Venison Stew I Recipe
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Venison Stew I

By: BUCHKO 
"A substantial satisfying meal. This stew is tasty served over rice or large egg noodles."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (95)

What to Drink?
Wine Syrah
Cocktail Sidecar
Chilled Non-Alcoholic Good Ol' Alabama Sweet Tea
 

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Original Recipe Yield 6 to 8 servings
 

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds venison stew meat
  • 3 onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1 tablespoon salt
  • 3 cups water
  • 7 small potatoes, peeled and quartered
  • 1 pound carrots, cut into 1 inch pieces
  • 1/4 cup all-purpose flour
  • 1/4 cup water

Directions

  1. In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
  2. Add potatoes and carrots; cook until tender.
  3. Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 386 | Total Fat: 7.5g | Cholesterol: 110mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 23, 2008 by Lizette Blackwell   view full review
Oh my goodness. I frequent this site a lot. I use the recipes a lot. But I have never left a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 31, 2002 by Paige B   view full review
We were trying to use up some of our stored venison and came across this recipe. It was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 10, 2005 by JAASJENN   view full review
This stew was delicious! I did let it cook practically all afternoon before adding the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 19, 2004 by OLD RIVER ROB   view full review
I found this a very good way to use up the tougher cuts of meat on a deer. I used brown gravy...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 25, 2003 by NATALIESMOM   view full review
This was excellent! I was out of potatoes so I cooked it without and served the stew over egg...
The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 10, 2005 by JMDUVALL   view full review
This was the WORST recipe I have found on this webpage thus far. My husband and I couldn't...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 2, 2006 by Holly Kilcer   view full review
This was delicious! It was not at all gamey. It had wonderful flavor and could have easily...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 29, 2002 by DUHB   view full review
This recipe was pretty easy to do and my husband loved it. Even my 4 year old ate 2 bowls.
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on May 12, 2003 by muffymom   view full review
Great recipe. I have cooked venison once before, so I didn't know how it would turn out. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 29, 2002 by GWYNSHAWOZ   view full review
This is a wonderful easy dish. AWESOME served over rice with some cajun spice!

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