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Herbed Venison Stew

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1 lb. venison (or elk), cubed
1 Tbsp. olive oil
14 ½ oz. canned beef broth
12 oz. beer
2 tsp. dried parsley flakes
2 bay leaves
2 C. potatoes, peeled & cubed
1 large onion, chopped
2 carrots, thickly sliced
2 ribs of celery, chopped

In a Dutch oven, heat the oil and brown the venison over medium high heat. Stir in the broth, beer and seasonings. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add the vegetables, return to a boil. Reduce heat, cover and simmer for 30-35 minutes or until vegetables are tender. Remove the bay leaves. To thicken liquid for gravy, mix together ½ C. water with ¼ C. flour. Stir into liquid, cooking for 2-3 minutes.