“This is a WONDERFUL Venison Stew and also makes a WONDERFUL Beef Stew. It was actually devised by my partner, Dean Ramsey. If you have any questions e-mail me: AlanLeonetti@q.com”
READY IN:
3hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cube the venison into 1 ½ inch cubes. Cut the onion into wedges. Slice the carrots crosswise into 1 ½ inch pieces. Slice the mushrooms.
  2. In a skillet, heat the olive oil over medium-high heat.
  3. In a large mixing bowl, combine the flour, salt and pepper. Coat the cubed venison well and brown both sides in the hot olive oil.
  4. In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder. Bring to a simmer. Add the onion, carrots, peas, lima beans, browned cubed venison and mushrooms. Continue to simmer for about 2 hours.
  5. Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally. Check seasoning for salt and pepper and adjust if necessary.

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