I have been using this recipe for several years and it’s always a wintertime favorite. When I served it last week, I used some of the venison from our freezer, but I’ve also tried it with beef stew meat and it is just as tasty.
Hunter’s Wild Rice Stew
1/3 cup all-purpose flour
1/2 teaspoon pepper
1 1/2 pounds venison, cut into 1-inch cubes
2 tablespoons olive oil
2 3/4 cups water
1 can (14 1/2 ounces) beef broth
1 beef bouillon cube
2 medium potatoes, peeled and cubed
1 medium onion, cut into small wedges
2 medium carrots, cut into 3/4-inch pieces
1 box (6 ounces) long grain & wild rice mix
In a large, resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in oil. Add water, broth and bouillon; bring to a boil Reduce heat; cover and simmer for 20 minutes.
While meat is cooking, prepare rice mix according to package directions; set aside.
Stir chopped vegetables into beef mixture; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add prepared rice mixture to stew; combine thoroughly and heat through.