This Venison Stew is a hearty recipe with tender chunks of meat simmered in a rich broth with potatoes and veggies. It's a flavorful dish that warms you up, ideal for cosy evenings or get-togethers. Stovetop and slow cooker instructions.
This hearty stovetop Venison Stew recipe is full of tender chunks of venison meat simmering in a rich and aromatic broth with potatoes and vegetables.
It's a succulent and flavorful dish that warms you from the inside out, perfect for chilly evenings or gatherings with friends and family!
It's surprisingly simple to make and a great way to enjoy venison meat. It turns beautifully tender in the rich stew broth.
Simply saute the meat and veggies, then add all ingredients to a Dutch oven and let it simmer to perfection.
We love serving it with slices of buttered crusty bread, but it's also great on its own, or with mashed potatoes or rice. I love it on Truffle Mashed Potatoes for a bold-flavored meal.
If you prefer to use your Crockpot, I've also given instructions to cook your venison stew in the slow cooker.
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What is Venison?
Venison refers to the meat of deer, typically from species like white-tailed deer, red deer, or elk. It's known for its lean and rich flavor, often described as slightly gamey. Venison is a popular choice among hunters and is used in various culinary dishes, bringing a unique taste to the table compared to more traditional meats like beef or pork.
What Does Venison Taste Like?
Venison has a distinct flavor that can be described as rich, savory, and slightly gamey. Its taste is often influenced by the deer's diet and the specific cut of meat.
Generally, venison is leaner than beef, which contributes to its unique taste and texture. Some people liken the flavor of venison to a mix of beef and lamb, with earthy and herbal undertones.
The gamey note is not overpowering but adds a depth that sets venison apart from other meats.
Why You'll Love This Recipe
- Exceptional Flavor Profile: Venison brings a unique depth of flavor that sets this stew apart from the usual beef or chicken options. It's slightly gamey yet incredibly savory, making each bite a delight.
- Tender and Juicy: When prepared correctly, venison becomes incredibly tender, melting in your mouth with every forkful. The slow cooking process in this stew ensures that the meat reaches the perfect level of tenderness.
- Nourishing and Filling: Packed with protein and wholesome vegetables, this stew is a complete and balanced meal. It's a fantastic way to satiate your hunger and provide essential nutrients.
- Impressive Yet Approachable: While venison might seem like a fancy ingredient, this recipe simplifies the process, making it accessible to cooks of all skill levels. You'll feel like a culinary pro without the stress.
- Perfect for Special Occasions: Whether it's a holiday feast or a cozy weekend dinner, Venison Stew adds a touch of elegance to any occasion. Plus, its rich aroma will have your home smelling like a gourmet restaurant.
Ingredients
You only need simple pantry ingredients for this recipe!
- Venison: The star of the show, venison, offers a distinctive, slightly gamey flavor. Shoulder or leg meat works best, becoming tender and flavorful when slow-cooked.
- Red Wine (Optional): While not essential, marinating the venison in red wine adds depth and helps tenderize the meat. It's like a spa day for your venison!
- Salt and Pepper: Basic seasonings that enhance the natural flavors of the venison and other ingredients.
- Olive Oil: Used for searing the venison and sautéing vegetables, olive oil adds a pleasant richness to the stew.
- Onion, Carrots, Celery: The holy trinity of stew-making, these vegetables provide a savory base and add a wonderful texture.
- Garlic: For that aromatic punch that elevates the stew's overall flavor profile.
- Tomato Paste: A dollop of tomato paste lends depth, richness, and a hint of sweetness to the stew.
- Beef Broth: The liquid foundation of the stew, providing a savory and hearty backdrop for all the other ingredients.
- Red Potatoes: Chopped red potatoes add a comforting and substantial element to the stew.
- Thyme and Rosemary: Dried herbs that infuse the stew with earthy and aromatic notes, enhancing the overall complexity.
- Paprika: A touch of paprika brings a gentle smokiness and a hint of color to the stew.
Ingredient Substitutions: If you can't find venison, feel free to use beef stew meat as a substitute. As for the red wine, you can omit it altogether.
See the recipe card for quantities and method.
How to make Venison Stew
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Cut the venison into bite-sized cubes, about 1". Season the meat with salt and pepper
TIP: You can marinate the venison in 1 cup of red wine for an hour, which helps to tenderize the meat.
Heat 1 tablespoon of the oil in a large Dutch oven or skillet over medium-high heat. Add the venison and sear on all sides until browned about 5-7 minutes. Remove the seared meat to a plate and set aside.
Add the remaining tablespoon of oil to the Dutch oven or skillet. Add the diced onions, carrots and celery and sauté for 5 minutes, stirring often. Stir in the garlic and tomato paste and fry for a further minute.
To cook on the stove top
Add the seared venison back into the pot, along with the broth, potatoes, thyme, rosemary and paprika.
Stir well and bring to a boil, then reduce the heat to low. Cover the pot with a lid and let the venison stew simmer for 2 ½ hours or until the meat is tender.
Taste the stew and adjust the seasoning to your preference.
To cook in a slow cooker
Add the cooked vegetables, seared venison, broth, potatoes, thyme, rosemary and paprika to a slow cooker.
Stir well, close the lid and cook on low for 8 hours or low for 4 hours.
Taste the stew and adjust the seasoning to your preference.
Serve the venison stew with bread, mashed potatoes, rice or polenta.
Note: This venison stew gets better with time, so consider making it a day ahead and reheating it before serving to allow the flavors to intensify.
Scroll down for the full ingredients list and method.
Serving Suggestions
- Crusty Bread: A hunk of warm, crusty bread is the perfect companion for dipping and sopping up the flavorful broth.
- Mashed Potatoes: Creamy mashed potatoes create a classic and comforting pairing with the stew.
- Rice: Fluffy white rice absorbs the savory goodness of the stew, creating a harmonious bite.
- Polenta: Velvety polenta adds a luxurious and hearty touch to your Venison Stew experience.
Variations
- Wild Game Medley: Mix various game meats like venison, elk, and bison for a truly wild experience.
- Root Vegetable Twist: Swap the red potatoes for a mix of turnips, parsnips, and sweet potatoes for added earthy flavors and natural sweetness.
- Mushroom Magic: Toss in some sautéed mushrooms for an extra layer of umami and depth.
More Dutch Oven Recipes
Storage Advice
Store the venison stew in an airtight container in the refrigerator for up to 3 days. Alternatively, freeze it for up to 3 months. When reheating, gently warm it on the stovetop or in the microwave.
Recipe Tips
- Marinate for Extra Tenderness: If you have the time, marinate the venison in red wine. It not only imparts flavor but also helps break down tough fibers, resulting in melt-in-your-mouth meat.
- Patience is Key: Low and slow is the name of the game. Allowing the stew to simmer gently over low heat ensures that the venison becomes fork-tender and the flavors meld beautifully.
- Adjust the Seasoning: Taste as you go and adjust the seasoning to your liking. A touch more salt or a sprinkle of herbs can make a world of difference.
- Make it Ahead: Planning a dinner party? Consider making the stew a day in advance. This allows the flavors to develop and intensify, resulting in an even more satisfying dish.
FAQs
Absolutely! While venison is the star here, beef stew meat or chuck is a great substitute.
Yes, you can! Sear the venison and sauté the vegetables in a skillet, then transfer everything to a slow cooker and let it work its magic.
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📖 Recipe
Venison Stew
Equipment
- Dutch oven or large lidded skillet
Ingredients
- 2 pounds venison meat cut into 1" cubes (shoulder or leg meat works well)
- 1 cup red wine optional
- ½ teaspoon each salt and pepper
- 2 tablespoons olive oil divided
- 1 onion diced
- 3 carrots peeled and sliced
- 2 stalks celery sliced
- 2 cloves garlic minced
- 1 tablespoon tomato paste/puree
- 4 cups beef broth
- 2 cups chopped red potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
Instructions
- Cut the venison into bite-sized cubes, about 1". Season the meat with the salt and pepper
TIP: You can marinate the venison in 1 cup of red wine for an hour, which helps to tenderize the meat.
- Heat 1 tablespoon of the oil in a large Dutch oven or skillet over a medium-high heat. Add the venison and sear on all sides until browned, about 5-7 minutes. Remove the seared meat to a plate and set aside.
- Add the remaining tablespoon of oil to the Dutch oven or skillet. Add the diced onions, carrots and celery and sauté for 5 minutes, stirring often. Stir in the garlic and tomato paste and fry for a further minute.
To cook on the stove top
- Add the seared venison back into the pot, along with the broth, potatoes, thyme, rosemary and paprika.
- Stir well and bring to a boil, then reduce the heat to low. Cover the pot with a lid and let the venison stew simmer for 2 ½ hours or until the meat is tender.
To cook in a slow cooker
- Add the cooked vegetables, seared venison, broth, potatoes, thyme, rosemary and paprika to a slow cooker.
- Stir well, close the lid and cook on low for 8 hours or low for 4 hours.
To serve
- Taste the stew and adjust the seasoning to your preference.
- Serve the venison stew with bread, mashed potatoes, rice or polenta.
- Note: This venison stew gets better with time, so consider making it a day ahead and reheating it before serving to allow the flavors to intensify.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Luci Petlack says
Amazing! I'm adding it to my list of comfort recipes.
Nathan says
I don't cook with venison nearly enough; this stew looks absolutely fantastic! Sounds like it would be a perfect comfort meal for the fall. I'll definitely be keeping this in my back pocket for when the leaves start to change!
Kathleen says
This is one healthy, hearty and comforting stew.
Anjali says
This was such a comforting and satisfying stew, perfect for using the venison I had in the freezer!
Sara Welch says
Enjoyed this for dinner last night and it did not disappoint! Hearty and delicious; easily, a new favorite recipe! My whole family loved it!