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    Venison

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    Venison Stew

    Submitted by: Susie - MN

    Venison Stew

    Ingredients:

    • 2 pounds Venison, cubed
    • 1 Cup Onion, diced
    • 12 Potatoes, diced
    • 6 Carrots, diced
    • 1 Package Mixed
      Vegetables, frozen
    • 1 Cup Celery, chopped
    • ¼ Cup Barley
    • 8 Cups Water
    • 1 tsp Sesoning Salt
    • 1 Garlic Cloved, minced
    • 1 tsp Salt
    • ½ tsp Pepper
    • 2 Tbsp Parsley, dry
    • 1 Tbsp Beef Soup Base
    • 1 Package Gravy Mix
    • 1 Bay Leaf

    Directions:

    • Slice venison ¼ inch thick and 6 inches long.
    • Place the bacon on top of the venison androll it and place a toothpick through the end.
    • Marinate the meat in the Allegro either after it's rolled or the venison alonebefore you roll it.
    • Marinate for 24 hours or vacuum to decrease the time.
    • Grill the meat until the bacon is done to your satisfaction, Enjoy!
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    Mack's Recipes

    Venison Stew

    Submitted by: Susie - MN

    Venison Stew

    Ingredients:

    • 2 pounds Venison, cubed
    • 1 Cup Onion, diced
    • 12 Potatoes, diced
    • 6 Carrots, diced
    • 1 Package Mixed Vegetables, frozen
    • 1 Cup Celery, chopped
    • 1/4 Cup Barley
    • 8 Cups Water
    • 1 tsp Sesoning Salt
    • 1 Garlic Cloved, minced
    • 1 tsp Salt
    • 1/2 tsp Pepper
    • 2 Tbsp Parsley, dry
    • 1 Tbsp Beef Soup Base
    • 1 Package Gravy Mix
    • 1 Bay Leaf

    Directions:

    • Sear venison until brown on all sides.
    • Add water. Add celery, carrots, potatoes, onions and all other ingredients except frozen veggies.
    • Cook on medium until vegetables are tender and meat is cooked through.
    • Add frozen veggies and cook until hot. Remove Bay leaf.
    • Serve with hard rolls. May need to add additional broth.
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