2 tablespoons vegetable oil
2 pounds venison, cut into bite-sized pieces
3 onions, chopped
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 teaspoon oregano, dried
1 teaspoon salt or salt-free seasoning
3 cups water
4 potatoes, peeled and chopped in large pieces
1 pound carrots, sliced
1/4 cup all-purpose flour
1/4 cup water
Venison Stew
Servings: 8
Ingredients:
Directions:
- Heat oil in large nonstick skillet to medium. Add venison in batches and brown on all sides. Move to a plate once venison has browned.
- Once venison is done, add back to skillet. Add onions, garlic powder, Worcestershire sauce, oregano, salt, and 3 cups water. Cover and bring to a boil, then turn down low to cook for 30-60 minutes, or until meat is tender.
- Add potatoes and carrots; cook until tender, about another 30 minutes.
- Combine flour and 1/4 cup water and mix until no longer lumpy. Stir into the stew and stir, until juices are thickened. Serve.
Notes & Tips:
Recipe courtesy of Virginia Cooperative Extension
Recipe Category
World Cuisine
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Venison Stew
Servings: 8
Ingredients:
2 tablespoons vegetable oil
2 pounds venison, cut into bite-sized pieces
3 onions, chopped
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 teaspoon oregano, dried
1 teaspoon salt or salt-free seasoning
3 cups water
4 potatoes, peeled and chopped in large pieces
1 pound carrots, sliced
1/4 cup all-purpose flour
1/4 cup water
Directions:
- Heat oil in large nonstick skillet to medium. Add venison in batches and brown on all sides. Move to a plate once venison has browned.
- Once venison is done, add back to skillet. Add onions, garlic powder, Worcestershire sauce, oregano, salt, and 3 cups water. Cover and bring to a boil, then turn down low to cook for 30-60 minutes, or until meat is tender.
- Add potatoes and carrots; cook until tender, about another 30 minutes.
- Combine flour and 1/4 cup water and mix until no longer lumpy. Stir into the stew and stir, until juices are thickened. Serve.
Notes & Tips:
Recipe courtesy of Virginia Cooperative Extension
Nutrition Facts
8 serving per container
Serving size 395g
| Amount Per Serving | ||
|---|---|---|
| Calories | 290 | |
| % Daily Value* | ||
| Total Fat 6g | 8% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 95mg | 32% | |
| Sodium 410mg | 18% | |
| Total Carbohydrate 29g | 11% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 29g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 46mg | 4% | |
| Iron 5mg | 30% | |
| Potassium 880mg | 20% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.