Italian Venison Stew Recipe
David Draper and Cabela's Pro Staff member Tiffany Haugen demonstrate how to make a hearty Italian venison stew.
David and Tiffany are using the Open Country Induction Stovetop. Check it out here:
Cook up any stew with a Cabela's Dutch Oven. Learn more at:
See more recipes and how-to’s at Cook with Cabela’s:
1 - 1 1/2 lbs. venison stew meat
4 - stalks celery, cut into 1 chunks
1 - yellow onion, chopped
4 - carrots, cut into 1/2 thick coin pieces
4 - yukon potatoes, wedged or boiled whole (see option below)
1 - can beef consommé (10 1/2 oz.)
1 - box beef broth (32 oz.)
2 - 3 tbsp. vegetable oil or shortening
1 - cup hot water
salt & pepper
fresh mushrooms, sliced (optional)
1. Heat oil or shortening over medium heat in a 12 camp oven.
2. Coat venison meat pieces with flour and slowly brown them. Salt and pepper to taste, turning meat midway.
3. Add full can of beef consommé. Add enough beef broth to cover 1 above meat. Add celery, onions and carrots. Option: Add potatoes now, cut into wedges or hold them out, boil separate and serve finished stew over them.
4. Cover and simmer 2-3 hours. Stir occasionally and add additional broth, if needed to cover vegetables. (If using mushrooms, add them after simmering 1-2 hours)
5. Make thickener using 1 cup hot water, adding 2 tablespoons flour, whisking until smooth. Add 1 tablespoon of flour as needed to achieve a consistency of slightly runnier than milk.
6. Stir in thickener and simmer at least 30 minutes over low heat, stirring more frequently to check thickness.
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How to Make Venison Stew | Venison Recipes | Allrecipes.com
Get the recipe for Venison Stew at
Watch how to make a simple and delicious venison stew with cubes of browned venison and classic stew veggies in a scrumptious gravy flavored with Worcestershire sauce, bay leaves, and oregano. Enjoy this hearty stew with rice or egg noodles. You'll also see a great trick for reducing the venison's gamey taste.
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Cowboy Stew Recipe
Cowboy Stew Recipe!
Thank y’all for stopping by! In this video I’m going to show you an easy cowboy-approved stew recipe that I cook on the chuck wagon on cold days. It’s hearty and you can use it with beef, elk or any meat you prefer. So take the chill off and enjoy our Cowboy Stew Recipe.
Enjoy the video and leave questions or comments below.
Cowboy Stew Recipe
8 regular red potatoes, chunked
2 ½ cups sliced carrots
1 large yellow onion, sliced
1 large jalapeno, chopped
3 (14.5-ounce) cans stewed tomatoes
1 (15-ounce) can tomato sauce
1 (10-ounce) can Rotel
3 (4-ounce) cans chopped green chile
2 tablespoons minced garlic
3.5 – 4 lbs. stew meat (elk, beef, etc.) chunked
3 quarts water or beef broth
Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper
1. Add all the ingredients, except the canola, stew meat, water and seasoning to a large stock pot. Set aside.
2. Pour a thin layer of the canola oil to the bottom of a large cast iron skillet. Add the meat, season to taste and cook over medium-high heat until all the edges have browned.
3. Stir the meat into the liquid mixture. Bring to a boil over high heat for 20 minutes. Reduce to a simmer and continue cooking for about 1 ½ hours or until vegetables are tender and meat has cooked through, stirring occasionally.
Check out our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, Amazon and
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Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron, Camp Cooking
Meatball Stew by The Cajun Ninja
Give this a try! let me know!