Venison Herb Stew
A hearty venison herb stew with tender meat, flavorful vegetables, and aromatic herbs, perfect for cozy dinners and those who enjoy rich, savory flavors.
Ingredients
- 1 1/2 lb. venison, cut in 2-inch cubes ⓘ
- 1 Tbsp. butter or margarine ⓘ
- 1 clove garlic, minced ⓘ
- 1 medium onion, chopped ⓘ
- 1/2 tsp. salt
- 1/8 tsp. pepper ⓘ
- 1 tsp. monosodium glutamate (m.s.g.) ⓘ
- 1/4 tsp. basil ⓘ
- 1 can condensed tomato soup (10 to 12 oz.) ⓘ
- 1 cup water ⓘ
- 1/4 tsp. thyme ⓘ
- 1 bay leaf ⓘ
- 1/2 cup catsup ⓘ
- 3 carrots, cut in 1/2-inch rounds ⓘ
- 1 1/2 cups celery, cut in 1-inch pieces ⓘ
Instructions
- Lightly brown the venison in butter or margarine in a heavy Dutch oven.
- Add minced garlic and chopped onion; sauté until transparent.
- Stir in salt, pepper, and monosodium glutamate; add the condensed tomato soup and water, then cover and simmer for about 2 hours.
- Add carrots, celery, potatoes, basil, thyme, bay leaf, and catsup to the stew.
- Cover and cook on top of the range until vegetables are tender, about 25 minutes.
Tips & Substitutions
For extra flavor, marinate the venison in red wine or a mixture of olive oil and herbs overnight before cooking. If you don't have monosodium glutamate, you can omit it or use soy sauce as a substitute. Consider adding potatoes for heartiness, or swap in parsnips for a different taste. Fresh herbs can enhance the dish—try using fresh basil and thyme instead of dried for a vibrant flavor.
Serving Suggestions
Serve the venison herb stew with crusty bread or over a bed of rice to soak up the rich broth. A side salad, such as a vibrant Heavenly Orange Salad, can provide a refreshing contrast to the hearty stew. For a complete meal, consider pairing it with a dessert like Coconut Chocolate Chip Bars to finish off the evening.
Storage & Reheating
Store leftover venison herb stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. You can also freeze the stew for up to 3 months; thaw in the refrigerator before reheating for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Herb Stew contains roughly 1075 calories, with 17g protein, 130g carbohydrates, and 57g fat. It is an excellent source of vitamin C (132% of the Daily Value), vitamin A (75% of the Daily Value), and dietary fiber (68% of the Daily Value). Note that it is relatively high in sodium, at 1368mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of venison?
Yes, you can substitute venison with beef, lamb, or even a plant-based meat alternative for a vegetarian version. The cooking times may vary slightly, so adjust accordingly to ensure your meat is tender and the flavors meld beautifully.
What if I don't have condensed tomato soup?
If condensed tomato soup isn't available, you can use tomato sauce or crushed tomatoes as a substitute. To mimic the thickness, consider adding a bit of flour or cornstarch mixed with water to achieve a similar consistency while preserving the stew's flavor.
Is it necessary to brown the venison before simmering?
Browning the venison adds depth and richness to the flavor of the stew. It caramelizes the meat's surface, enhancing the overall taste. However, if you're short on time, you can skip this step; just be aware that the stew may be less robust in flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).