A hearty venison stew, simmered long andslow for richer flavor and tenderness.
Recipe: Venison Stew
2 tablespoons vegetable oil2 pounds venison stew meat3 large onions, coarsely chopped2 garlic cloves, finely minced3 cups low-salt beef broth1 tablespoon Worcestershire sauce1 tablespoon soy sauce1 dried bay leaf1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon pepper6 medium potatoes, peeled and quartered3/4 pound carrots, peeled and cut into1-inch pieces1/4 cup all-purpose flour1/4 cup cold water
Heat oil in a Dutch oven over medium heat.Add venison and cook until all sides are nicely browned.
Add onions and garlic and cooked, stirringoften, until onions are softened, about 3 to 4 minutes. Stirin beef broth, Worcestershire sauce, soy sauce, bay leaf, oregano,salt and pepper. Bring to a boil, reduce heat and simmer, covered,for 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots and continueto cook, covered, until vegetables are tender, about 20 to 30minutes.
In a small bowl or cup, combine flourand water until smooth; stir into stew. Cook and stir until thickenedand bubbly.
Remove bay leaf and serve.
Makes 8 servings.
If the Venison Stew recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog