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.
Cooking Tip
In my opinion, venison stew is the ultimate comfort food and we make it on repeat throughout the winter. Starting with the highest quality venison is crucial for creating a delicious and tender stew. Just a reminder, the better you field dress and process your meat, the less gamey taste of venison you’ll have. Look for well-marbled cuts that have been properly aged to ensure optimal flavor.
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.
- Remove all sinew.
- 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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The Best Venison Stew You'll Ever Have
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. Gluten free, dairy free, paleo, Whole30 friendly.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 0 hours
- Yield: 6-8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb. venison, diced with all sinew removed – I used leg meat*
- 1 Tbsp. olive oil
- 2 and 1/2 cups diced potatoes, I left the skin on (about 3 medium potatoes)
- 2 cups diced carrots
- 1 cup diced celery
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tsp. herbs de Provence*
- 1 tsp. salt
- 3/4 tsp. black pepper
- 1 15 0z. can diced tomatoes
- 4 cups unsalted beef stock or venison stock
- 3–4 dashes Worcestershire sauce
Instructions
- Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
- Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
- When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
- 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.
- Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
- 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.
- Serve hot (is amazing with crusty bread).
Notes
- beef would work well, too! You can use any cut of venison, backstrap would be lovely. Leg meat is tough, so this recipe helps it to be tender and delish!
- 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.
- 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.
This recipe was originally published in January 2020 and was updated November 2023.
My husband and I LOVE this recipe. He’s made it twice now and it’s just so good! It is our go-to and love that it can be made on the stovetop, slow cooker or Instant Pot. This is a must make!
Ashley – you guys are THE BEST <3 THank you!
Can I do this in the slow cooker
Great recipe! I tried cooking venison before but it wasn’t great. This recipe is easy and the flavors are exceptional. The Herbs of Provence work really well. I used marinara pasta sauce leftovers instead of tomatoes and I fried bacon first before frying the venison.
Hi Tanya – I am so glad you gave this recipe a try and it turned out great. Thank you for your review, I really appreciate it!
Came out very tasty! I didn’t have any venison, so I had to use moose, it works very well (we have a scarcity of deer in these parts). I did use a little corn starch to thicken it just a tad. I also added a bit of red wine … moose pairs well with red wine, so why not? It was my first time using herbs de Provence, has to have Walmart send it out to me, but the flavor is very pleasant, I’ll have to find more ways to use it; maybe mixed with lemon and butter on halibut? Served it with a fresh, crust baguette right out of the oven.
First recipe I saw it for was a fried pork chop and fennel dish. Works great for pork chops fried or grilled
Looks yummy. Can’t wait to make it. Question-The potatoes don’t get mushy cooking for that long?
I’m adding the potatoes in the last 15 minutes or so. I also added butternut squash chunks.
Love that idea, Melissa! Let me know how it turns out!
Nope! But it depends on how large your potatoes are. If you are using mini potatoes, you can always add them in a bit later. Hope you enjoy this recipe!
When do you add the venison back to the pot?
You can add it right after you add the tomatoes, broth, and Worcestershire!
Where can I find your cookbooks?
Venison Every Day is available on Amazon, and online bookstore retailers!
I made this tonight and it was just as you described. I will be making it again.
Made this recipe with the last of the venison from 2019.
Everyone loved it including my picky eater 10 year old who is on her third bowl.
I have already had to promise to make it again when the freezer is restocked with this fall’s harvest.
Thanks for a new family favorite.
Andrew- thanks SO much for your comment. This truly makes my day!
I just made this and it is ROCKING AWSOME!!! Can’t wait to share the recipe. Gonna let it season for a day and get a nice loaf of bread and sink into venison stew bliss.
Ah pure bliss! So glad you enjoyed it, Edwin!
I added a pack of liston onion soup to this. It was great!
yum! glad you liked it!
ha anyone tried substituting Rotel tomatoes for diced tomatoes?
I haven’t but I’m sure they’d work fine and alter the flavor slightly if you use the same quantity.
I also wanted to know if you had any suggestions for someone like me who does not eat tomatoes? Thanks!
You could omit them.
You could use Ketchup- that’s what I did.
I love it!!! The only thing I did differently is we have sweet Italian sausage ground & mixed. I added that with the cubed. Then doubled the rest. You are right a loaf of fresh artisan bread with it would be wonderful. Now he’s got some frozen for this hunting season.
Thank you!
So glad you liked it!
I’ve made this twice now. Once for our dinner and I recently tripled the recipe to take meals to friends & family. My family raves about how tender the venison was. Melt in your mouth. Definitely making more this winter.
This was simple to make and absolutely declicous. Thank you!
I’m so glad you enjoyed!
Hi,
Sorry if I missed it in the article, but how many does this standard recipe serve? I plan on doubling or tripling the ingredients just to be safe but don’t want to over do it.
Hey Vicki! This recipe serves 6-8 so you can plan around that!
I LOVE this stew! We cook with venison a lot and this is by far the most tender! I have eaten this 3 times in one week! If you’ve never made venison meatballs, you should! They are my next favorite and then venison meatloaf!!
Thank you SO much, Kate!
How many calories per serving ??
This is a fabulous recipe. What other vegetables do you think could be added? I always seem to have beets, turnips and parsnips as well as carrots and potatoes.
You can absolutely do turnips and parsnips! I think the beets may alter the recipe too much but the others would be lovely.
What about zucchini? Instead of celery maybe?
I absolutely love this recipe. Usually I tweak recipes a bit but this one is written perfectly. I usually make double- triple the recipe so we have plenty for leftovers.
It’s there an attach nutrition list? I’m trying to find a calorie count per serving.
I’ll add this right away for you! Thanks for the request 🙂
Do you have it?
also looking for nutrition facts.
The world of venison is new to me – I started hunting this year and harvested my first buck on the second day of gun season! I have a wonderful mentor 😉 showing me the ropes with regards to preparing venison in a variety of recipes. He’s been hunting for over 30 years and said this venison stew was the BEST he’s ever had! Thank you for a great recipe!
WOW, congrats! And what an honor, thank you!
Making it as we speak! Taste testing and it’s amazing! One small note, I didn’t add the potatoes right away but waited until the last 25 minutes. I thought that they may over cook and fall apart if I were to let them cook that 1.5 hours.
I hope you enjoyed!
So good! I made this as is and everyone loved it. I’m a veggie gal so I might add green beans and mushrooms next time. But my oh my, this was SO delicious! Thanks for the tip about the sinew!
I’m with you!! Check out the new venison veggie soup, for veggie gals like us!
Thank you for this outstanding recipe! My family are not big fans of venison, but everyone loved this stew. It is even better the next day for lunch. I used some of the leftover in a pot pie ( I only thickened it a little) it came out amazing! My father in law asked me to make it again for his birthday dinner. You have come up with a real winner!
Oh wow! What a fantastic idea! We’ll have to try!
I thought this recipe was ok, but needed some jazzing up. First, it was a soup, not a stew–not thick at all. All those glorious veggies and venison in broth. So I made a slurry with 1/3 cup flour and 1/3 cup water, shook it well in a jar to eliminate any lumps, and added it after the soup had been simmering for 90 mins. This thickened it up to my liking but still—it was a bit boring. So, I mixed a box of jiffy corn muffin mix (you can use 1& 2/3 cups of jiffy mix or bisquick) with 1/3 cup of milk (I used almond milk) and 1 T melted butter. Then I dropped the corn muffin mixture onto the boiling stew and covered for 10 minutes. Voila, corn dumplings! Enjoyed it much more this way.
Glad you found a way to enjoy it!
Absolutely loved it. I grew up in Romania and moved to North America when I was 13. I was taught to cook from a young age. I am 49 and have lived in many countries and had the opportunity to learn/explore cooking from different cultures. Venison was not something I ever really enjoyed.
I must say “Thank you “ for the recipe, I absolutely loved it. I think it’s perfect just the way it is., but I am also a vegetable lover and add mushrooms and leeks to it sometimes.
Thank you for doing what you do.
A competent, solid, flavorful recipe. My only variation: I rolled the venison loin chunks in seasoned flour before browning for a little more body in the broth. And as I simmered this for two full hours covered, I added the potatoes and hour before the finish to keep them nice and firm. I”m having a second-day bowl now and yes, it’s even better a day later.
I made this in a Crockpot. Followed the recipe to a “T” and its just too bland. It turned out into more of a soup-like base and its not that flavorful. Very simple.
I’m sorry to hear that! We happen to find it very flavorful. However, when you make it on the stovetop, layers of flavor can develop that just doesn’t happen in the slow cooker.
Just bought venison fillet, can this be used in this recipe or would it be better treating it like fillet steak and frying it?
You can certainly use it, but I would advise cooking it in a cast-iron pan or on the grill to medium rare with salt, pepper, and your favorite steak seasoning. That’s such a beautiful cut of meat, this recipe is really for tougher cuts because it helps tenderize.
Lo guisos pueden resultar una buena combinación de distintos alimentos: en un mismo plato podés incluir legumbres, carnes y diferentes verduras y obtener un plato nutricionalmente muy completo. Además, es una buena manera de integrar verduras a la dieta de alguien que no suele comerlas.
When I make a stew I usually add dumplings made with suet, and I season the meat with Old Bay. Do you approve?
That sounds great!
I tried it, and it was a delicious recipe. thnxs a lot for this particular recipe.
Absolutely! Thanks for trying!
you dont elaborate on the use of flour at all but mention it, why?
Hi Allie,
Thank you for the recipe. I am making it now . So I decided while I wait I can take a moment and sit down to write to you.
First of all I am so glad to find a site where you actually have recipes to prepare game meat.
And I am glad that recipe also contains things I actually have in the kitchen.
My boyfriend is a hunter and usually brings back some kind of game meat from a hunt.
So you see I am always looking for delicious recipes for game meat.
I haven’t found a really really delicious recipe yet. I will know in about 2 hours if this the one.
I used roe meat instead of venison. Because here in Holland the chance to get a venison is maybe like 1 in a million chance for a hunter here.
Does this recipe work well with roe/deer meat as well?
Do you have other recipes I can use with roe meat? Where can I find it?
Or maybe you have tips where I can find recipes with roe/deer meat?
I wouls appreciate a lot.
Thanks in advance for your recipes that inspire people to make delicious meals of game meat.
Greetings from Holland
Ann Marie
Ann Marie, I’m sure this recipe would work well with any species of deer, and a wide variety of other hoofed animals (wild or domestic). The cooking method is ideal for tougher cuts of meat that have a lot of collagen. The slow cooking converts the collagen proteins to gelatin, which makes it tender and gives it an appealing mouth feel.
I always make beef stew by searing in a pan then adding to a slow cooker with raw cut veggies and they slow cook together for a few hours. Will this work for venison? Our hunter friends gave us a chunk of meat, I intend to make into stew. He just got us a deer, so I need to learn to cook with venison as we will have a freezer full. PS, we live in PA, too. We are in the Dingmans Ferry area, near Milford. God bless.
Hey Eva! This will work for venison! If you’re going to use your beef recipe, know that it will taste different and you’ll be happy if you add some sort of acid, like balsamic vinegar or red wine vinegar. You could always follow the flavor profiles of this recipe and decrease the liquid a bit for slow cooker.
Well I ordered your cookbook from Amazon and it should arrive today so I will try one of the recipes from the book. Since our friend is giving us a whole deer, I’ll need to know how to cook venison nicely. The few times I made venison it was a little tough – that’s why I went looking for venison recipes! Looking forward to using the cookbook!
Awesome, Eva! Thanks so much! Let me know if I can be of any more help 🙂
Got your book, cooked your toast recipe, the family LOVED IT. I now have a freezer full of venison and plan to try more of your recipes! The book was a lifesaver!
Ahhh!!!! I have chills. Thank you. I’m truly so glad. You’ve made my day 🙂
Can I make this on the crock pot do you think?
You can! I’d decrease the amount of liquid by about 1 cup and cook on low for approximately 8 hours.
Just made this! Can’t wait to taste it, the house smells amazing! My first time cooking with venison!
You lucky dog! Your first roast of venison!!! Savor it as a memory is born. And drink a toast to Robin of Locksley.
May I suggest a full bodied Merlot?!
This stew is delicious and very easy to make! I let it simmer for 2 hours and the venison was extremely tender. First time making venison stew and I have no reason to look for another recipe for the future!
Fantastic, Lindsey! I so appreciate you making it and leaving the review! 🙂
Do you soak the venison meat first before making the stew or any other recipe?
Nope! I never need to. I do defrost it on a paper towel in the fridge when I can to absorb old blood. But, if you follow the recipes as they are, no soaking needed.
My family never got into hunting. I’m not against it or anything. I grew up around hunters, have friends and family that hunt, I celebrate when they make the shot!
This year a friend has an abundant year & sent us some venison. I haven’t cooked any in years, it was nice to find a recipe specifically for venison!
This recipe is amazingly tasty and versatile. I’ve made it a few times now & each time it comes out delicious. Thank you.
This recipe seems so difficult, I mean WTF?
Stick with Dinty Moore, Danny. You will find the cooking process more to your capabilities. Either that or have a butcher make venison summer sausage for you. Enjoy
I made this tonight and found it simple and delicious. I have not used herb de Provence much and found it perfect in the amount listed. Thanks much.
After reading through a few a reviews before making, I too tossed the venison in flour prior to browning. Cut the beef broth to three cups as some reviewers stated stew was too soup like. Added three large parsnips just because we like them. Rest of recipe left exactly as written. Result was an incredible stew. This will be my go to recipe. Thank you!
Making it for the second time today! Delicious. Such a simple recipe, I thought no way it will be amazing – I was wrong! My husband and I both loved the flavor AND how healthy/nutritious it is. I am trying some cubed sweet potato in it this time, along with the red potatoes just to use them up. Thanks Allie for another great recipe – because of you, we save boatloads of money on overpriced store-bought meat and mainly eat only venison now!
I appreciate this SO much! I am so happy this is a repeat recipe for ya! Venison is simply the best, I am happy I can bring recipes to you that are healthy and tasty 🙂
This recipe is fantastic! We made it with moose meat tonight and we had seconds and empty bowls around the table. Including my kiddos (ages 6, 4, and 1).
I was hesitant to cut up stew meat because it can be so tough, but this recipe made me so excited we have more stew meat in the freezer!
Trying this recipe over the weekend. Have to clear the freezers of venison in preparation for November’s hunting season, and this is the first recipe that doesn’t use red wine, which I don’t like keeping in the house. Will let you know what the fam thinks!
-Op
For months I stood over my freezer staring at the packages of frozen venison, intimidated and clueless on what and how to prepare it. I came across this recipe and followed Allie’s instructions exactly and THIS IS THE BEST STEW WE HAVE EVER EATEN and that is not an exaggeration. The herbs de province adds depths of flavor and the venison was falling apart tender. Thank you so much for this incredible recipe! It will now have a permanent spot in our meal rotation.
I used the recipe exactly (used venison loin). Easy and delicious. It was by far the best venison I ever had!
Ah this is the best, Missy! Thank you so much for coming back and sharing your review, I am so glad you loved this recipe!
Thank you, amazingly delicious recipe!
Changes I made – substituted 1cup stock with beer, added 1.5 tablespoon flour at the end to thicken.
Next time I’d double the amount of venison because we couldn’t get enough. So good! I’d also make a double batch of the recipe. Yum!
LOVE the addition of the beer, Mel, genius idea! Glad you enjoyed this recipe and it was a hit. Thanks so much for sharing your review & star rating, I appreciate it ❤️
Made this recipe last week and it was DELICIOUS. I did mine with the neck meat still on the bone and it still came out fantastic!
Ah yay! I am so glad you gave this recipe a try and it turned out amazing for you, Alana 🙂
Can I make this with frozen venison?
Sure! I would recommend thawing it first, though!
I’ve made this before, and I’m making it again for supper tonight. My dad is a hunter, and brought me a few venison roasts. I grew up on venison, and still love it to this day!
This is wonderful, Deb! I am so glad you gave this recipe a try and are loving it! Thank you for coming back and sharing your comment, I really appreciate it!
It was excellent! I’m saving this and will be using it again and again. Thanks.
We loved this stew. I did make a few changes to suit me. Instead of searing the meat plain, I dredged it in flour, salt, pepper, paprika, and allspice, then browned in olive oil in the Dutch oven. It makes the best gravy that way. Then I added the onions, celery, tomatoes, beef bone broth, Worcestershire sauce, a bay leaf. (I forgot the garlic) and a splash of merlot. I put the Dutch oven, covered, in a slow oven for four hours, stirring occasionally, before adding the potatoes and carrots for the last hour. I shared with our neighbor who said it was the best she ever had.
This is great to hear, Diane. So glad you enjoyed this recipe and it turned out great for you!
It came out really good and my kids and I loved it! I cooked the venison my way though. Butter the pan, medium heat, coat venison in flour and sear on each side quickly. It locks in the juice and doesn’t make a non-fatty meat like venison as chewy as a boot.
YUM! Glad to hear this recipe turned out amazing for you and the family loved it, John. Thank you for your review, I really appreciate it.
I’ve made this a few times. Delicious! I add a few ingredients and it’s delicious! 1/2lb of bacon then sear the venison in bacon grease. I add peas and mashed garden tomatoes and then thicken with some powdered mash potatoes. Yum
I also added a can of maple-bacon pork and beans to one stew. Adds even more taste
Sounds great! Glad you enjoyed this recipe, Howie!
This was so delicious. I cooked it for quite a few hours, then ended up putting in in the refrigerator and heating it up for dinner the next day. I will be making this all winter long.
YUM! So glad this recipe turned out amazing for you, Lisa!
Oh, man… this recipe does not disappoint! I had to deglaze my Dutch oven, after browning the meat (I used antelope). So much good stuff, very worth the three hours it took me (had to get all the sinew off).
Thank you!
AHH this is amazing, Alison! I am so excited to hear you are loving this recipe and it turned out great with antelope. Thank you for your review, I really appreciate it!
Allie, between the tacos, chili, and now this stew, you’ve made venison lovers out of my kids and me. This is just fantastic! Thank you!
WOO! This seriously makes me SO happy. I am so glad you all are loving my recipes, means the world to me!
We’re making a second batch. The first one disappeared so quickly! It’s a big hit.
YAY! So glad this one is a hit and you loved this recipe, SJ. Thank you so much for your review + star rating, I truly appreciate it!
I made this recipe as my 4th attempt at venison. Unbelievable!!!!! It truly does make the meat fall apart tender far more so than my attempts with a crock pot. Making today for the second time. Family LOVES this and so easy to prep! Thank you!
WOO! I am so glad you and the family loved this recipe. Thank you so much for sharing your review + star rating, I truly appreciate it!
Had to make a couple changes because we can’t eat much tomato so I subbed with just a tablespoon of tomato paste. It was amazing! Making this again. I also put it in the crockpot after browning and worked out well. Thanks!
YAY! I am SO glad you gave this a try and you loved it. Thank you for sharing your review & star rating, I really appreciate it.
You mentioned double flouring for caramelization. Could you explain that just a little bit for me. Sounds like you do after browning meat.
I can’t comment on the recipe as the amount of adverts and pop ups make this site impossible to use. I thought these websites were for sharing recipes?
It renders the whole site pointless such a shame.
I followed the instructions almost to the t. I used italian seasoning and at the end I made a corn starch slurry. Holy shit! This recipe is AMAZING! Thank you for sharing.
I havnt made this yet but wishdd to ask a coupleof questions from the UK where e mainly use metric
1) was that 115 oz or 1.15 oz chopped tomatoes and may i use puree instead?
2) may i substitute half of sweet potato and swede instead of potatos… better carb for diabetes im told
Im going to marinate the venison overnight as per ypur suggestion with port instead of red wine
Thanks
Looking forward to your answer and trying it out 🙂
Also may i slow cook it in the oven after preparing on the stove and what temperature please?
Easy and delicious. I made this to use up some leftover venison steak. We all loved this so I will be making this frequently.
I am going to try pressure canning it the way I would Beed Stew, I think it would turn out great.
Thank You
This is A LOT of stew for the amount of venison required. I had to supplement it with beef to make up for the lack thereof. Is it truly 115 oz. of diced tomatoes and 4 cups of beef broth?
On point! I did add step 6 to thicken slightly, was a big hit with the family!
One of my favorite meals!
Really fantastic guidance and direction
I made this with three 1 to 1.3 lb Venison steaks, expanding the quantities so my additions I am posting go with approximately 3x the recipe serves 10
I seasoned the cubes of meat with fresh ground pepper, a sprinkle of kosher salt and a light sprinkle of garlic and rolled in a light coating of flour before searing.
worth the time to remove all the silver skin & sinew
and also following changes and additives- adding
1 lb of cubed whole pumpkin 3/4″-1″
2 potatoes large cubes 3/4″
8oz baby bella mushrooms
8-9 inches of fresh rosemary twigs
1.5 tablespoons fennel seeds
6 cloves of garlic
1 large red onion
1 medium yellow onion
went heavier on the celery 2.5 cups
1 lb baby carrots cut in half
2 cups cabernet sauvignon
4-5 cups beef broth
Served with really nice crusty bread!
serves 10
I am an avid hunter and have made venison stew before, lots of times, but this recipe is by far the best and I will always make it just like this from here on out. Great recipe and thank you so much for sharing it. Best venison stew ever!
This sounds delicious! I have some venison steaks that I just cooked today, so I will make this stew with them and cut them up. I use canned carrots, diced potatoes for a quick fix. thank you for this quick and easy recipe.
Fantastic! I process my own deer (every hunter ought to learn — it’s not that hard!) and cooked this tonight. Used the sirloin roast cut. Wife loved it — and she wouldn’t touch venison a few years ago! Never heard of herbs de Provence before, but really liked the flavor – and yes, Walmart had it. I omitted the celery as wife doesn’t like it, and added V-8 juice because that’s what we do with meat sauces.
Thank you for sharing this recipe!
I don’t understand. 1 pound of meat for 6-8 servings?
Yes, that is correct!
Have just made this reciept tonight it was amazing my husband thought it was the best stew he had had. Our lovely
Grandson keeps us supplied with venison. i had about 1 1/2 lbs of meat only used about 3 1/2 cups of beef stock
Did wonder if it would thicken up it sure did. thank you so much for this receipt will be using many more times
Val from New Zealand
Hi Valarie! I am so glad you found this recipe and it turned out great for you. Thank you for sharing your review, it means the world to me!
This stew was so delicious!!! I bet it would be just as good if I used beef. Definitely a keeper of recipes.
Yum! I am so happy to hear this recipe turned out great for you, Kathy!
I never found the recipe I’m trying to cook this
The title of this recipe is The Truth. My husband grew up eating a lot of venison in western NY, and he said this is the best he’s ever had. The broth was so rich and delicious! I used beef Better Than Bouillon. I didn’t use potatoes but we had it over rice. The meat was so tender & not tough at all.
2nd time round making this. 1st time followed recipe to a “T”. It was delicious!
This time I deleted the black pepper and added crushed red pepper flakes. I also deglazed the Dutch oven with a cup of red wine. Looking forward to the end result!
WOO! I am so glad this turned out amazing for you, Ron!
Loved this recipe! I added baby portobello mushrooms. Perfect for a cold winter meal!
YUM! I am so glad you gave this recipe a try and it turned out great for you, Doug. Thank you for your review & star rating, means so much to me!
YUM! I am so glad you gave this recipe a try and it turned out great for you, Doug. Thank you for your review & star rating, means so much to me!
Okay, I never leave reviews but this one is one of the recipes I have printed and saved in my binder! I have made it several times and it always comes out wonderful!I have a pot simmering on the stove now. Thanks for the recipe.
This is amazing, Cheryl. I am so glad you are loving this recipe! Thank you so much for sharing your review, means so much to me!
This venison stew is Awsome ! Thank you for it!!
Yay! This is so great to hear, Brian. I am so glad this recipe is a hit!
This was great. I did modify the recipe some, which I know changes the flavor. I added a 1/2 cup red wine to de-glaze the pan and added some peas and kale. Also a couple slices of bacon crumbled and a tablespoon bacon grease. Also created a roux from the stew broth and added it to thicken it at the end. I cooked it all in the instant pot (30 min) after the searing and sauteing. Thanks for the recipe.
YUM! This is amazing, Corey. Thanks for sharing your review & star rating, so glad this recipe was a hit!
This stew was SO GOOD! I am so happy to have found your recipe site and bought your cookbook. I thought I hated venison until I found your recipes!
Anyway I made this stew Sunday night on the stovetop in my Dutch oven and I had a houseful. The smell while it cooked was mouth watering. They all loved it and everyone ate two bowls. I didn’t change a thing except that I measure garlic and spices with my heart not a measuring spoon. 😜
YUM! I am SO glad you loved this stew recipe, Mary Beth. I am so glad you found my recipes and are loving them! Thank you for taking the time to share your review & star rating, it means so much to me!
Excellent taste. It gets better with age.
By the third day, it was super tasty. I did this in the slow cooker so that I could dump and forget. The only thing I did different from the recipe above was add frozen peas to it. I think peas, green beans, or Lima beans is a must for a stew like this.
Amazing! I am so glad you are loving this recipe, Brad. Thank you for sharing your review & star rating!
Followed the recipe exactly. My wife and I found it to be delicious. Highly recommend.
YAY! I am happy you found this recipe and it turned out great for you!
This was really good. I wish I doubled the amount of vegetables in the recipe. I will definitely make it again. I didn’t have any stew meat available so we used the backstrap love your venison recipes. I wish you were back on the hunting station doing your cooking show again super helpful to all of us that don’t know what we’re doing with this meat! 😆
Aww thank you so much, Michelle! I am so glad this recipe turned out great for you. Haha good times, those were so fun!
This stew my entire family loved and they are hard to please with wild game
YAY! This is great, Chris! Glad everyone loves this recipe!
Thanks for this grat recipe. My husband did some painting for a neighbour along the road and he gave give some frozen packets of vension. Not knowing what cuts they are I have decided to follow your recipe for the stew. Don’t think I can go wrong. Sad if they are a prime piece but never mind.
New Zealand is becoming overrun with deer in many places so guys who like hunting have always got somewhere to go.
Glad you loved this recipe and it turned out great for you, Rosanne!