Venison Stew
From kmsmith 15 years ago
- 212 minutes to make
- Serves 4
This is a thick and hardy stew that is paired well with homemade french bread. I will also post the recipe for that. The smell of both cooking in the kitchen at the same time is a tease to your nose.
Ingredients
- 2 Tbls. flour shopping list
- 1 lb venison stew meat shopping list
- 2 Tbls cooking oil shopping list
- 4 cups vegetable juice shopping list
- 1/2 cup chopped onions shopping list
- 2 beef bouillon cubes shopping list
- 3 cloves garlic minced shopping list
- 1 tsp dried basil shopping list
- 1/2 tsp dried thyme crushed shopping list
- 4 medium potatoes cubed shopping list
- 3 carrots sliced shopping list
- 2 celery stalks sliced shopping list
How to make it
- Place flour in a plastic bag. Add meat cubes a few at a time, shaking to coat. In a large saucepan or dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice, onions, bouillon cubes, garlic, basil and thyme. Bring to a boil; reduce heat. Cover; simmer for 1 hour, add potatoes, carrots and celery and cook on low heat for an additional 1 1/2 hours.
The Rating
Reviewed by 6 people-
This looks and sounds amazing. You have my 5. Great post.
chefmeow
in Garland loved it
-
Okay, you're on! This is a perfect stew, regardless of the stew meat used.. versatile, km. You have my thanks and my five, my friend.
Lorraine
lacrenshaw
in Horsham loved it
-
Great recipe, km! HIGH FIVE :+D
chefelaine
in Muskoka loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "