Venison Stew

This hearty stew, loaded with vegetables and rich seasonings, is a great way to enjoy venison at home.

  • Prep Time 30 min
  • Total Time 3 hr 20 min
  • Servings 5

Ingredients

4
slices bacon, cut into 1/2-inch pieces
1
pound boneless venison, cut into 1-inch cubes
2
cups water
1
cup dry red wine
1/2
teaspoon salt
1/4
teaspoon dried thyme leaves
1/4
teaspoon dried marjoram leaves
1/4
teaspoon pepper
4
ounces pearl onions (1 cup)
2
medium carrots, cut into 1-inch pieces
1
large potato, cut into 1-inch pieces
1/2
cup cold water
3
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon browning sauce, if desired
2
tablespoons chopped fresh parsley

  • 1 Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve.
  • 2 Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender.
  • 3 Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
  • 4 Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.

Expert Tips

Lean venison, once only a regional favorite, is now a popular restaurant menu item.

Make this rich, flavorful stew with beef, too. Just use 1 pound beef stew meat intead of venison.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
205
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
80 mg
80 %;
Sodium
580 mg
580 %;
Total Carbohydrate
19 g
19 %
(Dietary Fiber
2 g
2 %
),
Protein
24 g
24 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
10%;
Calcium
2%;
Iron
24%;
Exchanges:
1 Starch; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.