fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
venison stew in a terra-cotta bowl with a thyme leaf

The Best Venison Stew You'll Ever Have

  • Author: Miss AK
  • Total Time: 34 minute
  • Yield: 6-8 servings 1x


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. 




  • 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
  • 34 dashes Worcestershire sauce


  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.
  2. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
  3. 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. 
  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. 
  5. 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.
  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. 
  7. Serve hot (is amazing with crusty bread).


  • 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.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Join the newsletter

Subscribe to get our latest content by email.
We won't send you spam. Unsubscribe at any time. Powered by ConvertKit