Venison Stew

"A great fall or winter dish. I never used to enjoy venison, but this recipe actually makes me look forward to hunting season. Serve with whole grain bread and butter and a full-bodied red wine. This recipe is our revised version of Venison Stew from Betty Crocker's American Country Cooking, 1987."
 
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Ready In:
3hrs 15mins
Ingredients:
15
Yields:
4 quarts
Serves:
10
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ingredients

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directions

  • 1. Cook bacon in 6-8 quart dutch oven or stock pot, stirring occasionally, until crisp.
  • 2. Remove bacon with slotted spoon; reserve.
  • 3. Cook and stir venison in bacon fat until brown, about 5 minutes.
  • 4. Add beef broth, wine, bay leaf, thyme, marjoram, garlic, pepper. Heat until boiling; reduce heat.
  • 5. Cover and simmer until venison is almost tender, about 2 hours.
  • 6. Stir in onions, carrots, celery, potato. Heat until boiling; reduce heat.
  • 7. Cover and simmer until vegetables are tender, about 30 minutes.
  • 8. Combine 1/2 cup cold water and the flour in small container; gradually add to stew.
  • 9. Heat to boiling, stirring constantly.
  • 10. Boil and stir 1 minute.
  • 11. Ladle into bowls and garnish with crispy bacon bits.

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RECIPE SUBMITTED BY

<p>I'm a stay at home mom and wife. Earned BS in Hotel/Motel/Restaurant Management because I thought a restaurant career would be ideal! Before children, maybe. The hours were tough. Now, I enjoy being at home in the kitchen and love to try new recipes. My family is eager too and my husband is a fabulous cook. We are somewhat health conscious - following the food pyramid - but don't really subscribe to low-fat plans. I try to cook from scratch and prefer not to use canned foods, mixes or convenience items. Try to use whole grains vs. white bread, white rice, etc. <br />I'm amazed at how often I use Todd Wilbur's cookbook, Top Secret Restaurant Recipes and the Marshall Fields Cookbook. But, Recipezaar is my primary source for recipes. We rarely eat out.</p>
 
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