Venison Stew II

Rating: 4.6 stars
55 Ratings
  • 5 star values: 41
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary

Servings:
7
Yield:
6 to 8 servings
Nutrition Info
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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

Nutrition Facts

Per Serving:
408 calories; protein 35g; carbohydrates 50g; fat 7.5g; cholesterol 110.2mg; sodium 1105.4mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

cooking man
Rating: 5 stars
09/14/2003
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. Read More
Helpful
(70)

Most helpful critical review

SAM
Rating: 3 stars
10/27/2010
ehhh... the meat was tender with the slow cooker verson but nothing spactacular and we didn't care for the flavor of the rest of it Read More
Helpful
(1)
55 Ratings
  • 5 star values: 41
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
cooking man
Rating: 5 stars
09/14/2003
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. Read More
Helpful
(70)
Shauna
Rating: 5 stars
12/26/2007
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!! Read More
Helpful
(53)
SHUBUG
Rating: 5 stars
02/27/2003
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! Read More
Helpful
(40)
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Kristy Nordeen
Rating: 5 stars
02/29/2008
I made this last night. Delicious! I did make a few changes. ~ I used my crockpot and put it on low for about 8 hours ~ I used a box of beef stock and a splash of red wine instead of water ~ I didn't have parsnips, but I did add 1 cubed sweet potato, a couple chopped carrots and some celery I thought it was very tasty! Read More
Helpful
(33)
Kenneth
Rating: 5 stars
11/23/2008
This was a fantastic recipe. I followed it to the letter with great results with only two exceptions.I used carrots instead of parsnips, and instead of mixing the flour in water in at the end, I made a rue (really simple!) with butter and flour and added that instead. The result was a thick, hearty, and savory stew that everyone just loved! Read More
Helpful
(30)
cooking4coach
Rating: 5 stars
02/06/2007
This recipe is delicious! I've tried many ways to cook venison tenderloin and this is sooo good! I did make a couple of changes: only used 2 onions, and substituted baby carrots for parsnips which I had on hand. This cooked in the crockpot on low all day. When I got home from work, I whipped up some hot, homemade buttermilk biscuits to use in "sopping up" the gravy -- oh my goodness! Talk about some comfort food! Read More
Helpful
(17)
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LINDA MCLEAN
Rating: 4 stars
04/16/2007
I'm not a stew or venison lover but hubby is and he went wild over this. I did have to add a few of my own seasonings and I bought a bag of soup greens which included all of the root vegies that normally go into a stew. Thanks so much Nancy! Read More
Helpful
(14)
MommyBeckington
Rating: 5 stars
02/05/2008
Awesome! We have made this 3 times already. Great cold weather food. Excellent flavor. The first time we found that we had too many potatoes and it sucked up all the juice. The next time we adjusted a bit and loved it even more. We are thoroughly enjoying cooking up all our venison. Thanks for the recipe! Read More
Helpful
(12)
Rosalind Rodgers Daily
Rating: 5 stars
12/21/2005
The best for stew lovers. Even my finicky son liked it. Read More
Helpful
(8)
SAM
Rating: 3 stars
10/27/2010
ehhh... the meat was tender with the slow cooker verson but nothing spactacular and we didn't care for the flavor of the rest of it Read More
Helpful
(1)
More Reviews
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