Venison Casserole With Dumplings Food

VENISON DUMPLING STEW

Venison Dumpling Stew image

Dill-seasoned dumplings top this homey stew featuring tender venison, carrots and potatoes. -Elizabeth Smith, Middlebury, Vermont

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

1/4 cup all-purpose flour
1 pound venison stew meat, cut into 1-inch cubes
3 tablespoons butter
4 to 5 cups water
2 bay leaves
2 teaspoons beef bouillon granules
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 to 3/4 teaspoon pepper
5 medium potatoes, peeled and cubed
5 medium carrots, peeled and cut into 3/4-inch slices
1 medium onion, chopped
DILLED DUMPLINGS:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon dill weed
1 large egg
1/2 cup whole milk

Steps:

In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add the bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes., For dumplings, in a large bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 606 calories, Fat 14g fat (8g saturated fat), Cholesterol 177mg cholesterol, Sodium 1713mg sodium, Carbohydrate 82g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.

VENISON STEW WITH DUMPLINGS

Venison Stew With Dumplings image

Venison stew with dumplings is great for a cold winter night. The gamey taste of some deer can be taken care of by soaking the meat in milk for about 20 minutes before cooking.

Provided by PeachPie24

Categories Stew

Time 1h40m

Yield 1 Pot, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 lbs venison, cubed
1 tablespoon vegetable oil
2 tablespoons butter
handful flour
1 medium onion, chopped
1 1/2 cups diced celery
1 1/2 cups diced carrots
1 teaspoon minced garlic clove
2 tablespoons Season-All salt
1 bay leaf
salt and pepper
1 (7 1/2 ounce) can buttermilk biscuits

Steps:

Put your cubed venison in a large bowl, add salt and pepper and enough flour to coat the meat.
Melt the butter in a large pot, add the vegetable oil, then the onion and then deeply brown the meat.
Throw in your celery and carrots, garlic, Season All and bay leaf, add enough water to cover.
Stir well and then cover, simmer for 2 hours, stirring occasionally.
When the timer goes off, take the biscuits and tear them into pieces, drop the pieces into the stew.
Cook uncovered on medium heat for 10 minutes.
Cook covered on medium heat for 10 minutes.

Nutrition Facts : Calories 369.3, Fat 14.9, SaturatedFat 5.5, Cholesterol 137.1, Sodium 479.8, Carbohydrate 20, Fiber 1.4, Sugar 2.5, Protein 37.3

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