Venison Stew II

Exchanged parsnip for carrot. Tasted delicious.

Not “too” bad, but with modifications it can really sizzle!!! First off; not nearly enough salt. Bump it up to FOUR tablespoons. For a simply Devine flavor, slice up some portabella mushroomed, sautéed in a bacon grease and horseradish paste. Replace the water with FIVE tablespoons of Peppermint Schnapps. Let simmer on low for about 30 minute. Drain excess liquid and drizzle over the top with sorghum molasses! This dish won four blue ribbons in a row at the “Oh Deer” festival in my home county and is a favorite at Knights of Columba’s annual pot luck.

I wouldn’t have been able to tell that this was venison, had I not made it myself. I added extra liquid as it cooked, and a smidge of beef bullion. The potatoes and parsnips took me an hour to cook at the low simmer I kept the meat at, next time I think I’ll throw them in much sooner. I also forgot to thicken it! Still good.

I didn’t do parsnips as I didn’t have any. I substituted carrots with a dash of cinnamon for the flavor that parsnips have. I also put in half of a turnip as we like that in stews. Those are the only differences. My family loved it!

My husband made this in the crock pot yesterday with venison steak. We absolutely LOVED it. We used carrots instead of the parsnips and gluten free flour. We will definitely be making this crock pot dish again as it was delicious.

Fan-feakin-tastic. This was my first time cooking with deer sausage, and I gotta say, I would gladly pay top dollar at any restaurant for big bowl of stew this good.

I floured the meat & sautéed in butter. Used carrots in place of parsnips.

Good and easy. I left out the parsnips.

Stew came out color less ,really not attractive looking dish …flavour was ok . Next time I will add carrots and celery.

This recipe is AMAZING! I used various cuts of the deer, and was worried that some would be tough as it was all very lean. I seasoned the meat as I coated it in flour and once I had seared it, I tossed in some merlot to scrap the flour reminents off the pan. I would HIGHLY reccomend doing this as it gives an amazing flavor to the meat and the broth. The meat was perfect and fell apart in your mouth. I put potatoes, carrots, peas, celery and whole wheat noodles in. I also used some extra flour at the very end to thicken it up a little, but only because hubby prefers it that way. This is a fantastic recipe and very forgiving.

This was delicious!!! Followed the directions exactly except I added 3 beef bouillons…and only two onions…but to tell you the truth the onions cooked away to nothing. I did thicken at the end with flour. Meat melted in your mouth!! A definite keeper

Amazing!!!!!!

I’ve never been a fan of venison because I never liked the ‘gamey’ taste (probably wasn’t prepared right!!) but I was given some by a friend and figured I’d give it a try with this recipe. All I can say is – when I tasted it after it simmered for 2 hours and was adding the potatos & carrots was – WOW! The meat was tender and falling apart and there was no gamey or strange taste! It was awesome! The only thing I did differently was I browned the meat in bacon grease instead of the oil, drained the grease off and then followed the rest of the steps (stir in onions, garlic, etc. etc.) I also simmered this in an electric skillet on low for the recommended time (should’ve used my crock pot!!) but it turned out perfect!!

I made this yesterday and replaced parsnips with carrots. I was so wonderful.

My family loved this recipe.

Great dish—but I would say if you do plan on cooking this dish—DO NOT use the recommended 3 onions–I’d say use 1 at the very most.

I browned the meat with the onions, garlic, and spices then transferred to crockpot with all of the remaining ingredients. I added about a cup of both carrots and celery. The thing I didn’t like about this recipe is that there are too many potatoes and not enough other veggies. If I didnt add the carrots and celery it would just be venison, potatoes, onions, and parsnips- nothing else. Also, my hushand added a few splashes of Frank’s Hot Sauce to the whole stew and it really livened it up with out giving it too much of a kick.I would use this recipes again but with my few changes.

ehhh… the meat was tender with the slow cooker verson but nothing spactacular and we didn’t care for the flavor of the rest of it

this is a great tasting one. The meat came out very tender

I thought this was a great recipe! My hubby didn’t care for it as much as my regular beef stew recipe I’ve made for him with beef. I usually just use a dry package mix and build with the veggies, etc. Lately, that has been giving me heartburn. I was thrilled when I tasted this! He said it wasn’t salty enough. Funny thing is, I made a mistake and grabbed the bottle of soy sauce by mistake. Soy sauce is salty!!! 🙂 I later added the Worcestershire sauce. I would highly recommend this recipe! It really is the best stew recipe I’ve tasted…..ever! Keep in mind, my hubby is very finicky and has a very bland and stubborn palate. It’s extremely hard to find new recipes that he will enjoy. I try new recipes for my adult son and I. If hubby happens to like it, that’s an added bonus. I might wait a few months and try this one again and see if his “taster” works better for me. I did substitute the parsnip for carrots as others have done. I give this the most stars possible here: FIVE STARS! I’d give it more if I could!

Good and will make again but only 4 stars cause it could use a little something to really make it the best. everyone liked it and commented it was good-maybe they’d give it 5 stars….heck my 1 yr old LOVED it and couldn’t get enough