As American food, venison may be considered among the first, as whitetail deer are native to North America. Plymouth pilgrims along with Wampanoag natives ate it at the first Thanksgiving in 1621. Low in fat and versatile, venison can be prepared in many ways and adds heartiness to this comforting stew.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
1 hour 40 minutes
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 Tbsp vegetable oil
- 3 lbs venison, fat and silver skin removed, cubed
- 3 onions, chopped
- 2 garlic cloves, minced
- 1 Tbsp Worcestershire sauce
- 1 bay leaf
- ½ tsp thyme
- 1 Tbsp salt
- 3¼ cups water, divided
- 4 potatoes, peeled and diced
- 6 carrots, diced
- ¼ cup all-purpose flour
- Salt, to taste
- Black pepper, to taste
Directions
- Heat the vegetable oil in a large, heavy pot.
- Add the meat, onion, and garlic and saute over medium heat until meat is browned.
- Add the bay leaf, thyme, salt, and water.
- Cover the pot and simmer, stirring and adding water as needed occasionally until meat is tender, about 1 hour.
- Add the vegetables and water to cover if needed. Simmer until vegetables are tender.
- Combine the flour and water in a mixing bowl. When vegetables are cooked, gradually add flour-water mixture, stirring to avoid lumps.
- Simmer until sauce is thickened.
- Adjust seasoning to taste and serve the stew hot over boiled egg noodles or rice.
Notes
½ cup beer and 1 tablespoon brown sugar can be added to the meat as part of the liquid and seasonings.
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