The Best Venison Stew You'll Ever Have | A Simple Stovetop Recipe (2024)

This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It’s packed with veggies and simple ingredients.

If you’re new here, my husband and I welcomed our baby girl, Madi Jo, in July 2020. While my pregnancy was full of many blessings, I also experienced some pretty serious food aversions in my first trimester. The biggest one was meat, which was weird for me! Once my aversions calmed down, I finally made this venison stew. I tried it, and it is still my favorite meal I ate while pregnant. That and this venison chili. Go figure!

It was really odd in the beginning to be totally turned off by the sight, smell and even taste of venison since we eat some much of it in our home.

INGREDIENTS & KITCHEN TOOLS | VENISON MEAT, VEGETABLES, SPICES

The best venison stew typically includes a combination of ingredients that enhance the rich flavor of the venison while adding depth and complexity to the dish. Here are some common ingredients found in a delicious venison stew:

Venison: Venison is the star of the stew and provides a lean and tender meat base. It is usually cut into bite-sized pieces with the sinew removed.

Aromatics: Onions, garlic, and sometimes shallots are used to create a fragrant base for the stew. While shallots are lovely, I prefer the strength of onions. They add depth and flavor to the dish.

Stock or broth: Beef broth or venison stock is often used as the cooking liquid. It adds richness and enhances the overall flavor of the stew.

Red wine: Red wine, such as a dry red like Cabernet Sauvignon or Merlot, is often used to deglaze the pan and provide acidity and richness to the stew. You don’t need an expensive bottle, just something drinkable or that you have open from a day or two prior. I love this addition but you can simply omit it if you prefer not to cook with wine or don’t have any one hand.

Vegetables: Carrots, celery, and potatoes are commonly added to venison stew. These vegetables provide texture, flavor, and balance to the dish.

Herbs and spices: We are keeping the spices simple in this recipe with herbs de Provence, salt and pepper.

Diced tomatoes: Add depth and richness to the stew, as well as a slight tanginess. Its flavor pairs well with venison.

Worcestershire sauce: Just a few dashes will do the trick.

Flour or cornstarch: These thickeners are often used to create a hearty and viscous texture in the stew. They help coat the meat and vegetables in a flavorful sauce.

Optional extras: Some variations of venison stew may include additional ingredients like mushrooms, bacon, parsnips, or red currant jelly for added flavor and complexity.

When cooked low and slow, these ingredients combine to create a hearty, flavorful, and comforting venison stew.

Kitchen tools you’ll need:

– A trusty Dutch oven or large pot is essential

– A reliable wooden spoon or spatula to stir everything together

A chef’s knife and cutting board are must-haves for precise preparation. Measuring cups and spoons will ensure accurate measurements. A can opener makes accessing your diced tomatoes a breeze. Tongs or a fork will be useful for turning your succulent meat. Use a whisk or fork to blend ingredients smoothly. Finally, have some elegant serving bowls or plates ready to showcase your masterpiece.

And if you prefer slow cooking, feel free to utilize your beloved slow cooker.

STEP BY STEP | HOW TO MAKE THE BEST VENISON STEW RECIPE

Step 1: Dice the venison into bite-sizedchunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.

Step 2: Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.

Step 3: When the oil is hot, allow the venison to sauté for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.

Step 4: 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.

Step 5: Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce, making sure you scrape all the browned bits off the bottom of the pan. Then, add the venison stew meat back to the pot. Stir well and bring the stew to a boil.

Step 6: 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.

Step 7: Serve hot (is amazing with crusty bread).

NOTE:

• beef, moose or elk would work well, too! You can use venison backstrap as well, but honestly any cut would be lovely. Leg meat is tough, so this recipe helps it to be tender and delish!
• I love making this on the stove top, but if you want to make this in the slow cooker, saute the venison in a pan and add it to the slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low. Head here for an Instant Pot version or here for a slow cooker version.
• herbs de Provence is a French spice blend. It’s lovely and Wal Mart actually has a great organic variety for under $3. If you have to substitute, use Italian seasoning.

TIPS AND TRICKS

In my opinion, venison stew is the ultimate comfort food and we make it on repeat throughout the winter. Starting with the highest quality venison is crucial for creating a delicious and tender stew. Just a reminder, the better you field dress and process your meat, the less gamey taste of venison you’ll have. Look for well-marbled cuts that have been properly aged to ensure optimal flavor.

To enhance the taste and tenderness, marinating the venison overnight is recommended. Create a flavorful marinade using red wine, soy sauce, Worcestershire sauce, garlic, herbs, and spices.

Searing the meat before cooking is an important step as it seals in the juices and enhances the overall flavor. Use a hot pan with some oil to achieve a nice caramelized crust.

Adding a variety of vegetables such as onions, carrots, celery, mushrooms, and potatoes will provide different textures and flavors that make each bite more satisfying.

A rich and flavorful broth is key to elevating your stew. Use a combination of beef or vegetable broth, red wine, and Worcestershire sauce to create a robust base.

Slow-cooking is essential for achieving tender venison stew. Whether you opt for a slow cooker or simmer on the stovetop, allow several hours on low heat until the meat reaches fork-tenderness.

Don’t forget to season your stew with aromatic herbs like thyme, rosemary, bay leaves, and black pepper. These spices will add depth of flavor and tantalizing aromas to your dish.

For an extra touch of complexity and flavor experimentation, consider incorporating unique ingredients such as dried cranberries or juniper berries. A splash of red wine vinegar can also add tanginess.

To further enhance the texture of your seared venison, double-flouring can be done before searing it in order to create a rich caramelized crust that adds another layer of taste to your stew.

HOW TO SERVE

I highly recommend serving your hearty venison stew with crusty bread or biscuits will complement the savory broth perfectly by allowing you to savor every last drop while enjoying the comforting goodness of warm bread on the side.

OTHER VENISON STEW RECIPES | SLOW COOKER & INSTANT POT METHODS

The meat gets fall-apart tender and the stew is PACKED with nourishing veggies and a rich and flavorful broth. The recipe is identical to the insanely popular recipe I wrote a few years ago for Instant Pot Venison Stew. It’s just adapted for making on the stovetop, which sometimes I prefer. There’s something about stew simmering on the stove, you know? But, if you’re an Instant Pot lover and you’re short on time, make sure you check out that method, too.

If you’re looking for a way to use up a venison roast you have to try this

COMMONLY ASKED QUESTIONS

How do you get venison to be tender in stew?

This is one of my most frequently asked questions. And for you, I have two tips.

1. Remove all sinew.
2. Sear and braise – low & slow

What is sinew, you ask?

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 love stew because you can cut venison into small, bite-sized pieces and remove the sinew as you go. This helps each bite of venison to be ultra-tender.

Searing and braising are great for venison.

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. I also happen to think that searing the meat first and then cooking it low and slow helps to tenderize things.

Once you sear the venison, it gets removed from the pot until all of the veggies have been sauteed and the liquid has been added. When that happens, you add the seared venison back to the pan and it braises (cooks low and slow in liquid) in the broth with the veggies.

I promise you this results in the most tender stew you’ve ever had in your life. Now, the longer you can let this simmer the better. I like at least an hour, but two hours is better.

Seriously, if you love this recipe, go order my book for over 50 more like it. Or grab my

If you’re looking for a thick & rich venison stew, this hearty slow cooker venison stew is for you!

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This recipe was originally published in January 2020 and was updated November 2023.