Classic Venison Stew Recipe

This venison stew is the ultimate wintertime one-dish recipe. The meat is tender, the broth is savory, and the vegetables are right on par.

When in doubt, make stew. A broad statement, yes, and maybe even a little extreme, but if you have cuts of venison and you’re not quite sure what to do with them, it’s hard to go wrong with some hearty venison stew. It is a great way to use up the tougher cuts of venison.

In fact, as the sinewy meat and tough connective tissues slowly cook down, the meat becomes incredibly tender and develops an exceptionally rich flavor.

It may take some time to make a delicious stew, but I promise, it is entirely worth it; plus, once it’s simmering, like most slow-cooked meats, it can be left alone until done.

With its rich, comforting flavors, this stew will warm you up on the coldest winter nights.

What kind of meat to use for venison stew

The easy answer for what meat to use for stew is any venison cut. I personally like to stick with the shank meat, chuck roast, and 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.

For this recipe, I ended up using the sirloin tip, which makes an absolutely delicious roast, and in a stew, it tastes just like beef.

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. One dish recipes are hands down my favorite recipes simply because of cleanup time.

Whether it’s the shank meat or a rump roast, it doesn’t matter because whatever you choose, it’s going to be delicious. Just be sure to save the backstraps and tenderloins for your favorite steak recipes.

Dutch oven venison stew

Ingredients

• Sirloin roast (substitute shank meat, roast or neck meat)
• Beef or chicken broth
• Flour
• Coconut oil
• Frozen corn
• Yellow potatoes
• Onion
• Carrots
• Garlic
• Red wine vinegar
• tomato paste
• A bay leaf
• Salt
• Pepper
• Thyme
• Rubbed sage

Exact measurements are in the recipe card below.

Instructions

To begin, Cut up the meat into one inch or so cubes. Then heat the dutch oven over medium heat with the oil. Quickly sear the meat on all sides and remove the meat. Next, slice onions into thick chunks, add a little 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 in the broth, potatoes, carrots, a bay leaf and seasonings.

Cover and bring to a boil. Once it comes to a boil, reduce heat to low and let it simmer for 1 and a half hours. When the vegetables are soft, the venison stew is done. Remove the stew from the heat, stir in frozen corn and let it sit for 15 minutes before serving.

Leftover venison stew

Allow the stew to completely cool 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.

Substitutions

Since venison is not readily available year-round, you can easily substitute the venison for beef. Then, cook it following the instructions below.

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

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