Venison Stew Recipe

Name: Venison Stew Recipe
Prep time: 5 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2.5 pounds Stew meat cubed (chuck roast, shank, or similar); 2 tbsp olive oil (divided); 1 yellow onion (thickly sliced); 5 cloves garlic (minced); 1 tbsp all purpose flour; 2 tbsp red wine vinegar; 2 tbsp tomato paste; 4 cups beef broth (You can also use venison or chicken broth.); 3 yellow potatoes (chopped); 4 carrots (peeled and quartered); 1 tsp sea salt (plus more to taste); 1 tsp dried thyme; ½ tsp ground black pepper; ¼ tsp rubbed sage; 1 bay leaf; 1 cup frozen corn

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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.

Venison stew ready to serve in a dutch oven.

Sitting down to a hearty wild game stew full of flavorful meats and thick chunks of vegetables brings me back to the days of those cold winter evenings.

Except back then, it was some form of oxtail soup or pork soup. Yet here we are today, using up cuts of venison to make a savory venison stew recipe.

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?

Table of Contents

Why You’ll Love This Recipe

With rich, beefy undertones, this stew is a great way to warm up and take advantage of the flavors of venison.
Not only is it hearty and delicious, but it’s also surprisingly easy to make – even perfect for beginner cooks!
All the savory flavors come together in one pot, so you don’t have to worry about making multiple dirty dishes!

Recipe Ingredients

Dutch Oven Venison Stew ingredients laid out on a table with text labels.

Venison: Personally, I like to stick with shank meat, chuck roast (much like what you’d use in a pot roast recipe), or neck meat.
Corn: Stick with frozen here. Starting frozen means it will be perfectly cooked after simmering!
Beef Broth: Storebought works great, but try using homemade if you have it!
Oil: Any neutral oil will work here. I used avocado oil.

Dutch Oven Venison Stew Recipe

Step 1: Quickly sear the meat on all sides in 1 tbsp of oil on medium-high heat.

Sauteing onions with venison in a dutch oven.

Step 2: 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.

Venison and onions in a dutch oven with a sprinkle of flour.

Step 3: Return meat to the pot, along with its juices, and sprinkle with flour.

Venison and onions cooking in a dutch oven.

Step 4: Stir in the red wine vinegar and tomato paste and cook for about a minute while you chop your potatoes and carrots.

Potatoes and carrots with spices on top of venison and onions in a dutch oven.

Step 5: 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.

Step 6: When the vegetables are soft, stir in corn and let it sit for 15 minutes before serving.

At this point, the venison stew is done! Enjoy this stew with a quick cast iron cornbread or artisan-style bread recipe!

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.

Regardless of what cut of venison meat you choose, it’s going to be delicious. Just be sure to save the venison backstraps and venison tenderloin medallions for your favorite steak recipes.

It may take some time to make a delicious venison stew, but I promise, it is entirely worth it. Once it’s simmering, like beef brisket, other slow-cooked meats, and soup broths, it can be left alone until done.

Expert Tips

Low and slow. The key to making a great stew like this, or my moose 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.
Adjust the thickness as desired. If you prefer a thicker stew, make a slurry with cornstarch and hot water or broth before adding it to the mix. I like my broth thinner, but it’s always nice to have the option!
Perfect for tough cuts. This is a great recipe to use up the tougher cuts of venison, and for those pieces of meat in the freezer that you are not quite sure what to do with. The tough connective tissues in the meat slowly cook down, developing an exceptionally rich flavor.
Let it mingle. Trust me when I say this recipe is actually better when eaten the next day! This gives all the meat flavors time to permeate throughout the pot, which really brings it all together. Try making it a day ahead of time so it has time to mingle!

Frequently Asked Questions

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.

What cut of meat to use for stew?

The easy answer is really any cut. Personally, I like to stick with shank meat, chuck roast (like you’d use in a pot roast recipe), or neck meat. For this recipe, I ended up using the sirloin tip roast, which makes an absolutely delicious dutch oven roast, and it tastes very similar to beef when used in a stew.

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.

How do I store leftover 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.

Related Recipes

After you try this recipe, be sure to check out my newest steak recipe; pan-seared venison steak.

For more great recipes, try one of these favorites next.

If you tried this Venison Stew Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!