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Results 71 - 80 of 143 for venison stew
71. VENISON STEW
Cut venison in 1-inch cubes. Roll in ... tender. Use 2 tablespoons of flour moistened with water. Thicken remaining liquid. Yield: 8 servings.
72. VENISON STEW
Brown venison on all sides. Chop peppers, ... carrots are optional. Cook on high heat until bubbles, then turn to low heat for 8 to 10 minutes.
73. VENISON STEW
Cook venison meat for 2 hours, then put all other ingredients together and cook until tender. Serve hot.
74. VENISON STEW
Dredge venison in flour; brown in hot ... hours. Remove bay leaves before serving. Serve over rice or biscuits, if desired. Yield: 2 1/2 quarts.
75. VENISON STEW
Dredge venison in flour and brown in ... add remaining ingredients and cover. Reduce heat and simmer 2 hours. Remove bay leaves before serving.
Place venison, water and onions in ... simmer uncovered for about 20 minutes more, or until rice is tender and most of the liquid is absorbed.
Put the venison, onions and water in ... longer. Leave uncovered. When the rice is tender and most of the liquid is absorbed, it is ready to enjoy.
Heat wine, celery, 2 tablespoons ... room temperature. Place venison in large glass bowl and ... before serving in hollowed out round rye loaves.
79. VENISON STEW
Put venison in bottom of slow cooker, ... over this. Put the cabbage over all. Put the cooker on low setting and let cook for 2 1/2 - 3 hours.
80. VENISON STEW
Remove meat from bone; cut ... gravy, by thickening liquid with flour. Turn stew down to simmer and serve in bowls or over Baking Powdered Biscuits.
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