Ooo, hearty choice 🥘 venison stew is rich, comforting, and perfect for slow simmering. This version keeps the meat tender and flavorful (no gamey vibes).
Classic Venison Stew
Ingredients (Serves 6)
- 2 lbs venison stew meat, cut into chunks
- Salt & pepper
- 3 tablespoons flour
- 2 tablespoons oil or butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or use more broth)
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 stalks celery, sliced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Prep the meat
- Pat venison dry. Season with salt & pepper, then toss with flour.
- Brown the venison
- Heat oil in a heavy pot or Dutch oven over medium-high heat.
- Brown meat in batches (don’t crowd). Remove and set aside.
- Build flavor
- In the same pot, add onion, carrots, and celery. Cook 5 minutes.
- Add garlic and tomato paste; cook 1 minute.
- Deglaze & simmer
- Pour in wine (if using), scraping up browned bits.
- Add venison back in, broth, Worcestershire, herbs, and bay leaves.
- Slow cook
- Bring to a simmer, cover, and cook on low 2–2½ hours, until venison is tender.
- Add potatoes
- Stir in potatoes and cook another 30–40 minutes until soft.
- Finish & serve
- Remove bay leaves. Adjust seasoning.
🔥 Pro Tips for Tender Venison
- Low and slow is key—venison is lean.
- Adding a splash of vinegar or wine helps tenderize.
- Don’t boil—gentle simmer only.
🥖 Serve With
- Crusty bread or biscuits
- Cornbread
- Mashed potatoes (ladle stew over them 😌)
If you want, I can also give you a slow cooker version, pressure cooker (Instant Pot), or a thicker, gravy-style venison stew.
