Venison Stew Recipe

Name: Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cubed marinated venison; ½ cup red wine; 3 tablespoons oil or 3 tablespoons butter; 1 onion, chopped; 1 carrot, chopped; 1 stalk celery, chopped; 2 tablespoons tomato puree; 1 cup marinade; 1 cup beef gravy; 1 tablespoon red currant jelly; 1 tablespoon heavy cream

Servings: persons

2 lbs cubed marinated venison
½ cup red wine
3 tablespoons oil or 3 tablespoons butter
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 tablespoons tomato puree
1 cup marinade
1 cup beef gravy
1 tablespoon red currant jelly
1 tablespoon heavy cream

1
Drain and pat dry the venison.
2
Strain and reserve the marinade.
3
Brown the venison in the fat.
4
Transfer to casserole.
5
Add salt, pepper, and all but the last two ingredients.
6
Cook covered in 325 oven for 2 -3 hours.
7
OR cook in slow cooker .
8
Remove venison to serving dish.
9
Strain liquid add red currant jelly and cream and heat to warm but do not boil.
10
Serve with crusty warm bread or oven fries and a veggie of choice.
11
Requires a robust burgundy for even more pleasure.

264

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 11 ingredients. The key ingredients include: 2 lbs cubed marinated venison, ½ cup red wine, 3 tablespoons oil or 3 tablespoons butter, 1 onion, 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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