Venison and Onion Stew

    (62)
    2 hours 15 minutes

    Venison is a very lean meat that is often best in a stew. This one contains onions and garlic and is flavoured with Worcestershire sauce and thyme.


    85 people made this

    Ingredients
    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1 kg venison stew meat
    • 3 onions, chopped
    • 2 cloves garlic, finely chopped
    • 1 tablespoon Worcestershire sauce
    • 1 bay leaf
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon salt
    • 3 cups water
    • 7 small potatoes, peeled and quartered
    • 1 or 2 parsnips, peeled and chopped
    • 2 tablespoons flour
    • extra 4 tablespoons water

    Directions
    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Heat oil in a large heavy based casserole dish and brown the meat. Add onions, garlic, Worcestershire sauce, bay leaf, thyme, salt and 3 cups water.
    2. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
    3. Stir in potatoes and parsnips and cook until tender. Combine flour with remaining water. Stir into the stew to thicken slightly. Remove bay leaf before serving.

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    Reviews and Ratings
    Global Ratings:
    (62)

    Reviews in English (53)

    BenFarmer
    2

    I coated the venison in flour before frying (don't need to add it at the endif you do that), added 1/3 cup red wine, 1 tspn crushed chilli and some black pepper and also some peas and carrots near the end. spot on.  -  19 Nov 2013

    by
    70

    An excellent venison stew recipe for folks who do not like a "wild game taste". A slow cooker is essential. The looker to slow cook it, the better the flavors will blend, and the less gamey it will taste. I recommend slow cooking for 5 hours, chilling overnight, and then again slow cooking for another 5 hours. This maximizes flavor without making the veggies mushy. Also, additional flour should not be needed if the meat is first dredged in flour before browning.  -  21 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    53

    I made this yesterday and it was awesome! I did make a couple of changes though... I omitted the onion and used onion juice instead. And I only used half the amount of onion that was listed in the recipe. Also, I used carrots instead of parsnips. We thought it was really good... I served it with cornbread. Great recipe!!  -  26 Dec 2007  (Review from Allrecipes USA and Canada)

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