Venison Stew II Recipe -
Venison Stew II Recipe

Venison Stew II

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"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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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  1. In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
  2. Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Oct 27, 2010

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


51 Ratings

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!!

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!

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!

Nov 23, 2008

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!

Feb 06, 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!

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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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 50 g
  • 16%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 35 g
  • 70%
  • Sodium
  • 1105 mg
  • 44%

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

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