Venison Stew Recipe

Name: Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. salt pork, trimmed of all rind and cut into 1/4 inch dice; 2 lb. boneless venison (preferably loin), trimmed of all fat and cut into 2 inch cubes; 1/2 c. flour; 1 c. finely chopped onions; 1/2 tsp. finely chopped garlic; 2 c. chicken stock (fresh or canned); 1 medium-size bay leaf, crumbled; 1/2 tsp. crumbled dried thyme; 1 tsp. salt; 1/4 tsp. freshly ground black pepper; 4 medium potatoes, peeled and quartered; 2 medium carrots, scraped and cut into 2 inch lengths; 2 Tbsp. distilled white vinegar

Servings: persons

1/4 lb. salt pork, trimmed of all rind and cut into 1/4 inch dice
2 lb. boneless venison (preferably loin), trimmed of all fat and cut into 2 inch cubes
1/2 c. flour
1 c. finely chopped onions
1/2 tsp. finely chopped garlic
2 c. chicken stock (fresh or canned)
1 medium-size bay leaf, crumbled
1/2 tsp. crumbled dried thyme
1 tsp. salt
1/4 tsp. freshly ground black pepper
4 medium potatoes, peeled and quartered
2 medium carrots, scraped and cut into 2 inch lengths
2 Tbsp. distilled white vinegar

1
In a heavy 4 to 5-quart pan, fry the salt pork over medium heat until crisp and brown and have rendered all fat.
2
Transfer to paper towels to drain; pour off all but about 4 tablespoons of the fat from the pan. Roll the cubes of venison in the flour to coat them evenly, then shake off excess flour. Over high heat, brown venison in the fat 4 or 5 pieces at a time. As they brown, transfer to a plate. Add onions and garlic to pan, stirring occasionally until soft and translucent, but not brown. Pour in the stock; bring to a boil. Add bay leaf, thyme, salt and pepper and return venison to pan. Reduce heat to low; cover and simmer 1 hour. Add potatoes and carrots to pan; simmer, covered, 30 minutes or until vegetables are tender. Stir in the vinegar; taste for seasoning. Sprinkle pork bits on top and serve at once.

412

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 13 ingredients. The key ingredients include: 1/4 lb. salt pork, trimmed of all rind and cut into 1/4 inch dice, 2 lb. boneless venison (preferably loin), trimmed of all fat and cut into 2 inch cubes, 1/2 c. flour, 1 c. finely chopped onions, and more.

Yes, Venison Stew 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.

Venison Stew

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