Best 5 Five Star Venison Stew Recipes

Indulge in a culinary journey with our collection of delectable venison stew recipes, meticulously curated to tantalize your taste buds and warm your soul. From classic and comforting to exotic and adventurous, these recipes showcase the versatility and rich flavors of venison, transforming it into a hearty and satisfying meal. Whether you prefer a traditional slow-cooked stew simmering with red wine and root vegetables, or a modern twist with bold spices and tangy citrus, we have a recipe that will cater to your culinary desires. Discover the art of creating a perfect venison stew, mastering the balance of flavors and textures to achieve a dish that is both comforting and sophisticated. Let our recipes guide you on this culinary adventure, and experience the symphony of flavors that venison stew has to offer.

Here are our top 5 tried and tested recipes!

VENISON STEW

Venison Stew image

I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

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.

Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

VENISON STEW

Venison Stew image

Provided by Emeril Lagasse

Categories main-dish

Time 1h35m

Yield about 6 servings

Number Of Ingredients 24

Ingredients

3 tablespoons olive oil
2 pounds venison stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
Remove the stew from the oven and serve in shallow bowls with crusty bread.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SLOW COOKER VENISON STEW

Slow Cooker Venison Stew image

An easy to make venison stew to die for.

Provided by BYOUNG1519

Categories Soups, Stews and Chili Recipes Stews

Time 7h45m

Yield 6

Number Of Ingredients 12

Ingredients

3 stalks celery, diced
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
2 pounds venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
1 cup tomato sauce
½ cup dry red wine
½ cup water

Steps:

Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 5.1 g, Cholesterol 114.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 2 g, Sodium 657.2 mg, Sugar 2.7 g

HEARTY VENISON STEW - CROCK-POT

Hearty Venison Stew - Crock-Pot image

This is a great stew for Sunday football. The venison makes it a bit healthier, but it definitely doesn't taste gamey for those who do not prefer wild game.

Provided by ckeller

Categories Stew

Time 4h15m

Yield 2 1/2 quarts, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs venison, cut into 1 inch cubes
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups low sodium beef broth
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon paprika
3 carrots, sliced
4 potatoes, diced
2 onions, chopped
2 stalks celery, chopped

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.

Nutrition Facts : Calories 221.4, Fat 2.3, SaturatedFat 0.8, Cholesterol 71.4, Sodium 109, Carbohydrate 27.4, Fiber 3.7, Sugar 3.3, Protein 22.4

FIVE STAR VENISON STEW

Five Star Venison Stew image

I created this stew by incorporating ingredients from a number of different recipes. It's a sure winner with no gamey taste whatsoever.

Provided by CATHYRAE

Categories Soups, Stews and Chili Recipes Stews

Time 18h40m

Yield 12

Number Of Ingredients 21

Ingredients

2 pounds cubed venison
½ (16 ounce) bottle French salad dressing (such as Wishbone®)
seasoned salt to taste
1 pinch salt and black pepper to taste
2 tablespoons all-purpose flour
¼ cup vegetable oil
1 (6 ounce) can tomato paste
2 (14 ounce) cans beef broth
⅔ cup water
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
¼ teaspoon mustard powder
¼ teaspoon paprika
1 clove garlic, minced
1 (1 ounce) package dry onion soup mix
4 potatoes, peeled and cut into 1-inch pieces
4 carrots, peeled and cut in chunks
3 stalks celery, sliced
1 large onion, chopped
1 (10 ounce) package frozen peas, thawed
1 (10 ounce) package frozen Brussels sprouts, thawed

Steps:

Combine the venison and French salad dressing in a non-metallic bowl until the venison is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
Remove the venison from the marinade, squeeze off excess, and place the venison cubes into a clean bowl. Discard the remaining marinade. Season the venison with seasoned salt, salt, and pepper; sprinkle with the flour and toss to coat.
Heat the vegetable oil in a large skillet over medium-high heat. Add the venison cubes, and cook until golden brown on all sides, about 10 minutes. While the venison cubes are browning, whisk together the tomato paste and beef broth in a slow cooker until the tomato paste has dissolved. Stir in the water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, onion soup mix, potatoes, carrots, celery, chopped onion, peas, Brussels sprouts, and the browned venison cubes.
Cover and cook on Low until the venison, potatoes, and carrots are tender, 10 to 12 hours.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 32.8 g, Cholesterol 64.3 mg, Fat 15.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 2.7 g, Sodium 820.2 mg, Sugar 11.7 g

Tips:

Choose the right venison: Select venison from young deer for a tender and flavorful stew. Avoid venison from older deer, as it can be tough and gamey.
Trim the venison: Remove any excess fat and silver skin from the venison before cutting it into cubes. This will help to reduce the gaminess of the meat.
Marinate the venison: Marinating the venison in a mixture of red wine, herbs, and spices will help to tenderize the meat and enhance its flavor.
Brown the venison: Browning the venison in a hot pan before adding it to the stew will help to develop its flavor and create a rich, brown sauce.
Use a variety of vegetables: Use a variety of vegetables in your stew, such as carrots, celery, onions, potatoes, and mushrooms. This will add flavor, texture, and nutrients to the dish.
Use a good quality broth: Use a good quality beef or venison broth for the stew. This will help to create a rich and flavorful sauce.
Simmer the stew: Simmer the stew for at least 1 hour or until the venison is tender. This will allow the flavors to meld and develop.
Serve with crusty bread or mashed potatoes: Serve the stew with crusty bread or mashed potatoes to soak up the delicious sauce.

Conclusion:

Venison stew is a hearty and flavorful dish that is perfect for a cold winter night. By following these tips, you can make a delicious venison stew that your family and friends will love. This classic dish is a great way to enjoy the unique flavor of venison and is sure to become a favorite in your home.