Michigan Venison Stew Recipes

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.

Steps:

• sear venison in oil until browned add spices ,brown not burn
• add water
• add juice sauce
• garlic and onion
• cook for 2 hours
• add veggies
• cook 30 more minutes
• remove meat and veggies.
• add roux that you have mixed together
• pour into stock
• stir
• add back meat and veggies
• cook 15 more minutes.

Steps:

• 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.
• Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.