Uploaded April 2015 | Updated September 2026, 2 weeks ago
Venison Stew
Ingredients:
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
flour
salt & pepper
fresh mushrooms, sliced (optional)
Directions:
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.
Venison Stew
Ingredients:
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
flour
salt & pepper
fresh mushrooms, sliced (optional)
Directions:
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.
