Venison Stew Recipe

Name: Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. venison meat, cut into bite size pieces; 2 c. flour; 2 tsp. seasoned salt; freshly ground pepper; 6 to 8 Tbsp. butter; 2 c. Burgundy wine (hearty, dry, red); 2 c. beef bouillon; 1/2 c. dry white wine; 6 carrots, sliced; 6 stalks celery, diced; 2 medium onions, sliced; 4 cloves garlic, pressed; 3 to 4 bay leaves; 2 Tbsp. chopped fresh parsley; 1/2 tsp. chives, chervil and thyme, mixed; 1 lb. small potatoes or cut to golf ball size; 1 c. dairy sour cream; 2 tsp. paprika; 1 lb. sliced mushrooms

Servings: persons

4 lb. venison meat, cut into bite size pieces
2 c. flour
2 tsp. seasoned salt
freshly ground pepper
6 to 8 Tbsp. butter
2 c. Burgundy wine (hearty, dry, red)
2 c. beef bouillon
1/2 c. dry white wine
6 carrots, sliced
6 stalks celery, diced
2 medium onions, sliced
4 cloves garlic, pressed
3 to 4 bay leaves
2 Tbsp. chopped fresh parsley
1/2 tsp. chives, chervil and thyme, mixed
1 lb. small potatoes or cut to golf ball size
1 c. dairy sour cream
2 tsp. paprika
1 lb. sliced mushrooms

1
Combine flour, seasoned salt and pepper in plastic bag.
2
Shake cubes of meat until well coated.
3
Melt butter in frying pan over medium heat.
4
Add meat and brown.
5
Don't overcook.
6
Put meat in a large stew pot.
7
Add Burgundy wine, beef bouillon and white wine. Bring to a low boil.
8
Add carrots, celery, onions, garlic, bay leaves, parsley and herbs. Cover and cook 1 hour.
9
Add potatoes, mushrooms and salt and pepper.
10
Cook until potatoes are tender. Stir in sour cream and 2 teaspoons paprika.
11
Simmer for 10 minutes.

2157

kcal

Calories

155

Fat

144

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 19 ingredients. The key ingredients include: 4 lb. venison meat, cut into bite size pieces, 2 c. flour, 2 tsp. seasoned salt, freshly ground pepper, 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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