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Hearty, tasty, and easy to make, this Venison Stew is packed full of tender meat, potatoes, carrots, turnip, celery, and onion. It's the perfect comfort food to warm up with on cold, chilly days.
I started this food blog of mine exactly one year ago with the intentions of featuring mainly plant-based recipes, and wouldn't you know my is currently my most popular recipe. Go figure! 😀
My husband has been lucky enough to harvest two deer so far this season and our freezer chest is filling up fast. So yes, I am sharing with you another venison recipe that I know you are going to love!
Is Venison Stew Healthy?
Yes! Venison is super lean and rich in protein and iron. Add in all of the vegetables and you've met your daily requirement of both vitamin A and C in just one serving! May I also mention that each serving also provides 6 grams of fiber! Hoorah! 😀
How to Make Venison Stew
First, chop up those delicious vegetables! For this recipe I use new potatoes, which are basically just small potatoes (the size of golf balls). Be sure to leave the skins on for that extra fiber. Those yellow turnips are also known as rutabagas and add some fantastic flavor.
Next, cut the venison meat into bite-sized cubes. You can use any cut of meat you have on hand, such as stew meat, loins, backstrap, steak, etc.
Heat 2 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add the meat and cook for 3-4 minutes, or until all sides have browned. Remove from pan and set aside.
Add 1 tablespoon oil to the pan along with the celery and onion and cook for 3-4 minutes, or until soft. Stir in the garlic, and then stir in the flour.
Stir in the vegetable juice co*cktail and spices, and then add the meat, potatoes, carrots, and turnip. Bring the stew to a boil over medium-high heat. Once it starts to boil reduce the heat to low, cover the pot, and cook for 90 minutes or until the meat is tender.
Hearty, tasty, and easy to make, this venison stew is packed full of tender meat, potatoes, carrots, turnip, celery, and onion. It's the perfect comfort food to warm up with on cold, chilly days.
2cupsYellow Turnip (Rutabaga) cut into bite-sized cubes
2cups Onionchopped
2clovesGarlicminced
4cupsVegetable Juice co*cktail
3TablespoonsOlive Oildivided
2TablespoonsFlour
1teaspoonOregano
1teaspoonThyme
1 teaspoonBlack Pepper
2Bay Leaves
Instructions
Heat 2 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add the venison and cook for 3-4 minutes, or until all sides have browned. Remove from pan and set aside.
Add 1 tablespoon oil to the pan along with the celery and onion and cook for 3-4 minutes, or until soft.
Stir in the garlic.
Stir in the flour.
Stir in the vegetable juice co*cktail, oregano, thyme, black pepper and bay leaves.
Add the meat, potatoes, carrots, and turnip.
Bring the stew to a boil, reduce heat to low, cover and simmer for 90 minutes or until the meat is tender.
Remove the bay leaves.
Serve, and enjoy!
Notes
You can use any cut of venison you have on hand, such as stew meat, loins, backstrap, steak, etc.
Not a fan of turnip? No problem! Just omit and add extra carrots and potatoes.
Venison is a good protein choice for people with cardiovascular disease. Venison differs from red meat in part because it is leaner and has less fat and fewer calories.
Three ounces of cooked venison contains around 96 calories, 3g fat, and 18g protein. Venison contains vitamins and minerals, including vitamins K and B-12 and iron, zinc, and choline. Venison contains no carbohydrates or fiber.
While lean cuts of venison can be enjoyed in moderation as part of a low cholesterol, heart-healthy diet, it's best to limit your overall intake of red meat.
Deer meat is rich in proteins, essential nutrients which are body-building foods. One of their biggest benefits is that they can help repair body tissues. Since protein is a building block for muscles, bones, cartilage, and skin, having enough protein in your diet will boost your muscle mass.
Hunters are encouraged not to consume meat from animals that test positive for CWD, or any animals that appear sick. It should be noted that the CWD test is a disease monitoring tool and is not a food safety test.
Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.
Venison is a very low-fat meat with 1.6g of fat in 100g of venison. This compares to 1.1g in the same amount of chicken but 4.3g in beef. Venison is also low in saturated fat, which is great because a diet that's high in saturated fat can raise the level of cholesterol in the blood and increase risk of heart disease.
Venison is packed with lots of B vitamins helping keep our brain and nervous system function in check. B vitamins are important to keep your energy levels up and can affect everything from our hair to our digestion and deficiency can influence mood and produce depressive-like behaviour.
Venison meat is a perfect choice of protein for those who suffer from cardiovascular disease and are searching for low cholesterol and saturated fat protein choices. Much of the venison consumed in Pennsylvania is harvested annually through hunting.
It's full of veggies and protein after all. Although traditional beef stew recipes provide more nutrition than many meals, most still plague you with far too much sodium and calories. Make some easy switches to truly have a healthy beef stew recipe you can be proud to share. Most stews use a beef broth for the base.
Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.
The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.
Eating red meat (and meat in general) may contribute to inflammation because of its saturated fat content, according to a study published in Public Health Nutrition. Red meat includes more than just hamburger and steak — it's also lamb, goat and venison.
Deer meat is packed with all sorts of nutrients including Vitamins B6, B12, B2, and B3 helping to regulate your metabolism and reducing the risk of heart attacks and strokes. It's also organic and natural! It is high in protein and low in fat, which helps with weight loss and dieting.
Portion sizes also play a role in how venison affects digestion. While venison is generally well-tolerated, consuming large amounts in one sitting may still cause discomfort for some individuals. It is always best to listen to your body and eat in moderation to avoid any potential digestive issues.
Wild game such as deer, antelope, elk, and moose are all excellent sources of protein, B vitamins, and minerals (iron and zinc). They are relatively low in saturated fat and are considered lean sources of protein.
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