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Deer Meat and Dumplings

Venison: it's what's for dinner. That's true, at least in Carolyn Waldron-Parr's kitchen. This soul-satisfying stew begins with a buttery onion roux that is then whisked to life with ladles of hot beef stock.
6 Servings -
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Servings:6  | Calories:646 | Total Fat:28g  | Chol:92mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 28g
43 %
Sat Fat 9g
45 %
Total Carb 66g
22 %
Fiber 7g
28 %
Sugars 13g
Cholesterol 92mg
31 %
Sodium 1490mg
62 %
Protein 33g
67 %
50% Others combined
19% Biscuit mix
15% Canola oil
14% Venison
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 lb venison, cut into stew-friendly chunks
kosher salt
black pepper
1 cup all-purpose flour
1/4 cup canola oil
8 cups beef stock
3 tbsp butter
1 large onion, diced
3 tbsp flour
2 large carrots, diced
2 stalks celery, diced
2 medium yellow potatoes, diced
8 oz button mushrooms, sliced
2 tsp crushed red pepper flakes
1 tbsp crushed hot pepper (optional)
2 cloves garlic, minced
2 tsp chopped rosemary
2 tsp chopped thyme
3 dashes Worcestershire sauce
1 can (28 oz) diced tomatoes
2 tbsp chopped parsley
1 1/2 cups biscuit mix
1/2 cup shredded cheddar cheese
kosher salt
black pepper
1 tsp paprika
1/2 cup milk
1 tbsp chopped parsley

Directions : View recipe directions on
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