Venison Stew II

Venison Stew II


"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."

Ingredients {{adjustedServings}} servings 408 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1105 mg
  • 44%

Based on a 2,000 calorie diet

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  1. 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.
  2. Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
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Reviews 42

  1. 51 Ratings

cooking man

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 taste. 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 recipe. Also, I used carrots instead of parsnips. We thought it was really good... I served it with cornbread. Great recipe!!


This is a good easy recipe for venison. Use whatever root vegetables you have on hand.I personally use a crock pot on a low simmer, and leave it for several hours. It is quite good!