Alex Hinson's Venison Stew Recipe Recipe

Name: Alex Hinson's Venison Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb venison cubed; 1/4 c. vegetable oil; 4 x carrots diced; 6 med potatoes cut large pcs; 1 c. diced celery; 1 lrg onion cut large pcs; 1 Tbsp. salt; 1 1/2 tsp freshly-grnd black pepper; 1 1/2 tsp garlic salt; 1 tsp cornstarch; 1/3 c. flour

Servings: persons

3 lb venison cubed
1/4 c. vegetable oil
4 x carrots diced
6 med potatoes cut large pcs
1 c. diced celery
1 lrg onion cut large pcs
1 Tbsp. salt
1 1/2 tsp freshly-grnd black pepper
1 1/2 tsp garlic salt
1 tsp cornstarch
1/3 c. flour

1
In a large stew pan, brown the venison in the oil.
2
Cover with water, and boil till the meat is tender.
3
Drain the water, cover again with water, and bring to a boil.
4
Add in vegetables and seasonings, cover, and let simmer till the vegetables are tender.
5
Put the cornstarch and flour in a shaker, and add in sufficient water to make a thick paste.
6
Shake till cornstarch and flour are completely dissolved.
7
Add in the mix to the stew, stir, cover, and let simmer for about 30 min.
8
Serve with cornbread and enjoy!

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lb venison cubed, 1/4 c. vegetable oil, 4 x carrots diced, 6 med potatoes cut large pcs, and more.

Yes, Alex Hinson's Venison Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Alex Hinson's Venison Stew Recipe

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