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World Class Venison Stew Recipe | Hunting Magazine

“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.
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Course Soup
Cuisine American

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

Instructions
 

  • 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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