Michigan Venison Stew

Eats Now Editorial Team · Soups & Stews

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Michigan Venison Stew – a delicious recipe with oil, water, lemon juice, Worcestershire sauce, garlic, onion. Easy to follow and perfect for any occasion.

Servings: persons

2 lbs venison, cubed 2 inch pieces
1 tablespoon oil, lard mentioned
2 cups water, boiling
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 garlic clove
1 onion, sliced
1 bay leaf
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 dash clove
1 dash allspice
3 carrots, sliced
2 potatoes, large 1/4 ed
6 white pearl onions
roux
2 tablespoons flour
1 cup water

1
sear venison in oil until browned add spices ,brown not burn
2
add water
3
add juice sauce
4
garlic and onion
5
cook for 2 hours
6
add veggies
7
cook 30 more minutes
8
remove meat and veggies.
9
add roux that you have mixed together
10
pour into stock
11
stir
12
add back meat and veggies
13
cook 15 more minutes.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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