Venison Stew

It has been a storm-filled weekend where I live.  When it’s cold or raining, I always feel the need for comfort food. One of my family’s favorite comfort meals is Venison Stew.  If we run out of venison, we will use beef, but we prefer venison because of numerous reasons, but definitely due to the reduced fat content and high iron.  In fact, a serving, about 4 ounces, of venison gives men 50% of their dietary intake of iron and women 31% of our dietary intake (Collins, 2015).  Plus, did you know that iron deficiency can lead to anemia, contribute to learning disabilities, and cause us to feel tired (Murray, 1996)?  Who wants any of those things? So, venison is a win-win protein option for my family.  The recipe for this comfort dish follows and please remember you can replace venison with beef, if you prefer the flavor of beef.

Venison Stew

Venison Stew

2 lbs. of venison stew meat

Canola oil

½ tsp garlic powder

¾ cup fresh carrots, sliced

½ cup slice fresh celery

3 small yellow squash, sliced

1 can cream mushroom

1.5 cups of flour

1 can veg-all (optional)

6 cups water

Salt and pepper

Slice vegetables and set aside.


Brown venison in pan of hot oil.  (Meat will not need to be cooked until done, only to brown the sides.)Set aside meat.


Leave about ½ cup oil with crumbs in pan.  Add flour mixture of ½ cup flour mixed/stirred with 1/5 cups of hot water.  Stir.



Then, add 2 cups of water and a can of cream of mushroom soup, along with garlic powder.  Stir. After mixing well, add 2 more cups of water, chopped vegetables, and browned meat. Stir.  Simmer for 1.5 – 2 hours.


Add salt and pepper to taste. If desired, add a can of veg-all.  Can serve over rice of your choice.


Collins, S. (2015, June 23). What are the health benefits of venison? Livestrong. Retrieved from

Murray, M. T. (1996). Encyclopedia of nutritional supplements. Rocklin, CA: Prima Publishing.



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