Venison Stew II40 Reviews
“This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.” - by BUCHKO
Original recipe yields 6 to 8 servings
- In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
- Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
Amount Per Serving (7 total)
- 408 cal
- 7.5 g
- 50 g
Based on a 2,000 calorie diet
Reviews (40)Rate This Recipe
"An excellent venison stew recipe for folks who do not like a "wild game taste". A slow cooker is essential. The looker to slow cook it, the better the flavors will blend, and the less gamey it will ..." See moretaste. I recommend slow cooking for 5 hours, chilling overnight, and then again slow cooking for another 5 hours. This maximizes flavor without making the veggies mushy. Also, additional flour should not be needed if the meat is first dredged in flour before browning."
"I made this yesterday and it was awesome! I did make a couple of changes though... I omitted the onion and used onion juice instead. And I only used half the amount of onion that was listed in the r..." See moreecipe. Also, I used carrots instead of parsnips. We thought it was really good... I served it with cornbread. Great recipe!! "
Venison Stew I
Slow Cooker Venison Stew
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