Venison Stew I116 Reviews
“A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.” - by BUCHKO
Original recipe yields 6 to 8 servings
- 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.
- Add potatoes and carrots; cook until tender.
- Combine flour and water. Stir into the stew. Remove bay leaf before serving.
Amount Per Serving (7 total)
- 386 cal
- 7.5 g
- 44.6 g
Based on a 2,000 calorie diet
Reviews (116)Rate This Recipe
"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, ve..." See morenison 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..." See more.) This is a keeper!"
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