Looking to shake up your winter meals? Try this comforting Venison Stew recipe! It’s filling, delicious, and easy to make – all you need is some fresh venison, vegetables, spices, and a little time in the kitchen.
Sitting down to a hearty stew full of flavorful meats and thick chunks of vegetables brings me back to the days of those cold winter evenings.
This is a great recipe for those pieces of meat in the freezer that you are not quite sure what to do with.
And it is also a great way to use up the tougher cuts of venison.
In fact, as the tough connective tissues in the meat slowly cook down, the meat becomes incredibly tender and develops an exceptionally rich flavor.
Trust me when I say it will all be ok as you sit down in the evening to its rich, comforting flavors and each bite warms you through on the most frigid winter nights.
So let’s get cooking, shall we?
Why you will love this venison stew recipe
This venison stew is a great way to warm up and take advantage of the flavors of venison. With rich, beefy undertones, it’s sure to be a hit with the whole family.
Not only is it hearty and delicious, but it’s also surprisingly easy to make – even perfect for beginner cooks!
Best of all, the savory flavors come together in one pot, so you don’t have to worry about making multiple dishes!
Gather your ingredients
Begin by laying out all your ingredients before you start. A common question I get is, “what kind of meat to use for stew”? The easy answer is really any cut.
Personally, I like to stick with shank meat, chuck roast, or neck meat.
These are considered the toughest parts of a deer, so a nice slow simmer to soften it up is a great way to use it up.
Now you can make this in the oven if you so desire, but this venison recipe is very easily made on the stovetop using just one dish.
Scroll around this site for 2 seconds, and you’ll find that one dish recipes are hands down a favorite around here.
Dutch oven venison stew recipe
- Sirloin roast (substitute shank meat, roast, or neck meat)
- Beef or chicken broth
- Coconut oil
- Frozen corn
- Yellow potatoes
- Red wine vinegar
- tomato paste
- A bay leaf
- Rubbed sage
*Exact measurements are in the recipe card below.
Begin by cutting the meat into approximately one-inch cubes. Then heat the dutch oven over medium heat with a splash of cooking oil.
Quickly sear the meat on all sides to brown, then remove and set aside. Next, slice onions into thick chunks, add a bit more oil to the dutch oven, saute onions until soft, and add minced garlic.
While onions are sauteing, Chop up potatoes and carrots.
Add meat back into the pot (along with all its juices), sprinkle with flour, then stir in the red wine vinegar and tomato paste.
Let that cook for a minute before adding the broth, potatoes, carrots, bay leaf and seasonings.
Cover and bring to a boil. Once it comes to a boil, reduce the heat to low and let it simmer for an hour and a half.
Keep an eye on the stew near the end. Once the carrots and potatoes are soft, stir in the frozen corn and let it simmer for an additional 15 minutes.
A this point, the venison stew is done. I do like to let it sit for 15 minutes before serving.
The key to making a great stew is slow cooking. Be sure to simmer your venison for at least an hour, stirring occasionally.
This will ensure the flavors are fully developed, and the meat is wonderfully tender. Don’t forget to add plenty of vegetables for extra flavor and nutrients.
If you want a thicker stew, make a slurry with cornstarch and hot water or broth before adding it to the mix. Happy eating!
Is it better to use a slow cooker or the stovetop? It really depends on personal preference and how much time you have.
Slow cookers are great for hands-off cooking, while the stovetop method is almost always faster.
Can I make this recipe with any other type of meat? Since venison has such a unique flavor, you may not get the same results from using another type of meat. However, if venison is unavailable, you could use beef or even lamb as an alternative.
Can I simmer the meat before adding the rest of the ingredients? While this recipe cooks the meat and vegetables together, simmering the meat for even an hour ahead will result in an even more tender soup.
Leftover venison stew
Allow the stew to cool completely before storing it in an airtight container for up to 4 days in the refrigerator. Then, to reheat, simply add it back into the dutch oven or a pot on the stove.
Stew and soups are often even better the next day, and this deer meat stew is no exception.
After you try this recipe, be sure to check out my newest steak recipe; pan-seared venison steak.
So if you are looking for a tasty little dinner with tons of great flavor, this venison stew recipe is for you. Feel free to leave a comment below and let me know how you liked it! I love to hear from you!
For more great recipes, try one of these favorites next.
- The best ever venison meatloaf
- Juicy venison pork burgers
- Smothered pork steaks
- Fried pork liver
- BBQ bacon elk burgers
- Classic venison chili or moose chili
Classic Venison Stew Recipe
- Stew meat cubed chuck roast, shank, or similar
- 2 tablespoons of cooking oil
- 1 cup of beef or chicken bone broth
- 1 tablespoon of flour
- 3 yellow potatoes chopped
- 1 onion thickly sliced
- 4 carrots quartered
- 1 cup of frozen corn
- 5 cloves of minced garlic
- 2 tablespoons of red wine vinegar
- 2 tablespoons of tomato paste
- 1 teaspoon of salt plus more to taste
- 1 teaspoon of thyme
- ½ teaspoon of pepper
- ¼ teaspoon of rubbed sage
- 1 bay leaf
- Quickly sear the meat on all sides in 1 tbsp of oil on medium-high heat.
- Remove the meat from the pot, add in the remaining oil and saute the onion until soft. Add in the minced garlic for the last minute.
- Return meat to the pot, along with its juices, and sprinkle with flour.
- Stir in the red wine vinegar and tomato paste and cook for about a minute.
- Add broth, potatoes, carrots, and seasonings; cover, and bring to a boil.
- Reduce heat to low, allowing the stew to simmer for an hour and a half.
- When the vegetables are soft, stir in corn and let it sit for 15 minutes before serving.