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My review
Venison Stew
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Jenny Ziemann
"Simple and versatile stew. This is the 'base' recipe I use and add or change to whatever I have on hand."
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Ingredients
2 h 25 m servings 351Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C).
- Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
- Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
- Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
- Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.
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Footnotes
- Cook's Note:
- Vegetable broth can be substituted for the chicken broth, if desired.
- Add butter to the flour to make a roux, if desired.
Nutrition Facts
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Reviews
Read all reviews 2128 Ratings
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Most helpful positive review
2/26/2016
This recipe was great. I don't have a Dutch oven so after step 4, I put everything together in a crock pot on high for 3 hours.
Most helpful critical review
11/12/2019
Good flavor but SOOOOO watery. Not enough flour or something. I was so disappointed after spending so much time and effort to make this.
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2/26/2016
This recipe was great. I don't have a Dutch oven so after step 4, I put everything together in a crock pot on high for 3 hours.
5/15/2016
I have been cooking with venison for many years. This is the best venison stew recipe I have ever made. The flavor was outstanding and the venison was tender and juicy. Yum.
9/30/2015
I liked this very much. I added a few stalks of celery with the carrots and just a little more beef and chicken stock after the first hour but I probably could have just let it go. I was worri...
1/12/2017
I've made a lot of venison stews, so for me to give this five stars means it is excellent. I did make changes. I halved the recipe because I didn't need to feed so many people. I left out the...
1/3/2015
Love this! I use any root veggies and the flavor is always great
12/30/2016
Great recipe! My only changes were to use sweet potatoes and turnips as I didn t have red potatoes or mushrooms. The broth is rich, thick, and flavorful. I think using at least one sweet vegg...
1/20/2019
As long as my brother keeps getting a deer every year, I will continue to use this recipe. No peas and left in oven an extra 30 minutes. Wonderful!
1/4/2019
I have never reviewed anything in my LIFE !! But I just finished a bowl of this stew. INCREDIBLE The best Venison I have ever eaten.I followed recipe just as written
6/24/2018
Substituted the tomatoe paste with 1 tin puree Added some diced bacon and beef brisket. Great recipe or base with additional ingredients according to the stock in your cupboard