Venison Stew Recipe
To say I love venison would be an understatement. I love everything about it, from the pre-season scouting, the harvesting of the deer, the butchering, to cooking it. Nothing makes me happier than turning a deer into healthy and tasty meals that my family enjoys. One of our favorite ways to have venison is this venison stew. Try and you’ll see that it is the best venison stew you’ve ever had!
Venison Stew Ingredients
- 2 pounds of venison stew meat
- 2 medium carrots, peeled and cut
- 2 celery stalks, cut up
- 1 Large Yellow Onion, diced
- 2 garlic cloves, minced
- 1 cup of red wine
- 4 cups of beef stock
- 1 Tablespoon Worcestershire
- 2 Bay Leaves
- 1/2 cup of flour
- salt and fresh ground black pepper
- 4 medium potatoes, peeled and cubed
- 2 pints of baby portabella mushrooms, cleaned and cut up
- 2 Tablespoons Olive Oil
Venison Stew Directions
- Season the stew meat with salt and pepper. Put the flour and the stew meat into a gallon zip-loc bag and give it a few good shakes.
- Heat the olive oil in a heavy bottomed pot. I really like to use a good cast iron Dutch oven. Remove the floured stew meat and brown in the oil.
- Working in a couple of batches brown the meat and remove it from the pot. Toss in the onions, celery, carrots, and garlic. Let them soften for 2 minutes and then add the liquid.
- Bring the mixture to a boil. Add the meat, bay leaves, and Worcestershire. Turn the heat way down and keep the proto-stew at a low simmer.
- Simmer for 2 hours stirring occasionally. Add the potatoes and mushrooms and simmer for 1 more hour.
The Wrap Up
This venison stew recipe is the perfect food for those cold winter days and it is at it’s best when it gets to simmer on a wood burning stove while the wind howls. It goes great with some homemade dutch oven bread too!
If you are looking for a different take on venison stew check out this recipe.
Check out our Venison Recipes Page for more great venison recipes!
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The venison stew sounds great. I’ll try it next time we have some fresh venison. Please enter me in your contest. Thank you for all of your great information. I enjoy reading it.
I grew up eating venison for most meals living in the UP of Michigan. Will have to try this recipe since I have some in the freezer. Please enter me in your contest. I enjoy reading all the great info you give. Thanks.
This is AMAZING. We are having it tonight! I expect rave reviews! Thanks!!
great recipe
Could you make this in a crockpot?
Yes, I would figure on 4 to 6 hours on high and 8 to 10 on low.
Do you cover while its simmering?
Yes but not all the way. I usually let the pot cover hang off just a bit.
This was so good! I’ve been eating venison my whole life and was a little skeptical on the red wine. But it cooked down so well!
Glad you liked it!
When I made this mine turned out to be lumpy? Any idea where I went wrong???
You may have had to much flour on the meat.
My family LOVES this recipe! We’ve made it several times now. It’s time consuming, but oh so worth it! Thanks for sharing this. This has become a winter must-have dish!
Glad you liked it!
I’m new to the Venison world. I have only cooked steaks and read that I should marinate it with lemon to take out the gaminess flavor. My question is do I marinate the meat for this or will simmering it with all the flavors take care of it? BTW, my husband is very excited for tomorrow’s dinner! TYIA
Jessica,
I think marinating with lemon juice would be to acidic. I have use buttermilk in the past and it works out well.
If I have a roast that isn’t cut into pieces, can I cook it whole? Or would you recommend I cut it up into chunks? Thanks!
I would cut it into chunks but if you leave it whole it would make a great pot roast as well.
Thanks for the recipe! My husband said the best stew he has ever had! 🙂 I soaked the meat in buttermilk over night before hand as well, but I think either way its a winner!!! I loved that it didn’t have just the generic “stew” flavor I am used too. It had its on flavor and was SO DELICIOUS. I made some homemade garlic herb bread to go with it, and can wait to make again for family and friends! thanks again!
How many will this feed?
What kind of Red wine!? Sweet, dry or inbetween? Never cooked with red wine! Thanks
Will this recipe still taste good if I don’t have the red wine to put in it?