Venison Hunters Stew

Ready in 4 hours

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"This packed a hefty puch of vegetables and lots of ingredients, but the time spent to make this was worth it, it was SO DELICIOUS! I added well more than the pinch of salt and some green chile peppers and it came out perfect, TY!"

- Corwin26

Top-ranked recipe named "Venison Hunters Stew"

5 avg, 5 review(s) 100% would make again

Ingredients

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1 1/2 ounce Vegetable oil
2 pound Venison; cubed
2 each Onion; chopped
1 28-oz can Crushed Tomatoes
12 ounce Dark beer
2 each Bay Leaves
4 each New potatoes; chopped
4 each Carrots; chopped
4 each Celery stalks; chopped
1 each Bell pepper; chopped
15 ounce Corn kernels; drained
15 ounce Kidney beans; drained
1 teaspoon Black pepper; as required
1/2 teaspoon Red pepper flakes; as required
1 pinch Salt; as required

Original recipe makes 10

Servings  

Preparation

Add the oil to a suitable sized, heavy pot and heat on a medium setting. Once the oil is hot, add the onion and cook it for about 5 to 7 minutes until it is limp. Add the cubed venison and cook it until it is browned, stirring continuously. Add the crushed tomatoes, bay leaves, and dark beer (Shiner Bock preferred) and then heat to a low boil; reduce heat, cover and simmer for 1 hour. Add the potatoes, carrots, celery, bell pepper and continue simmering for about 2 more hours, until the meat is tender. Remove the bay leaves, add the canned corn, kidney beans and black pepper, red pepper and stir well. Taste to check for desired seasoning levels and adjust as needed. Bring up to serving temperature if eating immediately. If storing for later use, remove from heat and portion into smaller containers for quick cooling and/or freezing.

(I cook with little to no salt added to my recipes for health reasons, but feel free to add it to your as you desire. You can always add salt at the table, but you cannot take it away.)

This should yield 10 each 12 oz servings, or almost a gallon of stew.

tested 12/3/08

Credits

Added on Award Medal
Calories Per Serving: 430 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This packed a hefty puch of vegetables and lots of ingredients, but the time spent to make this was worth it, it was SO DELICIOUS! I added well more than the pinch of salt and some green chile peppers and it came out perfect, TY!
Corwin26 12 months ago
I floured the meat, not 'glittered'. The dang auto spell check substituted the word 'glittered'.
Cowtown_Slim 1 year ago
Very good recipe. Next time I am going to try adding some jack daniels
super2189 3 years ago
Was a big hit at our dinner party.
Auntbeast 4 years ago
[I posted this recipe.]
crf0031 5 years ago
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