Venison Stew Recipe

This heart venison stew is an incredible family dinner that is an excellent way to use those venison roasts you may have in your freezer.

Prep Time 10

Cook Time 2

Servings servings

Calories 349kcal

Author Nicole Johnson

Ingredients

3 pounds venison cut into 1-inch cubes
3 tablespoons oil
½ teaspoon salt
½ 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

Optional - Thickening:

If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir the mixture into the stew during the last 5 minutes of cooking.
Enjoy your hearty venison stew!

Nutrition