Venison Stew I Recipe -
Venison Stew I Recipe
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Venison Stew
See how to make a classic stew with venison, carrots, and potatoes. See more

Venison Stew I

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

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  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.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Jan 10, 2005

This was the WORST recipe I have found on this webpage thus far. My husband and I couldn't make it past the gamey taste (and smell)!


184 Ratings

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!

Dec 31, 2002

We were trying to use up some of our stored venison and came across this recipe. It was wonderful! Even our neighbor who said she hated venison liked this stew.

Nov 05, 2011

For people who don't hunt. Would not know that you must soak your venison in cold water to get the blood out of the meat. That is what causes the gamey taste. We process our own deers and the quarters are soaking while I am processing other parts of the meat. Try it sometime, you will never know it was venison.

Jan 19, 2004

I found this a very good way to use up the tougher cuts of meat on a deer. I used brown gravy mix in place of the flour to make a more robust stew.

Jan 25, 2003

This was excellent! I was out of potatoes so I cooked it without and served the stew over egg noodles. Very flavorful and tender! I will definitely save this recipe for the next time we get some venison.

Jan 10, 2011

LOVED IT!!! I don't understand why people rate low because you can "still taste the deer" If you don't like wild meat, don't eat it! doesn't mean the recipe was gross! I ran out of worcestershire so i made a substitution with soya/hot sauce combo (yes this is a valid sub!) I also didn't have oregano and substituted it for italian seasoning instead. I seasoned my meat with garlic powder, seasoning salt and roasted red pepper flakes and browned it with the onions in a frying pan. I then put it all in a roaster and cooked it in the oven for an hour at 425. I cut my potatoes smaller as a personal preference and added the potatoes and carrots and popped it back in the oven for another half hour. This was an excellent recipe! The flavour is perfect,and the meat is extremely tender. Love it! will definitely make this again and again! thank you for sharing!


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 1147 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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