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 meat; 2 crushed garlic cloves; 3 large onions, coarsely chopped; 1 Tbsp. Worcestershire sauce; 1 bay leaf; 1 tsp. dried oregano; 1 Tbsp. salt; 1 tsp. pepper; 3 c. water; 6 medium potatoes, peeled and quartered; 1 lb. carrots, cut into 1-inch pieces; 1/4 c. flour; 1/4 c. cold water; bottled browning sauce

Servings: persons

2 Tbsp. cooking oil
2 lb. venison meat
2 crushed garlic cloves
3 large onions, coarsely chopped
1 Tbsp. Worcestershire sauce
1 bay leaf
1 tsp. dried oregano
1 Tbsp. salt
1 tsp. pepper
3 c. water
6 medium potatoes, peeled and quartered
1 lb. carrots, cut into 1-inch pieces
1/4 c. flour
1/4 c. cold water
bottled browning sauce

1
Heat oil in Dutch oven.
2
Brown meat; add onions, garlic, Worcestershire, bay leaf, oregano, salt, pepper and 3 cups water. Simmer, covered for 1 1/2 to 2 hours or until meat is tender.
3
Add potatoes and carrots and continue cooking about 30 minutes or until vegetables are done.
4
Mix flour and cold water; stir into stew until thickened.
5
Heat until bubbly hot.
6
Add browning sauce if desired.

371

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 meat, 2 crushed garlic cloves, 3 large onions, coarsely chopped, 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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