Venison Stew (two recipes) contributed by Randy Rowley


Venison Stew 1


3 lbs. venison, cut into 2″ cubes

1/4 cup drippings

Boiling water or stock to cover

Juice of 1/2 lemon

Dash of Worcestershire sauce

1 clove of garlic

2 onions, sliced

2 or 3 bay leaves

Salt and pepper

Dash of paprika

Pinch of cloves or allspice

Carrots (small, whole, or quartered lengthwise)

Small white onions

Potatoes, cut in cubes

Brown the meat thoroughly in hot fat in a Dutch oven or cast iron skillet.  Don’t use all of the drippings at once, but add as necessary.  Add water or stock and seasonings, including garlic and sliced onions.  Cover and simmer over very low flame until the meat is almost completely tender, stirring occasionally to prevent sticking and adding a bit more liquid if necessary.  Add the vegetables and continue to simmer 20- 30 minutes until the vegetables are tender – don’t let them disintegrate!  Check for the need for additional salt during the last 15 minutes – the addition of the vegetables may require it.  If you haven’t drowned the meat in liquid, the gravy should not need thickening, but if it does, blend flour and water to a smooth paste and add drop by drop. Stir carefully so as not to break the vegetables.

Venison Stew 2


1 ½ pounds cubed shoulder meat

Flour, seasoned with salt and pepper

3 tbsp. cooking oil

1 onion, chopped

1 rib celery, chopped

1 beef bouillon cube

1 ½ cups water

½ tsp. thyme

5 drops Tabasco sauce

4 large carrots, quartered

4 potatoes, quartered

Quick Mixing flour

Salt and pepper to taste

Parsley sprigs

Heat oil in a large, deep frying pan.  Coat meat with seasoned flour and brown on all sides in the hot oil.  Add onion, celery, bouillon cube, water, thyme and Tabasco to the pan.  Heat and stir until boiling.  Turn the heat to simmer, cover and cook until almost tender, about one hour.  Add carrots and potatoes to the pan plus a little more water if necessary.  Cover and simmer until tender.  Thicken the broth with Quick Mixing flour, adjust the salt and pepper to taste and serve in a warm dish, garnished with parsley.  Serves four.

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