Bo’s Venison Stew is well worth the preparation time. Make a large pot to feed a large group, or make several servings for a smaller group. A key ingredient is the Cabernet Sauvignon Fine Wine Jelly from Sportsman’s Table. It really adds to the flavor of the broth. This stew makes marvelous left overs.
Bo's Venison Stew
By Published: February 10, 2015
- Yield: 8 Servings
- Prep: 60 mins
- Cook: 40 mins
- Ready In: 1 hr 40 mins
The best venison stew we have ever had!
Ingredients
- 2 cups water
- 2 T. Venison Roast and Seasoning Rub
- 2 cups beef broth
- 1-2 cups additional water
- 2 lbs. cubed venison 1 inch cubes
- 1 large potato diced
- 1 diced onion
- 2 diced carrot
- 2 stalks celery diced
- 2 cups frozen corn
- 1 can diced tomatoes
- 2 T. butter
- 2 T. all purpose flour
- 1 T. Worcestershire sauce
- 1 T. hot sauce or 1 tsp. to your taste
- 1 pinch dried hot pepper flakes optional
- 1 T. balsamic vinegar
- 2 T. olive oil
- 4 cloves garlic minced
- 1/2 tsp. black pepper
- 1/4 tsp. rosemary
- 1/4 tsp. marjoram
- 1/4 tsp. sage
- 1/2 tsp. basil
- 1 bay leaf
- 2 T. Cabernet Sauvignon Fine Wine Jelly Sportsman's Table Item #CSJ02
Instructions
- In stew pot preheat olive oil. Braise venison cubes and garlic on medium high heat. Add water, Venison Roast and Seasoning Rub, and beef broth and stir well. Add pepper, rosemary, marjoram, sage, basil, and bay leaf. Stir. Turn to low and simmer for 1/2 hour. Add veggies, Worcestershire sauce, hot sauce, wine jelly, and balsamic vinegar. Simmer 30 minutes. Melt butter and mix with flour. Mix this mixture with 1 cup of broth from stew and add back to pot. Heat up and thicken for 5-10 min. Serve or turn off, cover and let cool. For best results, serve the next day after flavors have blended.
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