This hearty stew features tender venison, carrots, and potatoes, topped with dill-seasoned dumplings. It’s a comforting and flavorful dish that is perfect for colder days. Elizabeth Smith from Middlebury, Vermont, shares this delicious recipe with us.

Venison Dumpling Stew is a comforting and hearty dish that combines tender cuts of venison with flavorful vegetables and delicate dumplings. This rustic and satisfying stew is a celebration of flavors and textures that come together in a delightful harmony.

Venison, a lean and richly flavored meat from deer, serves as the star ingredient in this stew. Its distinctive taste adds depth and character to the dish, creating a unique and savory experience. The venison is simmered slowly, allowing its natural juices to meld with the aromatic herbs, spices, and vegetables, resulting in succulent and fork-tender meat.

What truly sets this stew apart are the dumplings. These soft and pillowy morsels are made from a simple mixture of flour, butter, and seasonings, shaped into small rounds or quenelles. As the stew simmers, the dumplings are gently dropped in, soaking up the savory flavors and releasing their delicate aroma.

As the stew simmers on the stove, the enticing aromas fill the kitchen, signaling that a comforting and satisfying meal is just moments away. Served piping hot, this dish is a delightful combination of tender venison, hearty vegetables, and fluffy dumplings—a true feast for the senses.

Venison Dumpling Stew is not only a treat for the taste buds but also a wonderful way to gather loved ones around the table. It’s a dish that warms the heart and satisfies the soul, inviting you to savor each spoonful and create lasting memories with every bite.

PREP: 20 MIN

COOK: 45 MIN

MAKES: 4 SERVINGS

INGREDIENTS

• ¼ cup all-purpose flour
• 1 pound venison stew meat, cut into 1-inch cubes
• 3 tablespoons butter
• 4 to 5 cups water
• 2 bay leaves
• 2 teaspoons beef bouillon granules
• 3 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ to ¾ teaspoon pepper
• 5 medium potatoes, peeled and cubed
• 5 medium carrots, peeled and cut into ¾-inch slices
• 1 medium onion, chopped

FOR DILLED DUMPLINGS:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon dill weed
• 1 egg
• ½ cup milk

INSTRUCTIONS

1. In a large resealable plastic bag, combine flour and venison. Shake the bag to coat the meat with flour.
2. In a Dutch oven, melt the butter and brown the coated venison cubes.
3. Add water to the Dutch oven, stirring to loosen the browned bits from the pan.
4. Add bay leaves, beef bouillon granules, Worcestershire sauce, salt, and pepper to the Dutch oven. Bring the mixture to a boil.
5. Reduce the heat, cover, and simmer for 1 hour or until the venison is tender.
6. Remove and discard the bay leaves. Add the cubed potatoes, sliced carrots, and chopped onion to the Dutch oven. Cover and simmer for an additional 25 minutes.
7. In a large bowl, prepare the dilled dumplings by combining flour, baking powder, salt, and dill weed.
8. Stir in the egg and milk just until the mixture is moistened.
9. Drop the dumpling batter by tablespoonfuls onto the simmering stew.
10. Cover the Dutch oven and simmer for 15 minutes without lifting the cover, or until a toothpick inserted near the center of the dumplings comes out clean.

Enjoy the delicious dill-seasoned dumplings on top of the flavorful venison stew!

ADDITIONAL INFORMATION

• This stew is a comforting and homey dish that showcases the flavors of venison, carrots, and potatoes.
• The dilled dumplings add a flavorful and satisfying touch to the stew.
• It is perfect for colder days and makes approximately 4 servings.