Here’s a classic Venison Stew recipe—hearty, flavorful, and perfect for a cozy meal 🦌🥕🥔
Venison Stew
Ingredients (serves 4–6)
- 2 lbs venison, cut into 1–2 inch cubes
- 2–3 tbsp flour
- Salt & pepper, to taste
- 2–3 tbsp oil or butter
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 3 carrots, chopped
- 2–3 celery stalks, chopped
- 3–4 potatoes, diced
- 2 cups beef or venison broth
- 1 cup red wine (optional)
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp rosemary
- 1–2 bay leaves
- 1–2 tbsp tomato paste
- Optional: 1 cup mushrooms, sliced
Instructions
- Prep the venison
- Toss venison cubes in flour, salt, and pepper until coated.
- Brown the meat
- Heat oil or butter in a large pot or Dutch oven over medium-high heat.
- Brown venison on all sides, then remove and set aside.
- Sauté vegetables
- In the same pot, sauté onion, garlic, carrots, celery, and mushrooms (if using) until softened, about 5–7 minutes.
- Build the stew
- Stir in tomato paste, then return venison to the pot.
- Add broth, red wine (if using), thyme, rosemary, and bay leaves. Bring to a simmer.
- Simmer
- Cover and simmer 1.5–2 hours on low heat, or until venison is tender.
- Add potatoes during the last 30–40 minutes of cooking.
- Finish & serve
- Adjust salt and pepper to taste. Remove bay leaves. Serve hot with crusty bread or over rice.
Tips & Variations
- Slow cooker method: Brown meat and sauté vegetables first, then transfer to a slow cooker. Cook 6–8 hours on low.
- Thicker stew: Mix 1–2 tbsp cornstarch with cold water and stir in at the end; simmer until thickened.
- Flavor boost: Add a splash of balsamic vinegar or Worcestershire sauce at the end.
- Vegetable swaps: Parsnips, turnips, or celery root work well in place of some carrots or potatoes.
I can also provide a pressure cooker venison stew version that’s ready in under an hour for a faster option.
