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Wild Rice Venison Stew


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Rate this recipe 4.1/5 (20 Votes)


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 1-1/2 pounds venison, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 2-3/4 cups water
  • 1 can (14-1/2 ounces) beef broth
  • 1/2 teaspoon beef bouillon granules
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, cut into wedges
  • 2 medium carrots, cut into 3/4-inch pieces
  • 1/3 cup uncooked wild rice



Step 1

In a large resealable plastic bag, combine flour and pepper. Add
venison; shake to coat. In a Dutch oven, brown meat in oil. Add
water, broth and bouillon; bring to a boil. Reduce heat; cover and
simmer for 1-1/4 hours. Stir in the potatoes, onion, carrots and
rice; return to a boil. Reduce heat; cover and simmer for 30-40
minutes or until vegetables and rice are tender.

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