Venison and Onion Stew
Venison and Onion Stew
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.
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
- 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.
- Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
- 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:
(61)
Reviews in English (52)
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
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)
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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