Savory Venison Stew


From Terry Thompson-Anderson’s book, The Hill Country: A Wine and Food Lover’s Paradise

Super easy

Savory Venison Stew


For 8 Person(s)


  • 2 pounds Broken Arrow Ranch venison stew meat, cut into bite-size pieces
  • 2 bay leaves
  • 1 1/2 tablespoons mixed pickling spices, securely wrapped in cheesecloth and tied with kitchen twine
  • 2 medium onions, coarsely chopped (2 cups)
  • 1/4 teaspoons granulated garlic
  • 1/2 teaspoons ground black pepper
  • 4 carrots, cut into ½-inch dice
  • 4 celery stalks, cut into ½-inch dice
  • 4 red potatoes, cut into ½-inch dice
  • 4 chicken bouillon cubes
  • 4 cups water
  • 2 teaspoons red wine vinegar
  • 2 cans (8-oz.) tomato sauce

Savory Venison Stew Directions

  1. Spray a heavy Dutch oven with nonstick vegetable spray and quickly brown the meat on all sides.
  2. Add all remaining ingredients, cover, and simmer over medium heat for about 1½ hours, or until venison is tender and vegetables are cooked.
  3. Remove and discard the cheesecloth bag before serving.

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