Main course
Venison Stew
This venison stew starts with browning the meat before a long, slow simmer with beef bouillon and water. After the venison has had a chance to tenderize, you'll add a mix of vegetables like carrots, celery, mushrooms, bell pepper, and potatoes. A quick flour and water slurry at the end brings it all together into a thick stew.
Method
3 steps · 45 min total
- 01
Brown the Venison
Cut the venison, baby carrots, celery, mushrooms, bell pepper, onion, and potatoes into 1-inch pieces. Dredge the venison stew meat with 1 cup flour.
Brown the floured venison in hot vegetable oil. Once browned, add the venison to a large pot with 2 tablespoons beef bouillon and 8 cups water. Bring the mixture to a boil, then reduce the heat and simmer for 2 hours, until the venison is tender.
