Venison Stew Recipe

Name: Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 lbs. Venison, cut into 2 in. cubes; 1/2 c. Flour; Salt & Pepper to taste; 6 Tbsp. Olive Oil; 1 tsp. Thyme; 1 tsp. Rosemary; 2 c. Beef Broth; 1 c. Red Wine; 2 medium Onions, quartered; 2 Cloves of Garlic, minced; 6 Carrots, cut into 1 in. pieces; 20 Button Mushrooms, halved; 2 tsp. Butter; 2 Tbsp. Lemon Juice; 2 Tbsp. Brown Sugar

Servings: persons

3 lbs. Venison, cut into 2 in. cubes
1/2 c. Flour
Salt & Pepper to taste
6 Tbsp. Olive Oil
1 tsp. Thyme
1 tsp. Rosemary
2 c. Beef Broth
1 c. Red Wine
2 medium Onions, quartered
2 Cloves of Garlic, minced
6 Carrots, cut into 1 in. pieces
20 Button Mushrooms, halved
2 tsp. Butter
2 Tbsp. Lemon Juice
2 Tbsp. Brown Sugar

1
Dust venison with flour, salt and pepper.
2
Brown it in oil in a hot skillet.
3
Remove venison and put it in a large pot.
4
Add herbs, cover and simmer in wine and beef broth for 2 hours or until tender when tested with a fork.
5
Saute onions, carrots and garlic.
6
Add to stew; cover and simmer for another 40 min.
7
Brown mushrooms in butter; and add to stew and simmer uncovered for 15 min.
8
Stir in lemon juice and brown sugar.

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

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: 3 lbs. Venison, cut into 2 in. cubes, 1/2 c. Flour, Salt & Pepper to taste, 6 Tbsp. Olive Oil, 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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