Wild Rice Venison Stew
A hearty stew featuring wild rice, tender venison, and a medley of vegetables.
Ingredients
all-purpose flour
1⁄3 cup
pepper
1⁄2 teaspoon
venison (cut into 1-inch cubes)
11⁄2 pounds
canola oil
2 tablespoons
water
23⁄4 cups
beef broth
1 can (141⁄2 ounces)
beef bouillon granules
1⁄2 teaspoon
potatoes (peeled and cubed)
2 medium
onion (cut into wedges)
1 medium
carrots (cut into 3⁄4-inch pieces)
2 medium
uncooked wild rice
1⁄3 cup
Instructions
1
Step 1
In a large resealable plastic bag, combine the flour and pepper. Add the venison; shake to coat. In a Dutch oven, brown the meat in oil. Add the water, broth, and beef bouillon granules; bring to a boil. Reduce heat; cover and simmer for 1.25 hours.
2
Step 2
Stir in the potatoes, onion, carrots, and wild rice; bring to a boil again. Reduce heat; cover and simmer for 30–40 minutes, until the vegetables and wild rice are tender.
