Mary Berry Venison Stew Food

VENISON STEW

Venison Stew image

This hearty stew, loaded with vegetables and rich seasonings, is a great way to enjoy venison at home.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h20m

Yield 5

Number Of Ingredients 15

Ingredients

4 slices bacon, cut into 1/2-inch pieces
1 pound boneless venison, cut into 1-inch cubes
2 cups water
1 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
4 ounces pearl onions (1 cup)
2 medium carrots, cut into 1-inch pieces
1 large potato, cut into 1-inch pieces
1/2 cup cold water
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon browning sauce, if desired
2 tablespoons chopped fresh parsley

Steps:

Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve.
Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender.
Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.

Nutrition Facts : Calories 205, Carbohydrate 19 g, Cholesterol 80 mg, Fiber 2 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg

VERY VERSATILE VENISON STEW

Very Versatile Venison Stew image

This is a hardy stew made with venison, beef or bison. It can have a variety of additives such as acini de pipi, alphabet noodles, rice or whatever you have in your pantry. It was always a favorite after sledding served with a peanut butter sandwich and tea.

Provided by Gramma Peg

Categories Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef or 1 lb ground buffalo meat
2 large onions, diced
3 cups potatoes, diced
1 tablespoon fresh parsley or 1 tablespoon dried parsley
salt and pepper
1 -2 bouillon cube
water, enough to cover by 1 inch
1 (10 3/4 ounce) can condensed tomato soup

Steps:

Crumble meat into 4 quart stock pot.
Add remaining ingredients, except the soup.
Simmer until potatoes are fork tender.
Add tomato soup.
Stir until soup is dissolved.
Serve hot.

Nutrition Facts : Calories 172.3, Fat 4.4, SaturatedFat 2.1, Cholesterol 45.5, Sodium 333.8, Carbohydrate 18.9, Fiber 2.2, Sugar 5.2, Protein 14.5

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