Venison and Wild Rice Stew

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IngredientsVenison and Wild Rice Stew

  • 3 ½ lbs. shoulder of venison, cut into 2 inch cubes
  • 2teaspoons salt
  • 1/8 Teaspoon pepper
  • ½ cup celery
  • 1 cup carrots, sliced
  • 4 to 5 potatoes, peeled, cubed
  • 2 quarts water
  • 2 yellow onions
  • 1 ½ cups wild rice, washed in cold water


  1. Put the venison, onions, celery, carrots, potatoes and water in Dutch oven and simmer covered, until venison is tender, approximately 3 hours.
  2.  Add the wild rice, salt and pepper.
  3. Cover and simmer for 20 to 25 minutes.
  4. Stir the mixture and simmer about 20 minutes longer.  Leave uncovered.
  5. When the rice is tender and most of the liquid is absorbed, it is ready to enjoy.
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