Stove Top Venison Stew

A hearty Venison Stew made right on your stove top. Perfect for the winter months or any time you have venison stew meat on hand. The Lagostina Stewpot has been provided by the brand.

Stews can be tricky.

You need to cook them long enough that the meat is fork-tender and falls apart, but not so long that all your vegetables turn to mush.

A hearty Venison Stew made right on your stove top. Perfect for the winter months or any time you have venison stew meat on hand.

In this Venison Stew recipe, we add the ingredients thoughtfully and in batches. Everything comes together right on your stove top, too, so you can keep an eye on it and not fumble around with hot pads.

A hearty Venison Stew made right on your stove top. Perfect for the winter months or any time you have venison stew meat on hand.

Start by browning the meat. You’ll want to do it in batches so you don’t overcrowd the pan (2 batches should be enough).

Pro Tip: Hate the gamey taste of venison? Soak it in milk in your refrigerator for 2 days to reduce the gaminess and have extra tender venison!

Next, add onions and celery, spices, and wine. I love red wine in my stew.

After an hour, stir in the potatoes and carrots. They’ll soften but not get too mushy. Then, right at the very end, stir in the frozen peas. They’ll be perfect and bright green, just the way you want them.

A hearty Venison Stew made right on your stove top. Perfect for the winter months or any time you have venison stew meat on hand.

I would like to thank Lagostina for gifting me with the beautiful Stewpot pictured in this post. Not only is it gorgeous (going straight from the stove to a serving dish at my table), but it cooked my stew perfectly and evenly.

Save this Venison Stew to your “Soups and Stews” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

A hearty Venison Stew made right on your stove top. Perfect for the winter months or any time you have venison stew meat on hand.
4.67 from 3 votes
Print

Stove Top Venison Stew

A hearty Venison Stew made right on your stove top. Perfect for the winter months or any time you have venison stew meat on hand.
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8 servings
Calories 338 kcal

Ingredients

  • 1 (3 pound) venison roast cut into 1½ -inch cubes (see notes)
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil divided
  • 2 onions diced
  • 2 stalks celery finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup dry red wine such as Cabernet Sauvignon or Pinot Noir see notes
  • 2 cups low-sodium chicken broth
  • 5 sprigs fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • 1 ½ pounds new potatoes scrubbed and quartered
  • 4 carrots peeled and sliced
  • 1 cup frozen peas

Instructions

  1. Pat venison pieces dry with paper towel and season with salt and pepper.
  2. Heat 1 tablespoon oil in a large stockpot or Dutch oven over medium-high heat until just smoking. Add half the meat in a single layer and cook, without moving, until browned on one side, about 5 minutes.
  3. Flip each piece of venison and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of oil and repeat with remaining venison until browned. Transfer to bowl.
  4. Heat last tablespoon of oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
  5. Stir in flour and cook until lightly browned, about 2 minutes. Add tomato paste, wine, and chicken broth, thyme, bay leaves, and browned venison, scraping up any browned bits on the bottom of the pan.
  6. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  7. Stir in potatoes and carrots. Return to a boil, reduce heat, cover, and simmer 1 hour longer, until venison is tender.
  8. Remove bay leaves and any thyme stems. Stir in peas and cover for 5 minutes. Season to taste with salt and pepper

Recipe Notes

Beef stew meat may be substituted for the venison. One additional cup of chicken broth may be substituted for the wine.

Adapted from the America's Test Kitchen Family Cookbook Beef Stew.

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

Related Recipes:

Venison Chili

This easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.

More recipes you'll love...

9 comments


  1. Absolutely the most delicious stew I have ever made! The gravy was sooooo unbelievably good! Totally palettelicious! 

    • Hey Carol, thank you so much! High praise. I appreciate hearing how it turned out for you! Take care. :)

  2. This looks like the perfect dish to have on a cool autumn evening. Looks great, thanks for sharing.

    • Thanks a lot, Matt! Hoping for that cool weather any day now… although it won’t be until November. :) Take care!

  3. Sounds/looks delish. When is the venison added back to the pan. No reference after browning/transferring to bowl in step 3.

    • Hey Red! Sorry about that recipe typo and thank you for pointing it out. You add the venison back to the pot in Step 5 along with the broth and spices. I’ve corrected the recipe now. Sorry for the confusion and thank you again for letting me know! Happy hunting. :)

  4. If you can get it add some pork, preferably wild pork


  5. I was looking for a new venison stew recipe and this one completely delivered! This will definitely be my go to recipe from now on. The only thing I did differently is that
     I browned my venison in a cast iron skillet, instead of in the Dutch oven. Thank you – super yummy!!


  6. Delicious soup, thank you.
    Just an FYI the gamey taste in venison, or any wild meat for that matter, is a direct result of poor field care. If you take quick and proper care of your meat it is the best meat you will ever eat.
    Been hunting and butchering my own deer for 17 years

Leave a Reply

Your email address will not be published. Required fields are marked *

 

The following GDPR rules must be read and accepted:
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

thanks for stopping by!

y’all come back now, ya hear?