Venison Stew Recipe Serves 8 Hungry Mouths

Wanting a novel venison stew recipe?

Baked Venison Stew with Carrots

This hearty oven-baked venison stew takes time to cook but needs little attention. Freshly mashed potatoes make a nice accompaniment.

2 pound boneless venison top-round, trimmed of fat
2 medium-size onions, thinly sliced
1 Tbsp flour
1 can (14 1/2 oz.) regular-strength beef broth
1/4 cup red wine vinegar
1 tsp each dry thyme leaves and dry rosemary
1/2 tsp pepper
1 1/2 pound medium-size carrots, sliced 1/4-inch thick (about 4 cups)

Cut venison into 3/4-inch by 2-inch strips. In a shallow 3-3 1/2 quart casserole, combine venison and onions.

Bake uncovered, in a 450°F oven, stirring occasionally until venison and onions are browned (40-50 minutes).

Remove from oven; sprinkle with flour and stir gently to coat. Reduce oven temperature to 350°F.

In a 1 1/2-quart pan, combine broth, vinegar, thyme, rosemary, and pepper; bring to boil over high heat. Add to venison mixture, stirring to loosen any browned bits. Distribute carrots over venison.

Cover tightly and bake until venison is very tender when pierced (1 1/2 to 2 hours). Season to taste with salt. Makes 8 servings.

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