Venison Stew Recipe

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.

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.

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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.

5 from 9 votes

Venison Stew Recipe

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
Keyword stew, vegetables, venison
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8 servings
Calories 338kcal
  • 1 (3 pound) venison roast cut into 1½ -inch cubes
  • 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 see notes
  • 2 cups low-sodium chicken broth
  • 5 sprigs fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • 1 1/2 pounds new potatoes scrubbed and quartered
  • 4 carrots peeled and sliced
  • 1 cup frozen peas
  • Pat venison pieces dry with paper towel and season with salt and pepper.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  • Stir in potatoes and carrots. Return to a boil, reduce heat, cover, and simmer 1 hour longer, until venison is tender.
  • 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.

Nutrition

Calories: 338kcal

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  1. Cristina

    Has anyone made this in a slow cooker?!

  2. Misha Kennedy

    I made this with double the amount of wine and stock. I used beef stock instead of chicken broth. I added bacon- which I fried and then browned the venison in it. I cut the 2 bacon strips up (thick bacon) and put it in the broth with the venison to simmer. I added mushrooms and extra garlic to the saute pan and reserved them to be added with the peas. This recipe was unbelievable – we all loved it. I will save it in my favorites :)5 stars

  3. Steve Schroeder

    My husband has made this recipe four times, once with antelope, once with venison, and twice with elk. Every time it has come out wonderfully! He has made single and double batches, we are yet to be disappointed. Love this recipe! 5 stars

    1. Meggan

      Thank you so much for your kind words! I’m glad the recipe has been wonderful for you! :D -Meggan

  4. Joshua B Sadler

    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 years5 stars

  5. Lacey

    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!!5 stars

  6. Alex McKay

    If you can get it add some pork, preferably wild pork5 stars

  7. Red

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

    1. meggan

      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. :)

  8. Matt

    This looks like the perfect dish to have on a cool autumn evening. Looks great, thanks for sharing.5 stars

    1. meggan

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

  9. Absolutely the most delicious stew I have ever made! The gravy was sooooo unbelievably good! Totally palettelicious! 5 stars

    1. meggan

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

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