Venison Stew

Venison Stew

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

Prep Time

30

Minutes

Total Time

3:20

Hrs:Mins

Makes

5

servings

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 MedalĀ® 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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Lean venison, once only a regional favorite, is now a popular restaurant menu item.
Substitution
Make this rich, flavorful stew with beef, too. Just use 1 pound beef stew meat intead of venison.

Nutrition Information:

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