Venison Stew.

Can someone post a simple but hardy venny Stew recipie. I have some steak and stew meat left over from last years deer. Thanks

Lets keep it real simple used this recipe for years. 1. Get out your crockpot 2. Cube your venison, 1 to 2 pounds 3. Chunk up 3 or 4 ave. size potatoes 4. Equal amount of carrots, either sliced or cut up 5. Dice one large onion and a couple stacks of celery 6. Mix 2 cans of mushroom soup with a package of french oinion soup, add a can of water.. 7. Layer in crockpot, pouring equal amounts of soup mix on each layer 8. Cook 6 to 8 hours on low, bingo venison stew This has been our meal in deer camp opening Saturday for over 25 years.

Sounds good Kodiakman. I am going to give that a try. I always let my veggies cook in the soup/stew. I like the idea of cooking them first and then making the stew gravy separate.

All stews like this are always pretty close to the same and are all real good. I like the idea of roasting stew bones. Had a soup once that had roasted veal bones for the stock, amazing. Don't know where one would find veal bones though. Here's a quick one that I make when I get a craving. I have made others but I'll post this one to start with. Roasted ven stew: 1- large onion, diced 1/2 red pepper, dice after roasting or you could fire roast this seperate. 4- cloves garlic, minced 1pkg- fresh mushrooms, button or baby bella, halved 3- carrots, peeled and sliced 1 or 2 large white potatoes, cubed. all depends on how much potato you like, adjust to what you want. 3 quarts beef stock or broth 1 pint canned venison, 2 if you want it meatier 3 bay leafs 1 stick butter 8 tbl flour 1 tbl worchestershire 1 tsp hot sauce 1 tsp Salt 1 tsp Pepper 1 tbl white sugar 2 tsp rice wine vinegar olive oil Heat stock up to a slow simmer, add in bay leaf, worchestershire, mushrooms and garlic. Take the rest of your vegtables in bowl, add in a bit of oil, your salt and pepper, toss to coat. Place spread out on a cookie sheet and put in a 425 degree oven for 30mins, turning them over halfway through the cooking process. IF you want to add the garlic to the roasting process feel free, I choose not to, it burns too often. We want color on the veggies, get them carmeled a bit. Color equals flavor. If you fire roasted the pepper seperate this does not go in the oven with the other guys, just add it to the pot when diced When veggies are roasted add them to the stock pot. Scrape off any of the fond on the pan and add to the stock. That's some big time flavor right there. In a seperate frying pan melt your stick of butter and add in the flour. Brown this up but don't burn it. This is a Roux, that is a thickener. Add roux to the stock, stir in very well. Allow to barely simmer for 30 mins, Add in sugar, hot sauce, vinegar, and add in the can (or cans) of venison and allow to heat through, too long and it will all fall apart. Taste and adjust salt and pepper to your liking. Serve with simple buttered bread. If you want your stew thicker make more roux. The basic anything sauce is 1 tbl four, 1 tbl oil(or fat), 1 cup liquid. And it's a thick sauce. This goes for cheese sauces, meat sauces for sandwiches/gravies, ect, things like that. I like my stew not like straight up gravy so I thinned this down a bit. Maybe you want to add in more roux, just brown up equal parts flour and butter and slowly add more in (before you add your meat) till it is the consistancy you want.

I call this Root Stew and can be made with beef or any wild game. Cut up your venison chunks and brown them. In a big pot pour in 2 or 3 big cans of tomato juice. Go to the store and get any roots that you can find. Right now is a good time! Carrots, potatos, onions, parsnips, rhutabagas, kohlrabi, turnips are staples that I add to mine. Cut them up into little chunks and put in pot. I also add some celery, mushrooms, a couple bay leaves, a little salt, maybe some beef bouillon. Add the meat at any time after it is browned (don't cook the meat too long in the fry pan or it will get rubbery in the stew - just brown on all 4 sides). Let it cook until all the veggies are done. Good rule of thumb is to test the carrots or potatos. If they are done then everything is done.

If the tomato is too acidic for some, you can make with a beef base too. Start with a couple big cans of beef broth, boil a couple soup bones for about an hour, remove bones. Add a little beef bouillon or something called 'better than bouillon' - it is a paste that comes in a jar. >http://www.superiortouch.com/retail/products/better-than-bouillon Add a teaspoon or more of cornstarch to thicken it a little. This depends on how much you are making. Add the other ingredients as with the tomato base. One teaspoon of cornstarch equals 3 teaspoons of flour when you are thickening liquids, so that is why I use the cornstarch. I also add something called Browning & Seasoning Sauce by Kitchen Bouquet to both versions. http://en.wikipedia.org/wiki/Kitchen_Bouquet[/l

I googled crock pot beef stews. I ran across one from Emeril today, it was reviewed as 5 stars. I used venison and tweaked the recipe a tad, but it was very good. Also used some veges remaining from the garden to add to it.

oldswampdogs venison stew recipie sounds good but I need some more recipies to choose from.

2# venison cubed to 1 inch chunks, 2 large potatoes chunked, 1 large onion diced, 1 tbs garlic powder, 1 tbs pepper, 1 tbs paprika, 1# baby carrots, 4 cups water or enough to cover ingredients. Put all in large crock pot on high for 6 hours stirring occasionally. Salt to taste. Thicken if desired, as you would gravy. For a tomato variation, use equal parts water and tomato puree.