Miss Allie's Kitchen

Venison Stew

This scratch-made Venison Stew Recipe is easy to make and the meat is fall-apart tender. It's packed with veggies and simple ingredients. 

The venison meat is fall-apart tender and the stew is PACKED with nourishing veggies and a rich, flavorful broth. This recipe can also  be easily made in an Instant Pot if you're short on time.

Let’s get started!

How to Get Venison Tender in Stew  

01 Remove all sinew 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 recommend cutting your venison into small, bite-sized pieces and remove the sinew as you go. This helps each bite of venison to be ultra-tender.

02 Sear & Braise 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. By searing the meat first and then cooking it low and slow your meat will be more tender. After the veggies have been sautéed and he liquid has been added return the seared venison back to the pan and it braises (cooks low and slow in liquid) in the broth with the veggies.

Saute Venison & Veggies in Large Pot or Dutch Oven 


Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. 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.

Deglaze the pan and return Venison to Pan


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

Bring to a boil and Simmer 


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.