This Pioneer Woman Venison Stew is made with celery, onion, all-purpose flour, beef stock, and venison, and takes around 2 hours and 5 minutes to cook. You can serve your Venison Stew with sides like wild rice pilaf, roasted root vegetables, mashed potatoes, and creamed spinach.
To make Venison Stew, Ree Drummond begins by browning salt pork and venison chunks in a pan, followed by adding seasonings and flour to form a gravy-like mixture. She then makes a roux and adds beef stock, followed by the venison and vegetables, simmering until tender.
Pioneer Woman recipes, whether it’s Apricot Chicken Thighs, Chicken Tortilla Soup, or this Venison Stew, always offer a comforting and hearty meal that’s perfect for family dinners.
Pioneer Woman Venison Stew Ingredients
- 2 stalks of Celery, chopped
- 1 large Onion, coarsely chopped
- 6 tablespoons All-purpose flour
- 1/4 cup Oil
- 4 tablespoons Butter
- 2 cups Beef stock
- 1 pound Whole new potatoes
- 1 tablespoon Dried oregano
- 1 tablespoon Whole peppercorns
- 2 Bay leaves
- 2 large Carrots, chopped in large chunks
- 1/2 cup Salt pork
- 1 pound Venison shank
- 2 pounds Venison ham meat
- 1 tablespoon Garlic powder
- 1 teaspoon Chile flakes
- Salt and freshly ground black pepper
How To Make Pioneer Woman Venison Stew
- Prep the Pork and Venison: Cut the salt pork into chunks and cook until crispy. Add venison chunks and brown them for about 10 minutes. Add garlic powder, chile flakes, salt, pepper, and 2 tablespoons of flour. Mix well and set aside.
- Make the Roux: In the same pan, add oil, butter, and the remaining 4 tablespoons of flour. Cook until the mixture turns brown.
- Add Stock: Pour in the beef stock and 2 cups of water. Bring it to a boil.
- Cook the Venison: Add the browned venison back into the pan. Cook for 5 to 10 minutes until it’s almost done.
- Add Veggies and Simmer: Finally, add in the potatoes, oregano, peppercorns, bay leaves, carrots, celery, and onions. Cook for about 1 hour until the meat falls off the shank bone.
What To Serve With Venison Stew
The best side dishes to serve with Venison Stew include wild rice pilaf, roasted root vegetables, mashed potatoes, creamed spinach, and grilled asparagus. All these sides complement the venison stew so well.
How To Store Venison Stew
In The Fridge:
Store the Venison Stew in an airtight container in the fridge for up to 3-4 days. Make sure the stew has cooled down to room temperature before placing it in the fridge.
In The Freezer:
To freeze Venison Stew, place it in a freezer-safe container and store it for up to 3 months. Make sure to leave some space at the top of the container for expansion as the stew freezes.
How To Reheat Venison Stew
To reheat Venison Stew, you can use a microwave or stovetop. In the microwave, heat it on medium power for 2-3 minutes, stirring halfway. On the stovetop, place the stew in a pot and heat it over low-medium heat until it reaches your desired temperature. Stir occasionally to prevent sticking.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Crab Stuffed Mushrooms
- Pioneer Woman Slow Cooker Ham
- Pioneer Woman Buffalo Chicken Meatballs
Pioneer Woman Venison Stew Recipe
Author: Mohamed Shili Cooking Method:Stovetop Cuisine:American Courses:Dinner
Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 45 minutesRest time: minutesTotal time:2 hours 5 minutesServings:6 servings
Description
This Pioneer Woman Venison Stew is made with celery, onion, all-purpose flour, beef stock, and venison, and takes around 2 hours and 5 minutes to cook. You can serve your Venison Stew with sides like wild rice pilaf, roasted root vegetables, mashed potatoes, and creamed spinach.
Pioneer Woman Venison Stew Ingredients
How To Make Pioneer Woman Venison Stew
- Prep the Pork and Venison: Cut the salt pork into chunks and cook until crispy. Add venison chunks and brown them for about 10 minutes. Add garlic powder, chile flakes, salt, pepper, and 2 tablespoons of flour. Mix well and set aside.
- Make the Roux: In the same pan, add oil, butter, and the remaining 4 tablespoons of flour. Cook until the mixture turns brown.
- Add Stock: Pour in the beef stock and 2 cups of water. Bring it to a boil.
- Cook the Venison: Add the browned venison back into the pan. Cook for 5 to 10 minutes until it’s almost done.
- Add Veggies and Simmer: Finally, add in the potatoes, oregano, peppercorns, bay leaves, carrots, celery, and onions. Cook for about 1 hour until the meat falls off the shank bone.
Keywords:Pioneer Woman Venison Stew, Venison Stew
