Venison Stew

Servings: 4
Prep: 30 minutes
6 hours


Summary:  XXXX

Step up your stew game and try swapping out basic beef for venison with this recipe courtesy of Troy Mueller, registered dietitian with Carilion Clinic's Dining and Nutrition Services.

Rich in hunger-busting protein, plus iron and B vitamins, venison tends to be leaner than beef and lower in calories. And when marinated generously and then slow cooked, as it is here, it becomes tender and flavorful, making this stew the perfect cold-weather comfort meal.


Ingredients:  XXXX

1 1/2 pounds venison stew meat
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried rosemary
4 teaspoons lemon juice
1 cup water
1 1/2 cups chopped potatoes
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
4 cups beef broth


Preparation:  XXXX

  1. Add stew meat, spices, lemon juice and water to freezer bag and seal tightly.
  2. Place bag in bowl in refrigerator. Allow to marinate overnight.
  3. Empty contents of bag into slow cooker and set to high heat.
  4. Add vegetables and broth.
  5. Cook on high for six hours, or until meat is fully cooked.