Jenny's Venison Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 441.0
  • Total Fat: 4.2 g
  • Cholesterol: 67.2 mg
  • Sodium: 683.1 mg
  • Total Carbs: 69.2 g
  • Dietary Fiber: 15.1 g
  • Protein: 33.9 g

View full nutritional breakdown of Jenny's Venison Stew calories by ingredient
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Lean venison stew with lots of veggies and tons of great flavor Lean venison stew with lots of veggies and tons of great flavor
Number of Servings: 8


    1/2 tbs olive oil
    1 Onion (diced)
    3 Stalks celery (diced)
    1 tbs AP flour
    1 tbs steak seasoning (I use Montreal Steak Seasoning by McCormick)
    1.5 lbs venison (fat trimmed and cut into bite sized pieces)
    1 box Pomi chopped tomatoes (1 can of another variety or fresh peeled and diced will also work)
    3 large carrots (sliced in rounds, no need to peel, just scrub and cut)
    1 large summer squash (seeded and diced)
    1lb new potatoes (scrubbed and cut into bite sized pieces - as needed)
    4 cups of water
    1 Knorr beef boullion cube
    2 bay leaves
    salt and pepper to taste


Remember that the boullion and steak seasoning both have salt in them. Adding salt before the stew cooks could result in a very salty stew. Wait for the completed product before doctoring with more salt and spices.


Preheat oven to 300F. On the stovetop, in a cast iron dutch oven on medium heat, add olive oil and onion. Saute onion until just soft and add celery. Saute celery and onion until the celery is soft. Put the venison in a plastic ziptop bag with the flour and the steak seasoning, shake to coat. Add the venison from the bag to the celery and onion. Saute the venison until it is seared on all sides (just a couple minutes). Add the chopped tomatoes, carrots, squash, and potatoes. Give it a stir, then add water, boullion, and bay. Bring it to a boil and stir. Cover the dutch oven with the lid and move it to the preheated oven. Cook in the oven for about 3 hours, stirring occasionally. You may need to add a little water, depending on the atmospheric conditions of the day. This stew should not be soupy, but hearty when it is complete. You will know it's done when the carrots and potatoes are cooked through and the venison is easy to cut with a fork. Carefully, add salt and pepper to taste.

Serving Size: Makes about 16 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JDANBURG.

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