Venison Stew

This hearty stew, loaded with vegetables and rich seasonings, is a great way to enjoy venison at home.

Yield

5 servings

Ingredients

4 slices bacon, cut into 1/2-inch pieces
1 pound boneless venison, cut into 1-inch cubes
2 cups water
1 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
4 ounces pearl onions (1 cup)
2 medium carrots, cut into 1-inch pieces
1 large potato, cut into 1-inch pieces
1/2 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon browning sauce, if desired
2 tablespoons chopped fresh parsley

Directions

Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve.

Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender.

Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.

Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.

Estimated Time

Preparation Time: 30 minutes
Cook Time: 2 hours 45 minutes

Additional Information

Lean venison, once only a regional favorite, is now a popular restaurant menu item.

Make this rich, flavorful stew with beef, too. Just use 1 pound beef stew meat instead of venison.

Nutritional Information

1 Serving (1 Serving): Calories 205 (Calories from Fat 45), Total Fat 5 g (Saturated Fat 2 g), Cholesterol 80 mg; Sodium 580 mg; Total Carbohydrate 19 g (Dietary Fiber 2 g), Protein 24 g; Exchanges: 1 Starch; 1 Vegetable; 3 Very Lean Meat

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