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Here's a healthy recipe for chunky venison stew.  Add fresh vegetables from your garden to create a flavorful fall meal to satisfy your venison cravings.  Elk would also work great for this recipe.



  • 1 pound venison stew meat
  • 2 beef bouillon cubes
  • 1 1/2 cups cubed rutabaga
  • 2 cups sliced carrots
  • 1/2 cup diced onion
  • 1 T. Worcestershire sauce
  • 1 1/2 tsp. dried Italian seasoning
  • 1/2 cup diced green pepper
  • 1 cup diced tomato
  • Salt and pepper to taste

In a Dutch oven place 1 T. olive oil; brown the venison for 4 to 5 minutes, turning on all sides.  While venison is browning, heat 1 cup water in microwave and dissolve 2 bouillon cubes in heated water.  Add this mixture to the browned venison and bring to a gentle boil; reduce heat, cover and simmer for about 1/2 hour.  Add all remaining ingredients and continue to simmer for 1 to 1 1/2 hours, until vegetables are cooked through.  Right before you are ready to serve, ladle out about 1/2 cup of the juice and add 1 T. corn starch and mix thoroughly.  Return mixture to the stew and gently mix in and to thicken to desired consistency.

You can substitue other vegetables, if you prefer.  I love the wonderful color this combination creates.  Experiment and have fun!

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Buck Anderson
# Buck Anderson
Thursday, November 26, 2009 9:02 PM
Thanks for sharing this meal with me. I have grown less fond of potatos in stew. The rutabaga was a refreshing change.

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