Venison Stew(From A 100-Year-Old Recipe)
A hearty venison stew with rich flavors of browned meat, sweet onions, and tender vegetables, perfect for comforting dinners and game meat enthusiasts.
Ingredients
Instructions
- Dredge venison in flour and salt.
- Melt bacon fat in a soup kettle and brown venison pieces in fat.
- Add brown sugar, chopped onions, and cider to the kettle.
- Cover the kettle and simmer for 2 hours.
- Add water if the kettle begins to steam away liquid.
- Add beef stock and chopped carrots, potatoes, and whole kernel corn.
- Cook over medium heat for 25 minutes until vegetables are tender.
- If needed, mix a paste of flour and water and stir into broth to thicken.
Tips & Substitutions
For a deeper flavor, consider marinating the venison in the cider for a few hours before cooking. If you don't have bacon fat, use olive oil or butter. For a thicker broth, mix a tablespoon of cornstarch with cold water instead of using flour. To enhance the stew, add herbs like thyme or bay leaves during the simmering process, reminiscent of classic American recipes.
Serving Suggestions
Serve the venison stew hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a side of mashed potatoes. For a complete meal, consider serving with a simple green salad or steamed vegetables. This hearty dish also complements a glass of red wine, enhancing the rich flavors.
Storage & Reheating
Store any leftover venison stew in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stove over medium heat, adding a splash of beef stock or water if it has thickened too much. You can also heat it in the microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Stew(From A 100-Year-Old Recipe) contains roughly 1578 calories, with 34g protein, 308g carbohydrates, and 30g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (231% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 2725mg per serving (118% 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 for this stew?
Yes, you can substitute the venison with beef or even turkey. Just adjust the cooking time according to the meat used. Beef will take a similar amount of time, while turkey may require less, making it suitable for quick meal preparation.
What can I add to make the stew spicier?
To add heat, consider incorporating diced jalapeños or a teaspoon of cayenne pepper when browning the meat. You could also add a splash of hot sauce to the broth for a spicy kick that complements the sweetness of the brown sugar.
Can I make this stew in a slow cooker?
Absolutely! After browning the venison, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows for a rich flavor development, making it a convenient option for busy days.
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).