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Venison Stew I

Venison Stew I



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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings



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


  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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Lizette Blackwell

Lizette Blackwell


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 off, venison is so tough and mildly gamey tasting. So, I have never been thrilled when my husband cooks it. It was always so tough and gummy. I felt like I would never chew it enough to swallow it. I thought it would be great to slow cook this type of meat to help tenderize it. I ran across this recipe and boy were we surprisingly impressed. I didn't change a thing in the recipe. I cooked it for 2 hours, added the carrots and tatoes and cooked it until they were tender. Then I served it over mashed potatoes. This was so good I wish my mouth was bigger. Try this, you will not be disappointed.




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 beans, etc.) This is a keeper!

Paige B

Paige B


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.

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