Venison Stew
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 lbs cubed marinated venison
- 1⁄2 cup red wine
- 3 tablespoons oil or 3 tablespoons butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 tablespoons tomato puree
- 1 cup marinade
- 1 cup beef gravy
- 1 tablespoon red currant jelly
- 1 tablespoon heavy cream
directions
- Drain and pat dry the venison. Strain and reserve the marinade. Brown the venison in the fat. Transfer to casserole. Add salt, pepper, and all but the last two ingredients.
- Cook covered in 325 oven for 2 -3 hours. OR cook in slow cooker .
- Remove venison to serving dish. Strain liquid add red currant jelly and cream and heat to warm but do not boil. Serve with crusty warm bread or oven fries and a veggie of choice. Requires a robust burgundy for even more pleasure.
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RECIPE SUBMITTED BY
I'm a food snob who loves to cook even though there are only two of us. My small town has mostly quantity over quality restaurants and I can make better meals so every night I cook. Also sew and play with paper crafts and beading.
Retired and having blast as we travel in an RV always cooking .