"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Venison Stew Recipe

  Tried it? Rate this Recipe:


This recipe for Venison Stew, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alex and Mary Catherine Stofan
Added: Monday, October 13, 2008


1 lb. venison steak or stew meat, trimmed and cubed (all fat, bone and sinew removed)
8 T. flour
2 T. butter
2 T. margarine
1 sm. onion, diced
4 med. potatoes, peeled and cubed
4 carrots, cubed
3 T. parsley flakes
1 t. salt
1 1/2 t. white pepper
7 c. hot water

Dredge meat in flour; heat butter and margarine in Dutch oven or 3-quart. saucepan. Saute meat and onion until brown; add remaining ingredients. Simmer 2-4 hours (depending upon doneness of the meat). Add water to maintain stew.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!