Best Venison Dumpling Stew Recipes

VENISON STEW WITH DUMPLINGS

Venison Stew With Dumplings image

Venison stew with dumplings is great for a cold winter night. The gamey taste of some deer can be taken care of by soaking the meat in milk for about 20 minutes before cooking.

Provided by PeachPie24

Categories Stew

Time 1h40m

Yield 1 Pot, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 lbs venison, cubed
1 tablespoon vegetable oil
2 tablespoons butter
handful flour
1 medium onion, chopped
1 1/2 cups diced celery
1 1/2 cups diced carrots
1 teaspoon minced garlic clove
2 tablespoons Season-All salt
1 bay leaf
salt and pepper
1 (7 1/2 ounce) can buttermilk biscuits

Steps:

Put your cubed venison in a large bowl, add salt and pepper and enough flour to coat the meat.
Melt the butter in a large pot, add the vegetable oil, then the onion and then deeply brown the meat.
Throw in your celery and carrots, garlic, Season All and bay leaf, add enough water to cover.
Stir well and then cover, simmer for 2 hours, stirring occasionally.
When the timer goes off, take the biscuits and tear them into pieces, drop the pieces into the stew.
Cook uncovered on medium heat for 10 minutes.
Cook covered on medium heat for 10 minutes.

Nutrition Facts : Calories 369.3, Fat 14.9, SaturatedFat 5.5, Cholesterol 137.1, Sodium 479.8, Carbohydrate 20, Fiber 1.4, Sugar 2.5, Protein 37.3

VENISON STEW

Venison Stew image

I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

Steps:

In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges