This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It’s packed with veggies and simple ingredients.

Cozy stew, soup and chili season is upon us and while summertime is going to be missed, I am ready to curl up on the couch with a steaming bowl of some of my favorite recipes like my Venison Pie, Venison Vegetable Soup, Venison Ragù, or my Venison Hamburger Soup.

Fun fact, when I was pregnant with Madi Jo in 2020, I will say my pregnancy was full of many blessings, but I also experienced some pretty serious food aversions in my first trimester. The biggest one was meat, which was weird for me! It was really odd in the beginning to be totally turned off by the sight, smell, and even taste of venison since we eat so much of it in our home. Once my aversions calmed down, I finally made this Venison Stew. I tried it, and it is still my favorite meal I ate while pregnant. That and this Venison Chili. Go figure!

Funny enough, those are my daughter’s two favorite meals and she’s actually a pretty selective eater! I even pureed this for her when she was tiny or just let her mush around on the meat and veggies.

I hope your family loves this recipe as much as I do! Below you’ll find a lot of great tips & tricks for getting super tender venison in stew. The most important thing to start with is:

SUPER IMPORTANT: SEARING & BRAISING YOUR VENISON

After you cut the venison into bite-sized pieces, you’re going to want to sear it in a pan to add flavor. I also happen to think that searing the meat first and then cooking it low and slow helps to tenderize things.

Once you sear the venison, it gets removed from the pot until all of the veggies have been sauteed and the liquid has been added. When that happens, you add the seared venison back to the pan and it braises (cooks low and slow in liquid) in the broth with the veggies.

I promise you this results in the most tender stew you’ve ever had in your life. Now, the longer you can let this simmer the better. I like at least an hour, but two hours+ is better.

INGREDIENTS & KITCHEN TOOLS | VENISON MEAT, VEGETABLES, SPICES

The best venison stew typically includes a combination of ingredients that enhance the rich flavor of the venison while adding depth and complexity to the dish. Here are the ingredients you’ll need for this delicious venison stew:

• Venison, diced – I used leg meat*
• Olive oil
• Potatoes
• Carrots
• Celery stalks
• Yellow onion
• Garlic cloves
• Herbs de Provence*
• Sea salt
• Black pepper
• Diced tomatoes
• Unsalted beef broth or venison stock
• Worcestershire sauce

Kitchen tools:

– A trusty Dutch oven or large pot is essential

– A reliable wooden spoon or spatula to stir everything together

– A chef’s knife and cutting board are must-haves for precise preparation.

– Measuring cups and spoons will ensure accurate measurements.

– A can opener makes accessing your diced tomatoes a breeze. Tongs or a fork will be useful for turning your succulent meat. Use a whisk or fork to blend ingredients smoothly.

– Finally, have some elegant serving bowls or plates ready to showcase your masterpiece. I’m kind of a china nerd, haha.

And if you prefer slow cooking, feel free to utilize your beloved slow cooker following this recipe.

STEP BY STEP | HOW TO MAKE THE BEST VENISON STEW RECIPE

Step 1: Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.

Step 2: Add the olive oil to a large pot or Dutch oven and heat on the stove top over medium-high heat.

Step 3: When the oil is hot, allow the venison to sauté for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside. 

Step 4: Turn the heat down to medium and add the potatoes, carrots, celery, and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften. 

Step 5: Add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce, making sure you scrape all the browned bits off the bottom of the pan. Then, add the venison stew meat back to the pot. Stir well and bring the stew to a boil.

Step 6: Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender. 

Step 7: Serve hot (is amazing with crusty bread).

NOTE:

• Beef, moose or elk would work well, too! You can use venison backstrap or cut up roast as well, but honestly any cut would be lovely. Leg meat is tough, so this recipe helps it to be tender and delish!
• I love making this recipe on the stovetop, but if you want to make this in the slow cooker, saute the venison in a pan and add it to the slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low. Head here for an Instant Pot version or here for a slow cooker version. 
• herbs de Provence is a French spice blend. It’s lovely and Wal Mart actually has a great organic variety for under $3. If you have to substitute, use Italian seasoning.

TIPS AND TRICKS FOR GREAT VENISON STEW

LOW AND SLOW

To enhance ensure tenderness, make sure you’re cooking low and slow!

SEARING YOUR MEAT

Always sear your meat before cooking. It is an important step because it seals in the juices and enhances the overall flavor. Use a hot pan with some oil to achieve a nice caramelized crust.

VEGETABLES AND SEASONINGS

I always recommend adding a variety of vegetables and seasonings to your stew such as onions, carrots, celery, mushrooms, and potatoes. They will provide different textures and flavors that make each bite more satisfying. Don’t forget to season your stew with aromatic herbs like thyme, bay leaves, and black pepper. These spices will add depth of flavor and tantalizing aromas to your dish. A rich and flavorful broth is key to elevating your stew. Use a combination of beef or vegetable broth, red wine, and Worcestershire sauce to create a robust base.

Slow-cooking is essential for achieving tender venison stew. Whether you opt for a slow cooker or simmer on the stovetop, allow several hours on low heat until the meat reaches fork-tenderness.

HOW TO SERVE

I highly recommend serving your hearty venison stew with crusty bread or biscuits will complement the savory broth perfectly by allowing you to savor every last drop while enjoying the comforting goodness of warm bread on the side.

STORING AND REHEATING

If you have leftovers, simply pack them up in an airtight container and store in the fridge for up to a week. When ready to reheat, you can use the microwave or in a pot on the stove.

COMMONLY ASKED QUESTIONS

How do you get venison to be tender in stew?

This is one of my most frequently asked questions. And for you, I have two tips.

1. Remove all sinew.
2. Sear and braise – low & slow

What is sinew, you ask?

Sinew is the silvery connective tissue that you see running through your venison. When it isn’t removed, it causes venison to curl up like a rubber band and get really tough.

I love stew because you can cut venison into small, bite-sized pieces and remove the sinew as you go. This helps each bite of venison to be ultra-tender.

OTHER VENISON STEW RECIPES | SLOW COOKER & INSTANT POT METHODS

This recipe is identical to the insanely popular recipe I wrote a few years ago for Instant Pot Venison Stew – the meat gets fall-apart tender, is packed with nourishing veggies and a rich, flavorful broth. I just adapted the recipe for making it on the stovetop, which sometimes I prefer. There’s something about stew simmering on the stove, you know? But, if you’re an Instant Pot lover and you’re short on time, make sure you check out that method, too. If you’re looking for a way to use up a venison roast you have to try this thick & hearty slow cooker venison stew!

Seriously, if you love this recipe, go order my book for over 50 more like it. Or grab my FREE cooking tips & tricks.

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This recipe was originally published in January 2020 and was updated November 2023.