Venison refers to the meat of elk or deer. It originally refers to the meat of a game animal. While stew is basically a combination of vegetables as well as tougher meats suitable for slow-cooking like that of beef. Putting together, making Venison Stew at home is a blessing for meat lovers.
Well, in this Venison stew recipe you have got seasonings like oregano and to add on Worcestershire sauce as well. There are different ways of making Venison Stew. Some add red wine to it as well. This recipe gives you the best way to make Venison stew at home.
To make Venison stew, heat oil in a pan and add the meat to it. Cook the meat until brown. Then, add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, and water to it. Cover it and cook for 2 hours. Add potatoes and carrots to it. Lastly, mix flour and water and add them to the stew. Cook it until it thickens. Then, serve the stew.
You can also use oregano substitutes in the recipe if you want. This is just a snippet of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
1. Frogmore Stew– This stew originated in the Lowcountry fishing community on St. Helena Island called Frogmore. This is why this stew is also known as Lowcountry boil or Beaufort stew.
2. Venison Heart– A Deer Heart is one of the most underrated dishes. The reason behind this is some people may find eating the deer heart offensive and some enjoy it as a delicacy.
3. Pan-Fried Monchong– Sickle Pomfret is another name of Monchong. Hawaiian Monchong is a great source of healthy, extra lean protein. You can prepare fish in a number of ways.
4. Chicken Chickpea Stew– You can make this quick Chicken and Chickpea Stew Recipe with tomatoes on a stove, in a slow cooker, or Instant Pot. Best of all, turn this into a healthy freezer meal for busy families!
Venison Stew Recipe
- 2 pounds Venison Stew Meat
- 3 medium Onions (chopped)
- 2 cloves Garlic (minced)
- 1 pound Carrots (cut into 1-inch pieces)
- ¼ cup All-Purpose Flour
- 7 small Potatoes (peeled and quartered)
- 2 tablespoons Vegetable Oil
- 1 tablespoon Worcestershire Sauce
- 3 cups Water
- 1 Bay Leaf
- ½ teaspoon Dried Oregano
- 1 tablespoon Salt
- Take a skillet, heat oil in it, and add meat to it.
- Let the meat cook and get brownish in colour. Then, add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, and water to it.
- Cover it with a lid and cook over simmer for at least 2 hours.
- Next, put potatoes and carrots and let them cook until they are soft.
- Now, mix flour with water. Add it to the stew and cook it until it thickens.
- Don't forget to remove the bay leaf before serving it.