Venison Stew

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

Prep Time: 5 Minutes

Cook Time: 90 Minutes

Number of Servings: 6

Ingredients

  • 1 1/2 pounds venison (any part cut in pieces for stew)
  • 6 medium potatoes (cut in chunks)
  • 6 carrots (cut in chunks)
  • 3 celery stalks (cut in 2-inch lengths)
  • 1 package onion soup mix
  • 1 can (8 ounces) tomato sauce
  • 1 can (2 ounces) mushroom bits and pieces

Instructions

Put venison, potatoes, carrots and celery in casserole dish and sprinkle with onion soup mix. Add tomato sauce and mushrooms. Cover tightly, either with lid or aluminum foil. Place in oven at 350 degrees F and bake 1 1/2 hours or until venison is tender and has an internal temperature of at least 165 degrees F.

Related Content

  • follow us on youtube
  • follow us on linkedin
Michigan State University
  • Spartans Will.
  • © Michigan State University

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).