Best Wild Rice Venison Stew Recipes

WILD RICE VENISON STEW

Wild Rice Venison Stew image

"With three hunters in the family and plenty of wild rice on hand, this hearty stew is a 'must' at our house," says Darla Haseltine of Wyoming, Minnesota.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon pepper
1-1/2 pounds venison, cut into 1-inch cubes
2 tablespoons canola oil
2-3/4 cups water
1 can (14-1/2 ounces) beef broth
1/2 teaspoon beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 3/4-inch pieces
1/3 cup uncooked wild rice

Steps:

In a large resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in batches in oil. Add water, broth and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables and rice are tender.

Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 362mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

WILD RICE VENISON STEW RECIPE - (4.5/5)

Wild Rice Venison Stew Recipe - (4.5/5) image

Provided by á-6055

Number Of Ingredients 11

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon pepper
1-1/2 pounds venison, cut into 1-inch cubes
2 tablespoons canola oil
2-3/4 cups water
1 can (14-1/2 ounces) beef broth
1/2 teaspoon beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 3/4-inch pieces
1/3 cup uncooked wild rice

Steps:

In a large resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in oil. Add water, broth and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables and rice are tender.