Old Fashioned Venison Stew

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Old Fashioned Venison Stew

   Recipes   July 11, 2014  Comments Off on Old Fashioned Venison Stew

Old Fashioned Venison Stew
 
Author:
Ingredients
  • 1-1/2 cups Water
  • ½ cup Beer
  • 2 envelopes (7/8 oz. each) Onion Gravy Mix
  • 1 Tbsp. Packed Brown Sugar
  • ¼ tsp. Ground Thyme
  • 2 to 3 lbs. Deer, Antelope, Elk, or Moose Stew Meat
  • 3 Tbsp. Vegetable Oil
  • 1 Bay Leaf
  • 6 Carrots, cut into 1-inch pieces
  • 6 Medium Parsnips, cut into 1-inch cubes
  • 1 cup Frozen Peas
Instructions
  1. In small mixing bowl, blend water, beer, gravy mix, brown sugar, and thyme. Set aside.
  2. Remove all fat and silverskin from meat.
  3. Cut into 1-inch pieces.
  4. In Dutch oven, brown meat in oil over medium-high heat.
  5. Add beer mixture and bay leaf to Dutch oven.
  6. Reduce heat; cover.
  7. Simmer until meat is almost tender, 1 to 1-1/2 hrs., stirring occasionally.
  8. Add carrots and parsnips; re-cover.
  9. Cook 20 minutes longer. Add peas; re-cover.
  10. Cook 5 to 10 minutes longer.
  11. Discard bay leaf before serving.

 

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