediate Living In: Nashville, Tennessee, USA
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Reviewed: Apr. 16, 2007

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!

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6 users found this review helpful

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Feb. 7, 2007

Parsnip is out of season in Australia at the moment, so I used white sweet potatoe, and followed the recipe for 7 exactly with intentions of leftovers for the next day. However, there is only 3 of us and the entire pot was consumed in one sitting. Loved it and shall definitely cook it again.

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canardlycook

	Cooking Level: Intermediate
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Reviewed: Feb. 6, 2007

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!

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cooking4coach


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Reviewed: Jan. 16, 2007

Wonderful... cooked as is, except added carrots instead of parsnips, and it came out perfect. Would make again! Thanks for the recipe.

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5 users found this review helpful

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GASORREN


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Reviewed: Dec. 21, 2005

The best for stew lovers. Even my finicky son liked it.

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rosalind


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Reviewed: Sep. 14, 2003

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.

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cooking man


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Reviewed: Feb. 27, 2003

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!

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8 users found this review helpful

Reviewer:

SHUBUG


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