VENISON STEW RECIPE CROCK POT RECIPES

Name: Hearty Venison Stew - Crock-Pot
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 2 1/2 quarts, 8 serving(s)
Ingredients: 1 1/2 lbs venison, cut into 1 inch cubes; 1/4 cup flour; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 1/2 cups low sodium beef broth; 1 teaspoon Worcestershire sauce; 2 garlic cloves, minced; 2 bay leaves; 1/2 teaspoon paprika; 3 carrots, sliced; 4 potatoes, diced; 2 onions, chopped; 2 stalks celery, chopped

HEARTY VENISON STEW - CROCK-POT RECIPE - FOOD.COM

Hearty Venison Stew - Crock-Pot Recipe - Food.com image

This is a great stew for Sunday football. The venison makes it a bit healthier, but it definitely doesn't taste gamey for those who do not prefer wild game.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 2 1/2 quarts, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs venison, cut into 1 inch cubes
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups low sodium beef broth
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon paprika
3 carrots, sliced
4 potatoes, diced
2 onions, chopped
2 stalks celery, chopped

Steps:

Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
Add remaining ingredients and stir to mix.
Cover and cook on low for 8-10 hours or high for 4-5 hours.

Nutrition Facts : Calories 221.4, FatContent 2.3, SaturatedFatContent 0.8, CholesterolContent 71.4, SodiumContent 109, CarbohydrateContent 27.4, FiberContent 3.7, SugarContent 3.3, ProteinContent 22.4

VENISON STEW RECIPE | ALLRECIPES

Venison Stew Recipe | Allrecipes image

Simple and versatile stew. This is the 'base' recipe I use and add or change to whatever I have on hand.

Provided by Jenny Ziemann

Categories Stew

Total Time 2 hours 25 minutes

Prep Time 20 minutes

Cook Time 2 hours 5 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons bacon grease
2 pounds venison, cut into chunks
1 onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon anchovy paste
3 tablespoons all-purpose flour
1 cup red wine
1 cup beef broth
1 cup chicken broth
1 teaspoon ground thyme
2 bay leaves
1 pound small red potatoes, chopped
4 carrots, chopped
½ cup sliced mushrooms
½ cup frozen peas
1 pinch salt and ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 308.8 calories, CarbohydrateContent 25.6 g, CholesterolContent 114.7 mg, FatContent 3.7 g, FiberContent 3.9 g, ProteinContent 35 g, SaturatedFatContent 1.4 g, SodiumContent 375.1 mg, SugarContent 5.2 g

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