Venison Stew I

Venison Stew I

154
BUCHKO 6

"A substantial satisfying meal. This stew is tasty served over rice or large egg noodles."

Ingredients

{{adjustedServings}} servings 386 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1147 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

  1. In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
  2. Add potatoes and carrots; cook until tender.
  3. Combine flour and water. Stir into the stew. Remove bay leaf before serving.
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Reviews

154
  1. 180 Ratings

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Oh my goodness. I frequent this site a lot. I use the recipes a lot. But I have never left a review. This recipe was so delicious it prompted me to make a profile so I could review it! First o...

This stew was delicious! I did let it cook practically all afternoon before adding the veggies - in order to make the deer meat extremely tender. I also added more vegetables (corn, green bean...

We were trying to use up some of our stored venison and came across this recipe. It was wonderful! Even our neighbor who said she hated venison liked this stew.