Homemade Venison Stew is a hearty, flavorful dish perfect for cozy dinners. This recipe combines tender, slow-cooked venison with fresh vegetables like carrots, green beans, and baby potatoes in a savory broth enhanced with red wine and tomato paste. The long simmer ensures the venison becomes perfectly tender while the vegetables absorb the rich flavors of the stew. Ideal for family meals or meal prepping, this stew is a filling, nutritious option. Garnished with fresh parsley, it’s a warming, visually appealing dish that’s as satisfying as it is easy to make.
Homemade Venison Stew Recipe
If you have the good fortune to have hunters in your life and venison in your freezer, you NEED this recipe. If you don’t – you can easily sub in beef stew meat for this recipe. Or elk. Or moose. Or even something like antelope.
Beef stew is a perfect dish to warm you up on a cool fall or winter day. It reheats really well, too. Want to freeze it for a quick dinner? You can do that too.
Why You’ll Love This Dish
- Rich Flavor: Red wine and tomato paste enhance the taste of the broth.
- Tender Meat: Slow cooking ensures the venison is fork-tender.
- Nutritious Ingredients: Packed with fresh vegetables for a balanced meal.
- Make-Ahead Friendly: Flavors deepen after resting, perfect for leftovers.
- Comfort Food Classic: A warming dish for colder days.
Try our Mexican Beef Stew, too!
Venison Stew shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Venison
- Oil
- Salt
- Black Pepper
- Onion Powder
- Granulated Garlic
- Garlic Cloves
- Beef Stock
- Tomato Paste
- Bay Leaves
- Red Wine
- Carrots
- Green Beans
- Baby Red or Gold Potatoes
- Fresh Parsley
How about Traeger Irish Beef Stew for dinner?
How to make homemade Venison Stew
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Recipe Process
- Prepare the Venison: Cut into cubes and season with salt, pepper, onion powder, and granulated garlic.
- Brown the Meat: Heat oil in a Dutch oven or stockpot, then brown the venison on all sides. Remove from the pot.
- Build the Broth: Deglaze the pot with red wine, then add beef stock and tomato paste. Return venison to the pot with bay leaves, simmering on low heat for 2 hours.
- Cook the Vegetables: Add potatoes, cook for 30 minutes, then add carrots and green beans, cooking until tender.
- Serve: Ladle into bowls and top with chopped fresh parsley.
Serve with some Grilled Dinner Rolls!
FAQs
Can I Make This Dish Ahead of Time?
Yes! This stew stores well in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed.
Can I Freeze Venison Stew?
Absolutely. Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What Can I Substitute for Venison?
Beef stew meat works well if venison is unavailable. Adjust the cooking time based on the tenderness of the meat. You can also use moose or elk, if you have different types of wild game available to you.
What Variations Can I Try?
You can add root vegetables like parsnips or turnips or swap red wine for white for a different flavor profile.
Pour over Blackstone Garlic Parmesan Fries!
Serve This With…
- Crusty Bread: Perfect for soaking up the rich broth.
- Side Salad: A fresh green salad complements the hearty stew.
- Red Wine: Pair with the wine used in the recipe for consistency.
Homemade Venison Stew is a versatile, hearty dish ideal for busy weeknights or weekend gatherings. With its rich broth, tender meat, and vibrant vegetables, it’s a dish that offers both nutrition and comfort. Whether served fresh or reheated, it’s a meal you’ll want to enjoy repeatedly.
More great soup recipes to love!
Eat More Venison!
Venison Stew Recipe
Ingredients
- 3 pounds venison cut into 1-inch cubes
- 3 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 2 crushed garlic cloves
- 4 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 cup red wine for deglazing
- 1 cup chopped carrots fresh or frozen
- 1 cup cut green beans fresh or frozen
- 1 pound baby red or gold potatoes halved if large, left whole if small
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Meat: Coat the venison cubes with salt, pepper, onion powder, and granulated garlic.
- Sear the Venison: Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the venison and brown it on all sides, about 5–7 minutes. Remove the browned meat from the pot and set aside.
- Deglaze the Pot: Pour the red wine into the pot and deglaze by scraping up any browned bits from the bottom.
- Build the Base: Add the beef stock and tomato paste to the pot. Stir thoroughly to dissolve the tomato paste.
- Simmer the Meat: Return the venison to the pot along with the bay leaves. Bring the liquid to a simmer, then reduce the heat to low. Cover and cook for 2 hours, stirring every 30 minutes and checking the liquid level. Add a splash of water or stock if it reduces too much.
- Check Meat Tenderness: After 2 hours, test the venison with a fork. If it’s tender, proceed to the next step. If not, cover and cook for an additional hour.
- Add the Potatoes: Once the venison is tender, add the potatoes to the pot. Cover and cook for 30 minutes.
- Add the Vegetables: After 30 minutes, increase the heat to medium and add the carrots and green beans. Cover and cook for another 30 minutes.
- Final Check: Test the potatoes, carrots, and green beans for doneness by piercing with a fork. They should be tender but not mushy.
- Serve: Remove the bay leaves before serving. Ladle the stew into bowls and top with fresh parsley.
Notes
Enjoy your hearty venison stew!