VENISON STEW
I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
COUNTRY STYLE VENISON STEW
Make and share this Country Style Venison Stew recipe from Food.com.
Provided by Iowahorse
Categories Stew
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Cut bacon into 1" cubes and saute in large saucepan until lightly browned.
- Remove and set aside.
- Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings.
- Stir in flour.
- Lower heat and let brown 2-3 minutes, stirring several times.
- Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.
- Add all the other ingredients, except peas, and continue to simmer to make a thick stew.
- Simmer peas in a separate pan until done.
- Strain and spoon over or around stew when served.
- Great accompanied by buttered corn muffins and a salad.
Nutrition Facts : Calories 784.2, Fat 31.7, SaturatedFat 10.8, Cholesterol 231.5, Sodium 650.1, Carbohydrate 56.8, Fiber 9.1, Sugar 14.8, Protein 66.4
VENISON OR BEEF COUNTRY STYLE STEW
This recipe comes out of a 1990 NAHC Wild Game Cookbook. It's delicious with venison or beef. This is a crock pot recipe. This recipe can easily be cut in half to serve 3-4 people.
Provided by Catnip46
Categories Stew
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cube the venison or beef. Add to crock pot. Add the rest of the ingredients and cook on high for 30 minutes. Reduce to low and simmer 6-8 hours. Serve over noodles or rice.
Nutrition Facts : Calories 299, Fat 8.4, SaturatedFat 3.3, Cholesterol 163.8, Sodium 1341.2, Carbohydrate 9.4, Fiber 1, Sugar 1.2, Protein 45.1
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