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Pat the venison stew meat dry with paper towels. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the venison in batches on all sides, about 2-3 minutes per side. Do not overcrowd the pot. Remove browned venison and set aside.

Add the chopped yellow onion to the same pot, reducing heat to medium if necessary. Sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.

Sprinkle the all-purpose flour over the softened onions and stir well. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.

Gradually whisk in the beef broth and the dry onion soup mix until smooth. Bring the mixture to a gentle simmer, continuing to scrape the bottom of the pot to incorporate any remaining flavorful bits.

Return the browned venison to the pot. Reduce the heat to low, cover the Dutch oven, and simmer for 1 1/2 to 2 hours, or until the venison is fork-tender. Stir occasionally to prevent sticking. Season with salt and black pepper to taste during the last 15 minutes of cooking.

About 20 minutes before the venison is done simmering, prepare the white rice. In a medium saucepan, combine the long-grain white rice, water, and salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

To serve, spoon generous portions of the fluffy white rice onto plates. Ladle the hearty venison onion gravy over the rice. Garnish with fresh parsley if desired.


Pat the venison stew meat dry with paper towels. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the venison in batches on all sides, about 2-3 minutes per side. Do not overcrowd the pot. Remove browned venison and set aside.

Add the chopped yellow onion to the same pot, reducing heat to medium if necessary. Sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.

Sprinkle the all-purpose flour over the softened onions and stir well. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.

Gradually whisk in the beef broth and the dry onion soup mix until smooth. Bring the mixture to a gentle simmer, continuing to scrape the bottom of the pot to incorporate any remaining flavorful bits.

Return the browned venison to the pot. Reduce the heat to low, cover the Dutch oven, and simmer for 1 1/2 to 2 hours, or until the venison is fork-tender. Stir occasionally to prevent sticking. Season with salt and black pepper to taste during the last 15 minutes of cooking.

About 20 minutes before the venison is done simmering, prepare the white rice. In a medium saucepan, combine the long-grain white rice, water, and salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

To serve, spoon generous portions of the fluffy white rice onto plates. Ladle the hearty venison onion gravy over the rice. Garnish with fresh parsley if desired.
