Thursday, January 23, 2014

Tasty VENISON STEW with Worcestershire Sauce- Venison Recipes


Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre maniƩ, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.



2 to 3 pounds of venison cubes
1 tablespoon salt
2 tablespoons of Worcestershire sauce
2 tablespoons liquid smoke
4 medium red potatoes, cubed
6 medium carrots, chopped
4 celery stalks, chopped
2 teaspoons minced garlic
4 tablespoons olive oil
1 packet onion soup mix
6 cups of water
3 tablespoons of cornstarch


1) Rinse venison and pat dry.

2) Heat oil in dutch oven to medium high, rub meat with salt, liquid smoke, and Worcestershire sauce.

3) Brown the meat until the liquid is absorbed, add water, soup mix, and garlic and let simmer for 1.5 hours.

4) Add potatoes, carrots, and celery; simmer until tender.

5) Prior to serving, add remaining liquid smoke and corn starch by stirring them into the broth and allow to thicken.

Calorie Counter Deer Meat
venison, meat

46 Calories

Nutrition Facts

Serving Size 1 oz (28 g)

Per Serving
% Daily Value

Calories 46

Calories from Fat 5

Total Fat 0.6g
Carbohydrates 0.0g
Dietary Fiber 0.0g
Protein 9.8g

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