{"id":91744,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/venison-stew\/"},"modified":"2024-08-01T20:01:28","modified_gmt":"2024-08-02T01:01:28","slug":"venison-stew","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/venison-stew\/","title":{"rendered":"Venison Stew"},"content":{"rendered":"<p>Filled with chunks of tender venison, aromatic herbs and spices and flavorful vegetables, this venison stew will soon become a family favorite. You&#8217;ll particularly love the ease and simplicity of this classic dish, as it&#8217;s a mostly hands-off recipe that&#8217;s as satisfying right off the stove as it is served for leftovers the next day.<\/p>\n<h2>Ingredients for Venison Stew<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022921\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.1.jpg?fit=700%2C1024\" alt=\"Ingredients for Taste Recipes venison stew.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Venison stew meat:\u00a0<\/strong>Venison is lean, tender and high in protein. It&#8217;s typically found cubed and ready to use in your recipe.<\/li>\n<li><strong>Onions and garlic:\u00a0<\/strong>Also known as \u201caromatics,\u201d onion and garlic add an instant flavor boost when sauteed in the fat of your pan.<\/li>\n<li><strong>Worcestershire sauce:\u00a0<\/strong>Just a small amount of this classic condiment provides a distinctive tang that also cuts through some of the richness of the stew.<\/li>\n<li><strong>Bay leaf and oregano:\u00a0<\/strong>A bay leaf and some oregano add even more flavor along with the aromatics. Their sturdy texture makes them ideal for stews, as they will not lose potency over the long cook time.<\/li>\n<li><strong>Potatoes and carrots: <\/strong>Potatoes and carrots add nutrition, flavor and body to the venison stew recipe. They are also sturdy enough to ensure that they will not break down during the long cook time, but instead turn perfectly fork-tender.<\/li>\n<li><strong>Flour: <\/strong>When you combine flour and water in a bowl, you create a paste also known as a <a href=\"https:\/\/www.tasteofhome.com\/article\/this-secret-homemade-gravy-trick-will-save-your-holiday\/\" data-name=\"www.tasteofhome.com\/article\/this-secret-homemade-gravy-trick-will-save-your-holiday\/\" data-module=\"content engagement\" data-position=\"embedded links\">roux<\/a>. When you stir the roux into your stew it helps to thicken it and add extra body.<\/li>\n<li><strong>Browning sauce (optional):\u00a0<\/strong>Browning sauce adds a color boost and mildly smoky flavor to soups, sauces and meats. It can be found in the grocery store alongside the prepared gravy mixes, or you can make your own homemade <a href=\"https:\/\/www.tasteofhome.com\/article\/browning-sauce\/\" data-name=\"www.tasteofhome.com\/article\/browning-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">browning sauce<\/a>!<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Brown the venison<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022923\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.3.jpg?fit=700%2C1024\" alt=\"Browned venison in a Dutch oven for Taste Recipes venison stew\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>In a Dutch oven or other large pot, heat the oil over medium heat. Add the venison and cook, turning, till the meat is browned on all sides. Remove it from the pan and set aside.<\/p>\n<h3>Step 2: Saute the onions and garlic<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022924\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.4.jpg?fit=700%2C1024\" alt=\"Browned onions in a Dutch oven for Taste Recipes venison stew\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>Add the onions to the same pan and stir till crisp-tender, five to seven minutes. Add the garlic and cook, stirring, for another minute. Add the water and scrape up any browned bits that are stuck to the pan.<\/p>\n<p>Stir in the Worcestershire sauce, bay leaf, oregano, salt and pepper. Return the meat to the pan and bring to a boil. Reduce the heat, then cover and simmer until the meat is tender, 1 hour and 30 minutes to 2 hours.<\/p>\n<h3>Step 3: Add the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022925\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.5.jpg?fit=700%2C1024\" alt=\"Venison carrots and potatoes for Taste Recipes venison stew in a Dutch oven\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>Add the potatoes and carrots and continue to cook until the vegetables are tender, 30 to 45 minutes. Remove and discard the bay leaf.<\/p>\n<h3>Step 4: Thicken the stew<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2022926 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.6-scaled-e1722529612165.jpg?fit=700%2C466\" alt=\"Venison Stew Tohd24 777 Sherisilver.6\" width=\"700\" height=\"466\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, mix the flour and cold water till smooth, then stir the mixture into the stew. Bring it to a boil and continue cooking till thickened, one to two minutes. Stir in the browning sauce, if you&#8217;re using it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022927\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.7.jpg?fit=700%2C1024\" alt=\"Taste Recipes venison stew in white ceramic bowls on a marble surface next to a cloth napkin.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<h2>Venison Stew Variations<\/h2>\n<ul>\n<li><strong>Add or swap the vegetables:\u00a0<\/strong>You can supplement the potatoes and carrots or substitute with your choice of vegetables. Frozen peas, celery and sweet potatoes are all sturdy enough to hold up during the long cook time while adding delicious flavor to your stew.<\/li>\n<li><strong>Stir in tomatoes:\u00a0<\/strong>Tomato paste or drained canned tomatoes provide color, flavor and a subtle tang that works well with this rich dish.<\/li>\n<li><strong>Replace the water with beef broth or stock: <\/strong>For even richer, deeper flavor, replace part or all of the water called for with canned beef broth (if you have your own homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-beef-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-beef-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">beef broth<\/a> on hand, even better).<\/li>\n<\/ul>\n<h2>How to Store Venison Stew<\/h2>\n<p>Leftover stew can be stored in an airtight container in the fridge for three to four days. Be sure to cool the stew completely before covering and storing.<\/p>\n<h3>Can you make this venison stew recipe in advance?<\/h3>\n<p>While it&#8217;s delicious straight off the stove, as with most soups and stews this dish gets even better if it has some time for the flavors to develop. Feel free to make this recipe one to two days in advance.<\/p>\n<h3>Can you freeze venison stew recipes?<\/h3>\n<p>You can. Cool the stew completely and pack it in airtight containers before freezing it for up to three months. Thaw it overnight in the fridge prior to reheating. If you plan on freezing this stew, it\u2019s best to make it without the potatoes, as their texture does not hold up well to thawing and reheating.<\/p>\n<h2>Venison Stew Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2022930\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.10.jpg?fit=700%2C1024\" alt=\"Taste Recipes venison stew in white ceramic bowls on a marble surface next to a cloth napkin.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<h3>What side dishes go well with this venison stew?<\/h3>\n<p>You\u2019ll enjoy serving venison stew with a variety of sides. Some favorite pairings include a sharp, peppery <a href=\"https:\/\/www.tasteofhome.com\/recipes\/arugula-salad-with-shaved-parmesan\/\" data-name=\"www.tasteofhome.com\/recipes\/arugula-salad-with-shaved-parmesan\/\" data-module=\"content engagement\" data-position=\"embedded links\">arugula salad<\/a> as well as sweet and flavorful roasted <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-brussels-sprouts-with-cranberries-almonds\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-brussels-sprouts-with-cranberries-almonds\/\" data-module=\"content engagement\" data-position=\"embedded links\">Brussels sprouts<\/a>. And of course you\u2019ll want to serve a warm loaf of crusty <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade bread<\/a> to soak up every last drop!<\/p>\n<h3>What is the best cut of venison for this recipe?<\/h3>\n<p>Most cuts of venison will work well in this stew because it cooks long enough for the meat to break down and become tender. Shoulder and rump cuts are popular choices, just cut the meat into small, uniform pieces prior to cooking.<\/p>\n<h3>Can you use herbs other than oregano?<\/h3>\n<p>A variety of herbs will work well in venison stew. Woody, sturdier herbs like rosemary and thyme can be added in with the bay leaf and spices. Tender herbs such as parsley and sage should be added toward the end of the cooking time or used as a garnish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had no choice but to learn to cook many years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste\u2014that&#8217;s how my now-famous venison stew recipe came to be! \u2014Gene Pitts, Wilsonville, Alabama<\/p>\n","protected":false},"author":7061,"featured_media":2022919,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,304993,304292,305487,304007,304338,303966,304988,303887,306848,304268,307307,324623,306794,304005,303883,307423],"categories-v2":[308988,308984,308481,308940,308305,310796,308554,308992,308495,308935,308478,309603,259483,310342,309177,313023,308549,308476,310454],"coauthors":[343514],"recommended_recipes":[{"post_title":"Pork Tenderloin Stew","post_link":"\/recipes\/pork-tenderloin-stew\/","post_image":"\/wp-content\/uploads\/2024\/08\/Pork-Tenderloin-Stew_EXPS_FT24_23330_JR_0806_1.jpg"},{"post_title":"Beef Cabbage Stew","post_link":"\/recipes\/beef-cabbage-stew\/","post_image":"\/wp-content\/uploads\/2025\/01\/Beef-Cabbage-Stew_EXPS_TOHD24_5599_KristinaVanni_6.jpg"},{"post_title":"Fish Stew ","post_link":"\/recipes\/fish-stew-recipe\/","post_image":"\/wp-content\/uploads\/2024\/12\/Fish-Stew-_EXPS_FT24_260171_JR_1126_8.jpg"},{"post_title":"Venison Roast Recipe","post_link":"\/recipes\/venison-roast\/","post_image":"\/wp-content\/uploads\/2025\/03\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg"},{"post_title":"Meatball Stew","post_link":"\/recipes\/meatball-stew\/","post_image":"\/wp-content\/uploads\/2025\/03\/EXPS_TOHD24_5966_AlejandroMonfort_5.jpg"},{"post_title":"Venison Meat Loaf","post_link":"\/recipes\/venison-meat-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Venison-Meat-Loaf_EXPS_RDPDC23_2087_P3_MD_09_19_3b.jpg"},{"post_title":"Venison Vegetable Soup","post_link":"\/recipes\/venison-vegetable-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7774_TH2022C57.jpg"},{"post_title":"Venison Meatballs","post_link":"\/recipes\/venison-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14623_HFBZ1081941D21.jpg"},{"post_title":"Turnip Sausage Stew","post_link":"\/recipes\/turnip-sausage-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40262_CFT1437883D45B.jpg"},{"post_title":"Vermicelli Beef Stew","post_link":"\/recipes\/vermicelli-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vermicelli-Beef-Stew_EXPS_SSCBZ18_41436_E08_30_9b.jpg"},{"post_title":"Vegetable Lentil Stew","post_link":"\/recipes\/vegetable-lentil-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12108_QC10107C29B.jpg"},{"post_title":"Hamburger Stew","post_link":"\/recipes\/hamburger-stew\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hamburger-Stew_exps5930_W101973175C10_07_4bC_RMS.jpg"},{"post_title":"Venison Pot Roast with Vegetables","post_link":"\/recipes\/venison-pot-roast-with-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12619_TH10123C60.jpg"},{"post_title":"Venison Chili con Carne","post_link":"\/recipes\/venison-chili-con-carne\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27908_HFBZ1081941D17.jpg"},{"post_title":"Venison Dumpling Stew","post_link":"\/recipes\/venison-dumpling-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21745_HFBZ1081941D19-1.jpg"},{"post_title":"Beef and Lamb Stew","post_link":"\/recipes\/beef-and-lamb-stew\/","post_image":"\/wp-content\/uploads\/2017\/09\/Beef-and-Lamb-Stew_exps44991_ESC1801517D36_RMS.jpg"},{"post_title":"Venison Sausage Meatballs","post_link":"\/recipes\/venison-sausage-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20357_RDSC1049409D45-1.jpg"},{"post_title":"Sauerbraten Stew","post_link":"\/recipes\/sauerbraten-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24064_CW10584D37-2.jpg"},{"post_title":"Venison Pot Roast","post_link":"\/recipes\/venison-pot-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1319_TH2028C59A2-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Venison-Stew_EXPS_FT20_777_F_0512_1_HOME.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/venison-stew\/","name":"Venison Stew","datePublished":"2018-01-01","dateModified":"2024-08-01","prepTime":"PT10M","cookTime":"PT02H10M","totalTime":"PT02H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_EXPS_TOHD24_777_SheriSilver-scaled.jpg","height":2560,"width":2560},"recipeCategory":["Dinner"],"description":"I had no choice but to learn to cook many years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste\u2014that's how my now-famous venison stew recipe came to be! \u2014Gene Pitts, Wilsonville, Alabama","recipeIngredient":["2 tablespoons canola oil","2 pounds venison stew meat","3 large onions, coarsely chopped","2 garlic cloves, crushed","1 tablespoon Worcestershire sauce","1 bay leaf","1 teaspoon dried oregano","1 tablespoon salt","1 teaspoon pepper","3 cups water","7 potatoes, peeled and quartered","1 pound carrots, cut into 1-inch pieces","1\/4 cup all-purpose flour","1\/4 cup cold water","Browning sauce, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the venison","text":"In a Dutch oven or other large pot, heat the oil over medium heat. Add the venison and cook, turning, till the meat is browned on all sides. Remove it from the pan and set aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.3.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Saute the onions and garlic","text":"Add the onions to the same pan and stir till crisp-tender, five to seven minutes. Add the garlic and cook, stirring, for another minute. Add the water and scrape up any browned bits that are stuck to the pan. Stir in the Worcestershire sauce, bay leaf, oregano, salt and pepper. Return the meat to the pan and bring to a boil. Reduce the heat, then cover and simmer until the meat is tender, 1 hour and 30 minutes to 2 hours.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.4.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Add the vegetables","text":"Add the potatoes and carrots and continue to cook until the vegetables are tender, 30 to 45 minutes. Remove and discard the bay leaf.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.5.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Thicken the stew","text":"In a small bowl, mix the flour and cold water till smooth, then stir the mixture into the stew. Bring it to a boil and continue cooking till thickened, one to two minutes. Stir in the browning sauce, if you're using it.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Venison-Stew_TOHD24_777_SheriSilver.6-scaled-e1722529612165-700x466.jpg"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Sheri Silver"}],"nutrition":{"@type":"NutritionInformation","calories":" 271 calories","fatContent":"5g fat (1g saturated fat)","cholesterolContent":"77mg cholesterol","sodiumContent":"791mg sodium","carbohydrateContent":"32g carbohydrate (7g sugars","fiberContent":"4g fiber)","proteinContent":"24g protein. <b>Diabetic Exchanges<\/b>: 3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.818182,"reviewCount":22,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHat"},"reviewBody":"FABULOUS!!!  I added some peas at the end to give it nice color!  It was delicious!!  Thank you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTag"},"reviewBody":"very good !!   I added 2 cut up apple s , celery only half the onion that it requires because of other reviews ,  didn't mind. Will be using this one a lot. Thanks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBottleOpener"},"reviewBody":"This was outstanding! My family loves Venison and I'm so happy to find a new recipe to make. Thanks for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldAnchor"},"reviewBody":"I love this recipe! I have been making it since it came out! I clipped it and filed it because it is so good.  Very little changes now and then.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPlanet"},"reviewBody":"made this today....really lovely thank you!!! just a few additions only because the greek in me wanted to!!! other than that I will be making this again!! thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleAnchor"},"reviewBody":"This was good! I accidentally doubled the pepper and it was still good. I did add maybe 3\/4 cup wine and extra water to cover the potatoes when those were added. Will make again though. Oh, and I cut the onion to just one because I don't like loads of cooked onion in a dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCoffee"},"reviewBody":"This was a very tasty recipe, i really did enjoy it, the only change i would make is the onions. I only used 2 onions, and that was too much for my liking, so next time i will only use one, but otherwise very tasty recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSnow"},"reviewBody":"Delicious. I have made this several times and have been delighted.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanProcessor"},"reviewBody":"Our family enjoyed this stew recipe very much. Being married to a hunter, I can see this dish quickly becoming a favorite!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBandAid"},"reviewBody":"While tasty, this stew was too salty for us. Next time I make I'll try reducing the salt by half. I used 1 large onion, and it was plenty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePumpkin"},"reviewBody":"Great stew!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueController"},"reviewBody":"This is a very flavorful, delicious recipe. If you make it just as directed, it will not have much liquid... which means you'll probably won't have leftovers! I made some honey flaxseed bread with this and it was a perfect meal. Next time I make this, I'll add more broth and some mushrooms.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldClover"},"reviewBody":"My husband and sons are hunters, so we have much venison steak to use! I used cut-up venison steak for the meat. I also found that the recipe did not have enough liquid, so I added 15 ounces of tomato sauce to the three cups of water. I put in the carrots about ten minutes before adding the potatoes, since they take longer to cook. I added 8 ounces of beef broth with the potatoes, then mixed the remainder of a 15-ounce can with the flour to thicken. I left out the salt, adding just a little low-sodium seasoned salt at the end of cook time. Excellent! A new favorite.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBug"},"reviewBody":"My husband an son love this stew.My husband has said he has eaten many others cooked by his buddies, but swears this is the best he has ever eaten. I often get request from them to cook a pot for them when they go on one of their hunting camping trips.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueProcessor"},"reviewBody":"this is the best venison stew I changed a little bit and ad some red wine to it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSushi"},"reviewBody":"EXCELLENT, GOOD FLAVOR.  I USED ONLY 11\/2 ONION AND IT WAS PLENTY. NEXT TIME I WILL NOT USE AS MUCH THICKENING OR WILL COOK IT WITH A LITTLE MORE WATER.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCherries"},"reviewBody":"I've used this recipe for years (since it was first featured in your magazine).  Excellent!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFish"},"reviewBody":"Excellent!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeHelmet"},"reviewBody":"So glad I found this online, I searched and searched and couldn't find my copy amongst my recipes.  Best stew ever.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedUmbrella"},"reviewBody":"So I made this recipe last night, I had an issue with all f the liquid evaporating and had to add beef broth. Also I added corn and celery into the mix, the flavors were amazing. Definitely going to use this recipe again! Oh and my husband loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeGoggles"},"reviewBody":"My husband's review was \"This is a manly stew!\"  We both enjoyed this.  Like other reviewers, though, I added beef broth because otherwise there wasn't enough liquid.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFlame"},"reviewBody":"This is awesome. My husband and I get various Venison Meats from Family at different times, and we have tried different recipes this was so good the venison melted in our mouth it was very good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"777","romance_copy_dek":"I had no choice but to learn to cook many years ago while my wife recuperated from surgery. 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