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venison stew in a white bowl

Venison Stew

This hearty venison stew will satisfy hungry appetites on cold, blustery days!
5 from 1 vote
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Ingredients
  

  • 2 lbs venison cubed
  • 1 tsp Worcestershire sauce
  • 1 clove garlic whole
  • 1 med onion sliced
  • 2 med onions chopped roughly (large pieces)
  • 2 bay leaves
  • 1 tbsp kosher salt
  • 1 tsp sugar
  • ½ tsp paprika
  • ½ tsp pepper
  • 1 dash ground cloves
  • 6 carrots chopped (large pieces)
  • 4-5 potatoes quartered
  • 4¼ cups hot water
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil

Instructions
 

  • In a Dutch oven, brown venison in 2 tbsp olive oil, turning often.
  • Add 2 cups hot water, the Worcestershire sauce, garlic, one sliced onion, bay leaves, salt, sugar, paprika, pepper and cloves. Cover and simmer for 90 minutes, stirring occasionally.
  • Remove bay leaves and garlic. Add potatoes, carrots and two chopped onions. Add one or two more cups of hot water to almost cover the vegetables. Simmer for 30-45 minutes, or until vegetables are tender.
  • Remove 1¾ cups of liquid (stock) from the venison and vegetables. In a separate cup, combine ¼ cup hot water and 2 tbsp flour until smooth. Mix flour-water mixture into the stock, and return stock to the meat and vegetables. Cook until thick and bubbly. Season to taste with salt and pepper.

Notes

You may taste the flour from the slurry if you do not let the stew simmer long enough after returning the stock to the pan. Let it simmer at least 10 minutes, longer if needed to get rid of the flour taste.
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