Venison Stew

⏱ 170 mins 🍽 8-10 cups, 8-10 serving(s) 🏷 Deer

This robust venison stew is a comforting dish where the meat is first browned, then slowly simmered with onions, garlic, and herbs until tender. Potatoes and carrots are added later, cooking until soft. The stew is finished with a flour and water mixture to create a rich, thick gravy, with an optional browning sauce for deeper colour. It yields 8-10 servings and takes about 170 minutes to prepare and cook.

Venison Stew

Ingredients

  • 2 tablespoons canola oil
  • 2 lbs venison stew meat (I had 1.5lbs and it turned out great)
  • 3 large onions, coarsely chopped
  • 2 garlic cloves, crushed (I put 4 cloves)
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon cayenne (optional .. I added this)
  • 3 cups water
  • 7 potatoes, peeled and quartered
  • 1 lb carrot, cut into 1-inch pieces
  • 1/4 cup all-purpose flour (less if you want your stew thinner)
  • 1/4 cup cold water
  • 3 tablespoons browning sauce (optional, add more for a darker stew)

Method

  1. Warm the canola oil in a Dutch oven or similar heavy pot.
  2. Brown the venison stew meat on all sides without cooking it through.
  3. Stir in the chopped onions and crushed garlic, allowing them to soften slightly before adding the Worcestershire sauce, bay leaf, oregano, salt, pepper, and 3 cups of water.
  4. Cover the pot and let the stew simmer for 1-1/2 to 2 hours, or until the meat becomes tender.
  5. Introduce the quartered potatoes and carrot pieces, continuing to cook for about 30-45 minutes until the vegetables are soft.
  6. Combine the flour with 1/4 cup of cold water, then stir this mixture into the stew. Cook while stirring until the liquid thickens and begins to bubble.
  7. Stir in the browning sauce at this stage, if you are using it.
  8. Take out and discard the bay leaf before serving.

Nutrition (per serving)

Sodium948700 mg

Recipe details

CategoryDeer
AuthorCapsaicin Guy