Venison stew

Yield: Serves eight to ten


  • 2 lbs venison stew meat
  • 1 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tbsp flour
  • 2 tbsp cooking oil
  • 2 large cloves garlic, crushed
  • 3 large onions, coarsely chopped
  • 2 medium carrots, sliced
  • 1 bay leaf
  • ½ cup red wine
  • 3 cups low-sodium beef broth
  • 6 potatoes, peeled and sliced
  • 2 tbsp cornstarch



Season stew meat with pepper, oregano and garlic powder. Dust with flour. Heat oil in large casserole. Sauté meat until browned. Add garlic, onions, carrots, bay leaf, wine, and broth. Simmer, covered, for about 1 ½ hours or until venison is tender. Add potatoes and cook another 30 minutes or until potatoes are tender. Mix cornstarch with an equal amount of water. Stir into stew until mixture has thickened.

Cooking without a grain of salt: Helpful hints and tasty recipes for creating delicious low-salt meals for your whole family! by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg. Copyright © 1964 by Elma Bagg; revised edition copyright © 1998 by Susan Bagg Todd and Robert Ely Bagg. Published by Bantam Books, an imprint of the Random House Publishing Group, a division of Random House, Inc. © Condé Nast Digital, Inc. All rights reserved.

Sara Lydiatt