“World Class” Venison Stew
This classic hearty venison stew recipe with a “World Class” twist making it an ideal venison stew recipe for those chilly fall or winter days. Packed with Venison, onion, carrots, potatoes, and Worcestershire sauce to bring together this flavorful wild game recipe.
Ingredients
2 lb. venison steaks
1 med. onion, thinly sliced
2 to 3 T. Vegetable oil
2 to 3 lg. carrots, cut to bite-size
6 c. hot water
2 T. Worcestershire sauce
2 lg. potatoes, cut to bite-size
1 T. salt
1 T. sugar
2 bay leaves
1 ½ tsp. paprika
1 sm. pkg. frozen corn
¾ tsp. pepper
1 sm. pkg. frozen peas
Dash of cloves
8 T. cornstarch
4 tsp. beef bouillon
A small amount of cold water
Directions
- Cube venison steaks into bite-size pieces and brown in vegetable oil.
- In crockpot, combine browned meat, water, Worcestershire sauce, salt, sugar, paprika, pepper, cloves, beef bouillon, onion, potatoes and bay leaves.
- Cook for 6 hours. Add corn and peas.
- Cook for 1 hour.
- Mix cornstarch with small amount of cold water and add to stew.
- Simmer until stew thickens.
- Remove bay leaves.
- Serve hot and enjoy!
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