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Montana Venison Stew Recipe

Montana Venison Stew Recipe from The Complete Venison Cookbook by Harold W. Webster, Jr.

Montan Venison Stew

Makes: 6-8 Servings


1 1/2 Cups Flour


Black Pepper

4 Cups Venison Backstraps, Diced

1 Cup Cooking Oil

7 Cups Water

1 Bay Leaf

1 Medium Yellow Onion, Chopped

2 Medium Clove Garlic, Chopped

2 Medium Potatoes, Cubed

2 Medium Carrots, Cubed


Mix and sift flour, salt and black pepper. Dredge venison in seasoned flour and quickly brown in cooking oil. Reserve the remaining flour mixture. Place bay leaf in boiling water; place brown venison in water. Reduce heat to a simmer. Add remaining flour to hot grease in skillet, reduce heat and make a roux; adding more oil if needed to achieve the desired thickness. Making the roux should take about 30 minutes. Stir to prevent burning the flour. After desired brownness is reached, add the chopped onion and garlic and saute for about 2 minutes. Add vegetables to the venison mixture. Cover and simmer for about 4 hours. At the end of the third hour, add potatoes and carrots and continue to cook. add salt and pepper to taste.

Find this and over 700 other great Venison recipes in the Complete Venison Cookbook. Made for Venison lovers to enjoy the experience of preparing and eating venison as never before imagined. This cookbook solves the riddle of why some venison has a strong taste, and how to prevent it. Learn how to make venison tender and delicious. From basic recipes for home and camp to preparing and presenting venison for elegant dining, this book has venison recipes for steaks, chops, roasts, ribs, chilies, stews, stroganoffs, meat loaves, burgers, and more. Also included are over 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving.