Recipe of the Week
Succulent venison stew
Courtesy of
Edith Helmich

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3-4 lbs. fat-trimmed venison, cut into 2-inch cubes

2 thinly sliced onions
1 thinly sliced carrot
2 stalks celery, cut in large chunks
1 garlic clove, crushed
2 cups red wine
1/2 cup salad oil
1/4 tsp. thyme
1 tsp. salt
2 bay leaves
10-12 black peppercorns
2 cloves

1/2 cup salad oil
1 cup diced salt pork
1 large onion, chopped
2 carrots, sliced
1 lb. mushrooms, sliced
2 Tbsp. brown sugar, packed
3 Tbsp. flour
1 clove garlic, chopped or pressed
1/2 cup red wine
2 cups reserved marinade
salt & pepper to taste


Place cubes of venison in a non-metal container, pour uncooked marinade over the meat, and refrigerate for a full 24 hours.

About 2-1/2 hours before serving, drain and save marinade, discarding vegetables. Dry meat gently on paper towels. Continue with the following recipe for the stew.

Sauté oil and salt pork until lightly browned. Add onion and carrots and cook until moderately browned. Sprinkle brown sugar over vegetables, stir well, and remove from pan.

In the same pan, sauté mushrooms until lightly cooked and remove from pan.

Still using the same pan and adding a little more oil (if necessary), brown stew meat. Sprinkle meat with flour and continue cooking until flour is also brown. Add wine and marinade (and additional water, if necessary) to cover meat. Cover pan and simmer on very low heat for 1 to 1-1/2 hours. Add the reserved vegetables and cook for an additional 30-40 minutes.

Serve over rice and sprinkle with chopped parsley. A blend of wild and white rice is very good with this dish.

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