Deer Venison Stew Recipes

Deer Venison Stew

 8 slices bacon cut into 1/2-inch pieces

2 lbs. boneless deer venison, cut into 1-inch cubes

4 cup water

2 cup dry red wine

1 tsp. salt

1/2 tsp. dried thyme leaves

1/2 tsp. dried marjoram leaves

1/2 tsp. pepper

8 oz. tiny pearl onions (2 c.)

4 med. carrots, cut into 1-inch pieces

2 lg. potatoes, cut into 1-inch pieces

1 cup cold water

1/3 cup all-purpose flour

1 tsp. browning sauce, if desired

Cook bacon in 4-quart Dutch oven until crisp. Remove bacon. Cook deer venison in fat until brown. Add water, wine, salt, thyme, marjoram, and pepper; heat to boiling. Reduce heat; simmer for 2 hours. Stir in onions, carrots, and potatoes. Cook until vegetables are tender. Shake 1/2 cup cold water and flour in a container and then pour into stew. Add browning sauce. Boil 1 minute. Sprinkle in bacon and parsley.

Deer Venison Stew

2 lbs. ground deer venison

2 lg. onions, diced

2 cans pinto beans

2 cans tomatoes

1 can whole corn

1/2 cabbage, chopped

Salt and pepper

1 tsp. cumin

In large skillet brown and drain deer venison and onions. Add remaining ingredients; bring to a boil, stirring occasionally. Cover and simmer for 30 minutes. Serve with cornbread on a cold winter's day!

Deer Venison Stew

2 tb Cooking oil

2 lb Deer Venison stew meat

3 lg Onions, coarsely chopped

2 Garlic cloves, crushed

1 tb Worcestershire sauce

1 Bay leaf 1 teaspoon dried oregano

1 tb Salt

1 ts Pepper

3 c Water

7 Potatoes, peeled and quartered

1 lb Carrots, cut into 1-inch pieces

1/4 c All-purpose flour

1/4 c Cold water

-Bottled browning sauce, optional

Heat oil in a Dutch oven. Brown deer venison. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, 1-1/2 to 2 hours or until deer venison is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf.

8-10 servings.

Deer Venison Stew

2 lb Deer Venison, cubed

1 c Peas

1 lg Onion, diced

1 Celery stalk, diced

1 Garlic clove, diced

2 oz Marsale wine (optional)

1 cn Drained potatoes, diced

1 ts Salt and pepper

4 Fresh carrots, diced

1 ts Cornstarch

1 c Corn

Fill crockpot half full of water. Add vension, onion, garlic, potatoes, carrots, corn, peas, celery, Marsala, salt and pepper. Stir in cornstarch. If needed, add an extra cup of water. Cover. Cook on low heat for eight hours.

Deer Venison Stew

2 lb Deer Venison

5 lg Potatoes

4 c Water

7 Pieces celery

1 pk Stew seasoning

5 lg Carrots

1 Jar salsa

1 sm Onion

Using at least a 3-quart crockpot, put water, seasoning and salso into pot and start cooking. Cut potatoes, celery, carrots and onions in bite size pieces. Add to pot. Cut Deer Venison in bite size pieces, remembering to cut off all fat. Place in crock pot and let cook on high for at least 8 hours.

Deer Venison Stew from Fred Goslin

1 lb Deer Venison [cubed]

2 tb Oil

6 c Water

1 c Onions [chopped]

1 c Peas

1 c Green beans

4 lg Potatoes [peeled & chopped]

1 1/2 c Carrots [sliced]

1 c Corn

1 ts Salt

1/4 ts Pepper

2 Bay leaves

3 tb Cornstarch

1 c Cold water

Brown the Deer Venison in the oil in a stock pot then drain.

Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the deer venison and veggies are tender.

Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly.

Remove and discard the bay leaves. Serve.

Elk Hunting  Whitetail Deer Mule Deer