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.
If you missed it, my husband and I welcomed our baby girl, Madi Jo, in July 2020. While my pregnancy was full of many blessings, I also experienced some pretty serious food aversions in my first trimester. The biggest one really being meat, which was weird for me! 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!
It was really odd in the beginning to be totally turned off by the sight or smell of venison since we eat some much of it in our home.
(PSA: My cookbook Venison Every Day is now available for purchase!) When I was finally ready to try my hand at eating red meat again, I knew this would be the perfect dish.
The meat gets fall-apart tender and the stew is PACKED with nourishing veggies and a rich and flavorful broth. The recipe is identical to the insanely popular recipe I wrote a few years ago for Instant Pot Venison Stew. It’s just adapted for making 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 thick & rich venison stew, this hearty slow cooker venison stew is for you!
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.
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.
Searing and braising are great for venison.
After you cut the venison into bite-sized pieces and remove the sinew, 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.
Seriously, if you love this recipe, go order my book for over 50 more like it. Or grab my FREE cooking tips & tricks.
If you’re looking for a thick & rich venison stew, this hearty slow cooker venison stew is for you!
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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: 37 minute
- Yield: 6–8 servings 1x
- 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.
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
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 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!
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
★★★★
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?
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!
★★★★★
Can I make this with frozen venison?
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!
★★★★★