CooksRecipes Logo

| Home | Cooking Dictionary | Cooking Charts | Tips & How-To's | Holiday Recipes | Video Recipes | Recipe Box |

Family Favorite Recipes Family-Favorite Recipes

Redibase

Mr Espresso Coffee

Subscribe Button

Search for recipes throughout the entire site or select one of the recipe collections from the drop-down menu on the search tool below:

Recipe Collections
Meal Course or Part:
Appetizer & Snack Recipes
Bars & Brownie Recipes
Beverage Recipes
Bread Recipes
Breakfast & Brunch Recipes
Cake & Frosting Recipes
Candy & Fudge Recipes
Cookie Recipes
Dessert Recipes
Pie & Pie Crust Recipes
Salad & Salad Dressings
Sandwich Recipes
Sauces & Condiments
Side Dish Recipes
Soups, Stews & Chili
Entrées:
Beef Recipes
Chicken Recipes
Ground Meat & Sausage Recipes
Lamb Recipes
Pork Recipes
Fish & Seafood Recipes
Turkey Recipes
Veal Recipes
Vegetarian Recipes
Wild Game Recipes
Health & Diet:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisine:
Asian Recipes
International Recipes
Italian & Mediterranean Recipes
Mexican & Southwestern Recipes
Specialty Recipes:
BBQ & Grilling Recipes
Family-Favorite Recipes
Holiday Recipes
Pasta Recipes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

A hearty venison stew, simmered long and slow for richer flavor and tenderness.

Venison Stew

2 tablespoons vegetable oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, finely minced
3 cups low-salt beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 dried bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium potatoes, peeled and quartered
3/4 pound carrots, peeled and cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
  1. Heat oil in a Dutch oven over medium heat. Add venison and cook until all sides are nicely browned.
  2. Add onions and garlic and cooked, stirring often, until onions are softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy sauce, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 to 2 hours or until meat is tender.
  3. Add potatoes and carrots and continue to cook, covered, until vegetables are tender, about 20 to 30 minutes.
  4. In a small bowl or cup, combine flour and water until smooth; stir into stew. Cook and stir until thickened and bubbly.
  5. Remove bay leaf and serve.

Makes 8 servings.

Recipe Reviews:

Rate and submit your comments about this recipe below.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle


| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2013 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy |