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Prep Time: 15 minutes
Cook Time: 1 hours
Servings: 8-10
Ingredients
•2 LBS. VENISON, CUBED
•½ CUP FLOUR
•¼ CUP OLIVE OIL
•2 TBSP. BUTTER
•2 ONIONS, CHOPPED
•2 CLOVES GARLIC, MINCED
•4 CARROTS, PEELED AND CHOPPED
•4 POTATOES, PEELED AND CHOPPED
•4 TBSP. WORCESTERSHIRE SAUCE
•2 TSP. CELERY SEED
•5 BAY LEAVES
•4 CUPS WATER OR BEEF BROTH
•SALT AND PEPPER TO TASTE
Directions
1. Salt and pepper venison.
2. Dredge venison cubes in flour, coating all sides, set aside.
3. In a large stew pot, heat oil on high heat.
4. Add floured venison and brown for 5-7 minutes.
5. Any extra flour can be added and browned at this time, add butter.
6. Add chopped onion and garlic. Lower heat to medium-high. Sauté for 5 more minutes.
7. Add remaining ingredients, cooking for 5-10 minutes or until stew comes to a boil.
8. Reduce heat to low and simmer at least 1 hour or place in a slow cooker for 3-5 hours.
9. If stew gets too thick, thin with water or beef broth.
Cook Time: 1 hours
Servings: 8-10
Ingredients
•2 LBS. VENISON, CUBED
•½ CUP FLOUR
•¼ CUP OLIVE OIL
•2 TBSP. BUTTER
•2 ONIONS, CHOPPED
•2 CLOVES GARLIC, MINCED
•4 CARROTS, PEELED AND CHOPPED
•4 POTATOES, PEELED AND CHOPPED
•4 TBSP. WORCESTERSHIRE SAUCE
•2 TSP. CELERY SEED
•5 BAY LEAVES
•4 CUPS WATER OR BEEF BROTH
•SALT AND PEPPER TO TASTE
Directions
1. Salt and pepper venison.
2. Dredge venison cubes in flour, coating all sides, set aside.
3. In a large stew pot, heat oil on high heat.
4. Add floured venison and brown for 5-7 minutes.
5. Any extra flour can be added and browned at this time, add butter.
6. Add chopped onion and garlic. Lower heat to medium-high. Sauté for 5 more minutes.
7. Add remaining ingredients, cooking for 5-10 minutes or until stew comes to a boil.
8. Reduce heat to low and simmer at least 1 hour or place in a slow cooker for 3-5 hours.
9. If stew gets too thick, thin with water or beef broth.
