How to Make Venison Stew II - A Step-by-Step Guide

When it comes to comfort food, few things beat a hearty stew on a chilly day. And if you're looking for a unique and flavorful stew, venison is the perfect meat to use. Venison, or deer meat, is lean, tender, and has a rich, gamey flavor that pairs perfectly with the earthy and savory ingredients commonly found in stew. This Venison Stew II recipe is a delicious way to enjoy this special meat, and it's sure to become a new favorite in your household.

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Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds venison stew meat
  • 3 onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 tablespoon salt
  • 3 cups water
  • 7 small potatoes, peeled and quartered
  • 1 pound parsnip, chopped
  • ¼ cup all-purpose flour
  • ¼ cup water

Information

  • Servings: 7
  • Yield: 6 to 8 servings

  • In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
  • Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
  • Nutrition

    408 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 110mg
    • Sodium: 1105mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 8g
    • Total Sugars: 7g
    • Protein: 35g
    • Vitamin C: 49mg
    • Calcium: 69mg
    • Iron: 7mg
    • Potassium: 1469mg