Venison Vegetable Stew
A hearty venison vegetable stew with savory bacon, tender meat, and flavorful vegetables, perfect for comforting meals and suitable for game meat enthusiasts.
Ingredients
Instructions
- In a Dutch oven, cook bacon until crisp; crumble and set aside.
- Cook venison and onions in the bacon drippings until browned.
- Add 3 cups water, tomato sauce, dry onion soup mix, bay leaf, and Italian dressing.
- Bring to a boil, then reduce heat and cook for 1 1/2 hours or until meat is nearly tender.
- Add carrots, celery, and potatoes.
- Continue cooking for 45 minutes to 1 hour until vegetables are tender.
- Combine flour with 1/2 cup water, stir, and cook until thickened.
- Remove bay leaf from the stew.
- Add the crumbled bacon back into the stew.
Tips & Substitutions
For a deeper flavor, marinate the venison in Italian dressing for a few hours before cooking. If you don't have venison, beef or lamb can work as substitutes. For a thicker stew, add more flour mixed with water towards the end. You can also include other vegetables like peas or green beans for added nutrition, similar to the variety found in American recipes.
Serving Suggestions
Serve the venison vegetable stew hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, try it alongside the Family Breakfast Casserole to elevate your dining experience.
Storage & Reheating
Store leftover venison vegetable stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. If the stew thickens too much, add a splash of water to loosen it before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Vegetable Stew contains roughly 1874 calories, with 63g protein, 251g carbohydrates, and 74g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (180% of the Daily Value), and protein (125% of the Daily Value). Note that it is relatively high in sodium, at 2946mg per serving (128% 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 frozen vegetables in this stew?
Yes, frozen vegetables can be used as a convenient option. Just add them in during the last 20-30 minutes of cooking to ensure they don't become mushy. Frozen carrots and peas work particularly well in this recipe.
How can I make the stew spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes when cooking the onions and venison. Adjust the amount to your taste preference for the right balance of flavors.
Is it possible to make this stew in a slow cooker?
Absolutely! You can transfer all the ingredients to a slow cooker after browning the meat and onions. Cook on low for 6-8 hours or on high for 4-5 hours until the venison and vegetables are tender. This method enhances the flavors even more.
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).