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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 178.6
  • Total Fat: 3.0 g
  • Cholesterol: 39.2 mg
  • Sodium: 419.2 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 18.1 g

View full nutritional breakdown of Venison Hunters Stew calories by ingredient
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Venison Hunters Stew

Submitted by: MGBONACUM

Introduction

I am not a hunter, but family and friends always bring me venison. This hearty stew is great on a cold winter night. Even those who do not like venison have liked this stew. I am not a hunter, but family and friends always bring me venison. This hearty stew is great on a cold winter night. Even those who do not like venison have liked this stew.
Number of Servings: 12

Ingredients

    Venison- about 1.25 to 1.3 lbs. (trimmed and cubed)
    Leeks - 2 cups sliced (bulb and lower leaves)
    Celery- 1 cup chopped
    Red onion- 1 cup chopped
    Green Bell Pepper- 1 cup chopped
    Parsnips- 2 cup sliced cubed
    Carrots, sliced, canned- 1.75 cups ( about a 411 gram can) drained
    Green Beans, cut, canned- 1.75 cups( 1 can) drained
    Crushed Tomatoes- about two 15 oz. cans.
    Yams, canned, rinsed - 1 can (about 1 cup)
    Mushrooms, Baby portabello,fresh- 1 cup sliced
    Water- 4 cups
    Garlic- 3 cloves chopped fine
    Parsley, fresh- 1/4 cup
    Oregano- 3 tablespoons dry or 1/4 cup fresh
    Thyme- 1 tablespoon fresh
    Paprika- 1 teaspoon
    Cayenne red pepper powder- 1/2 teaspoon
    Season Salt- 1 teaspoon
    Extra light olive oil- 1 tablespoon

Directions

1) Heat oil in a heavy three quart stew pot.

2) Season cubbed venison with season salt and black pepper, then brown in the pot.

3) When meat is browned on all sides, add celery, bell pepper, and onions to the pot . Cook on medium high heat until onions are becoming translucent and peppers and celery are softening. Add garlic and stir, cooking for another minute.

4) Reduce to medium heat and add the crushed tomatoes, water, carrots, parsnips, leeks, and green beans. Bring to moderate simmer.

5) Add parsley, thyme, oregano,paprika, and red pepper, stir well and allow to simmer covered for 30 minutes.

6) Mash the yams to smooth consistancy.

7) After 30 minutes simmered, add the mushrooms, and stir in the yams to thicken the stew. Simmer covered for another 30 minutes or until meat and vegetables are tender. Adjust salt and pepper seasoning to taste.

Makes about 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MGBONACUM.






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Member Ratings For This Recipe

  • It ws very good even fr my husband who would rather have a thick flour based gravy. Very good and highly recommended by my family and is in our favorites!!! - 1/22/12

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