Venison Stew Recipe

Name: Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. cooking oil; 2 lb. venison stew meat; 3 large onions, chopped; 2 garlic cloves, crushed; 1 Tbsp. Worcestershire sauce; 1 bay leaf; 1 tsp. oregano; 1 Tbsp. salt; 1 tsp. pepper; 3 c. water; 7 potatoes, cubed; 1 lb. carrots, cut; 1/4 c. all-purpose flour; 1/4 c. cold water; Kitchen Bouquet (optional)

Servings: persons

2 Tbsp. cooking oil
2 lb. venison stew meat
3 large onions, chopped
2 garlic cloves, crushed
1 Tbsp. Worcestershire sauce
1 bay leaf
1 tsp. oregano
1 Tbsp. salt
1 tsp. pepper
3 c. water
7 potatoes, cubed
1 lb. carrots, cut
1/4 c. all-purpose flour
1/4 c. cold water
Kitchen Bouquet (optional)

1
Heat oil in large pot.
2
Brown meat.
3
Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
4
Simmer, covered, for 1 1/2 to 2 hours.
5
Add potatoes and carrots.
6
Continue to cook 30 to 45 minutes.
7
Mix flour and water together.
8
Stir into stew.
9
Cook and stir until thickened and bubbly.
10
Add Kitchen Bouquet if desired.
11
Remove bay leaf.

413

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 15 ingredients. The key ingredients include: 2 Tbsp. cooking oil, 2 lb. venison stew meat, 3 large onions, chopped, 2 garlic cloves, crushed, 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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