Super Delicious 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:

• *Marinate sliced or cubed venison in 1 Tb. frozen white grape juice mixed with 5 oz. water in a lg. container (*large enough for meat & marinate). The venison should be in marinate for 3 days, in refrigerator, to remove the strong game taste.
• After 3 days, Remove venison from *marinate & rinse off. Place prepared venison in cold Crock Pot. Add dry Italian seasoning, stir. Cook venison on high for 1 hr. Half way through hour, add liquid Italian seasoning, stir. Continue cooking on high.
• Meanwhile, cut veggies & put into large bowl. Set aside. Season with salt & pepper to taste.
• Cook venison for 2 hours. Add cut potatoes & carrots to Crock Pot. Continue cooking on high for additional hour. Add remaining veggies & turn crock pot on low. Cook until veggies are tender.
• **Venison will make a small amount of gravy. If more gravy is desired, add packaged gravy (mixed according to package directions).
• Serve hot with **gravy, your favorite bread, & applesauce!

Steps:

• Heat oil in skillet on medium heat and brown venison stew meat.
• Slice carrots to desired size.
• Cut onions into wedges.
• Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.

Steps:

• Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
• Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.

Steps:

• Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.