Jalapeno adds a subtle kick to the lentil burger, which holds together wonderfully.
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds venison stew meat
- 3 medium onions, chopped
- 2 cloves garlic, minced
- 3 cups water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon salt
- ½ teaspoon dried oregano
- 1 large bay leaf
- 7 small potatoes, peeled and quartered
- 1 pound carrots, cut into 1 inch pieces
- ¼ cup all-purpose flour
- ¼ cup water
Instructions
- Heat oil in a large, heavy pot over medium heat. Add venison; cook and stir until well browned, 5 to 7 minutes. Add onions and garlic; cook and stir until translucent, about 5 minutes. Stir in water, Worcestershire sauce, salt, oregano, and bay leaf. Cover and simmer until venison is tender, 1 1/2 to 2 hours.
- Stir in potatoes and carrots; cook until tender, 15 to 20 minutes.
- Stir flour and water together in a small bowl; pour into stew and cook until thick, 5 to 10 minutes. Remove bay leaf before serving.
Reviews
I’ve cooked this a few times now and tried different things with it. I like it with more carrots, usually just do 2 onions, and it needs more time cooking than what this recipe shows. In the 2 hours the meat was not as tender and carrots and potatoes needed more time. It’s easy to do this recipe in a crock pot over 6-8 hrs. The venison falls apart. One of my favorite recipes for venison. With steaks I’ve found the flavor always varies and it’s hard to get them consistent. With this, you wouldn’t know it isn’t beef unless someone told you.
This is a good base to start from. I floured the meat and browned it first, then deglazed the pan with a 1/2 cup white wine (its all I had) then added the onions to sauté. I used beef broth instead of water for a richer flavor but one could argue that it overpowers the venison. I also added celery, seems weird not to have celery in a stew. Next time I’ll try soaking the meat a bit in either water or milk prior. Absolutely delicious!
This is the best deer stew ever. Its very easy to make. My family loves it!!
Turned out great!! Used beef stock in place of water. For those that don’t eat a lot of venison, make sure you cut all the silver looking membrane off particularly if your using one of the quarters. Cut into stew meat size and soak in milk for a few hours. Very good served over egg noodles!
I made this recipe yesterday and it was delicious! I did substitute beef gelatin powder for the flour to make it gluten free. Great dish for a chilly winter day.
I used 1/4 tsp teaspoon dried oregano instead of 1/2 tsp. I make this recipe often my family and I love it with cornbread
I made this with some beef but mainly deer meat and used beef broth instead of water. It was absolutely amazing! My entire family I loved it, even my picky child who did not even want to try it initially.
I have made this recipe several times and it is amazing every time! This recipe has convinced several family and friends that they LOVE venison!
I didn’t change anything except I soaked the venison in cold water for approx. 3 hrs prior to cooking, and instead of flour, I added a pack of Pioneer beef gravy. It was the best venison I have ever eaten. Neighbors and family agreed.
This was good and the gravy was delicious. Next time I will marinate the meat overnight just to give it more flavor. I added some frozen green beans and served over spaetzel.
I made this and followed the recipe exactly! I cooked it a total of about 3 hours. The meat was tender and very good but the liquid in the stew had no flavor. I then added more Worcestershire and some beef bullion cubes for flavor! It was still pretty bland but good enough to eat and be happy and full.
It was fantastic! The only change I made was I floured my meat before browning it and I also baked mine at 400 degrees for 1 hour (meat and seasonings only) and then added the potatoes and carrots and baked for 1 hour more. I did not put the flour and water at the end of the recipe. It turned out great! Definitely a keeper….
Excellent way to use venison! I added a celery and used some chicken broth in place of the water- I will try beef broth in the future. So much flavor, and the meat loses that “gamey” flavor in the cooking! My new favorite way to prepare deer meat!
Great introduction to wild game! A neighbor gave us a shoulder off the buck he shot that crosed our property as a thank you for letting him recover his game. My family has never eaten deer before. I trimmed all the silver skin and soaked the meat in whole milk for one hour, then I followed the directions step by step. I wanted a simple recipe so we could taste the flavor of the meat. My 6 and 9 year old girls loved it as much as my husband and I did. It’ss definitely a keeper! Now that I know the flavor profile, I think I’ll add fresh Rosemary to give it a little extra.
Very good the meat was falling apart tender. Next time I will put carrots in before the potatoes.
The meat is tender and has a lot of flavor. Saving this one so that I can make it again.
This tasted fantastic! Will definitely make this recipe again.
Wow. So good. Nice thick stew. I added about two tablespoons of tomato paste and some celery I needed to use up. I will definitely make again.
just added mushrooms
An absolute hit, used chicken broth and only 2 onions, pepper to taste and always use extra garlic along with the other ingredients and served over wide egg noodles.
This was wonderful! I will definitely make again.