How To Make The Ultimate Venison Stew.
You’ve managed to harvest that big buck or doe this year. Now what do you do with all of that meat that you’ve stored in the refrigerator. At Gadsden13, we think it’s as important to know how to properly prepare your venison, duck, elk, fish as it is to shoot it. After all, if it tastes like garbage nobody wants to eat it.
I once heard someone say…”Now I don’t have to pretend that I like venison”. I thought to myself, “Why would someone have to pretend”? So, I started doing some informal research. Nine times out of ten, the reasons the person gave me for not liking venison was due to poor preparation. That’s why we share our favorite recipes. You know how to harvest it, we also need to know how to cook it.
We hope you like our venison stew recipe. It’s all from scratch, and is delicious. We’ve even added easy-to-make drop dumplings! Enjoy, and let us know what you think in the comments.
Ultimate Venison Stew Recipe
- Dutch Oven
- 2 TBSP Canola Oil
- 3 Large Onions
- 2 cloves Garlic A clove is inside a bulb of garlic.
- 1 TBSP Worcestershire sauce
- 1 TBSP Salt
- 1 TBS Pepper
- 3 Cups Water
- 7 Potatoes Peeled and quartered.
- 1 lb Carrots Cut into 1 inch pieces
- 1/4 Cup All Purpose Flour
- 1/4 Cup Cold Water
- 3 TBSP Browning Sauce Google—Kitchen Bouquet Browning Sauce
- 2 Lbs Venison Stew Meat or Venison Cube Steak
- 2 Cups Bisquick Mix
- 2/3 Cups Milk
- Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
- Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
- Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf.
- Once stew is done, mix Bisquick and milk together.
- Turn stove on low.
- Drop spoonfuls of dumpling mix on top of stew.
- Cook UNCOVERED for 10 min.
- Cook an additional 10 min. COVERED.