Time 2h20m Yield 8 servings. Number Of Ingredients 15 Steps:
In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
Yield 7 Number Of Ingredients 13 Steps:
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes and carrots; cook until tender. Combine flour and water. Stir into the stew. Remove bay leaf before serving.
Time 1h25m Yield 4 servings. Number Of Ingredients 17 Steps:
In a Dutch oven, brown venison in oil over medium-high heat; drain. Stir in the broth, thyme, marjoram, parsley, garlic and salt. Place peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the potatoes, onion, carrots and celery; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables tender. Discard herb bag. In a small bowl, combine flour, water and browning sauce until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Time 6h25m Yield 10 Number Of Ingredients 21 Steps:
Toss venison in flour to coat. Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker. Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours. Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours. When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed. Serve stew in a bowl over egg noodles.
More about “hearty venison stew recipes”
Time 4h15m Yield 2 1/2 quarts, 8 serving(s) Number Of Ingredients 13 Steps:
Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot. Add remaining ingredients and stir to mix. Cover and cook on low for 8-10 hours or high for 4-5 hours.
