Venison Stew
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My hearty one-pot venison stew is full of tender veggies and fall-apart meat. It’s full of flavor and comes together effortlessly.
I try to make my family a venison dish every few weeks, and when the weather cools down, this one-pot venison stew is the one most requested. It’s rich, comforting, and somehow tastes even better the next day (yes, I have often prepped this after we’ve had dinner the night before).
Venison can be a tricky protein- it’s easy to overcook and end up with something tough or dry, but after plenty of testing (we’ve been enjoying it for over 8 years now- thank you, mainstream butchers for finally stocking it regularly!), I’m sharing my method for keeping the meat tender, juicy, and full of flavor. My partner doesn’t like gamey-tasting proteins, and he often mistakes this for beef- it’s that tasty!
Table of Contents
Recipe highlights
- It’s healthy and satisfying. My stew is loaded with lean protein and tons of veggies in a light, aromatic broth, making for a nutritious yet delicious dish.
- Multiple cooking methods. While I prefer the stovetop, I’ve included tested slow cooker and Instant Pot options too!
Key Ingredients
Here are some notes on what goes into venison stew. The complete list with measurements is in the recipe card below.
- Venison. Depending on where you purchase your venison, it could come in cubed venison stew meat or a venison roast. If you are using a roast, cut the meat into 2-inch cubes. I find that butchers tend to have more options VS grocery stores.
- Butter. For cooking the vegetables. I like to use butter for this part instead of oil, as it makes the overall stew richer in flavor.
- Vegetables. I’m using onion, garlic, carrots, celery, potatoes, and peas. The first four are my non-negotiables for any stew.
- Tomato paste. All good stews need a concentrated base, and tomato paste ticks all the boxes. It also balances out the sweetness of the vegetables.
- Beef broth. Unless you make your own venison broth, beef broth is the next best option. Of course, any broth works.
- Red wine. Adds acidity and depth of flavor. Also, it tenderizes the meat fibers, which is essential for tough cuts like venison. Don’t fret, though: the alcohol will be cooked entirely off.
- Worcestershire sauce. It’s a non-negotiable ingredient in any meaty stew. As my culinary school professor would say, it’s an umami boost.
How to make venison stew
This is my method for cooking it stovetop:
Step 1- Sear the meat in an oiled Dutch oven or soup pot over medium heat, turning to brown all sides.
Step 2- Cook the vegetables: Add butter to the pot and cook the onions, carrots, and celery with salt and pepper until the veggies are soft and fragrant. Add garlic and tomato paste.
Step 3- Build the broth: Return the meat to the pot, add the beef broth, wine, Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil, then reduce the heat to medium-low.
Step 4- Add potatoes: Add the potatoes to the pot, stir, then cover and cook until fork-tender.
Over ways to cook venison stew
As mentioned earlier, my tried-and-true favorite is the stovetop, but I have whipped out my slow cooker and Instant Pot, so you have options if you prefer!
Slow cooker method: Brown venison and sauté vegetables on the stovetop, then transfer them to the slow cooker with the remaining ingredients, except for the peas and parsley. Cook on low for 6-8 hours (or high for 4-5), then add peas and parsley before serving.
Instant Pot method: Sauté the venison and vegetables in olive oil and butter, then add tomato paste, broth, wine, seasonings, and potatoes. Cook on high pressure for 35 minutes, release pressure, and stir in peas and parsley to finish.
Arman’s recipe tips
- Don’t skip the searing. Searing not only locks in the flavor and adds a subtle caramelized exterior to the meat, but also helps reduce the gamey flavors.
- Be patient. Yes, my impatient self did test this out using high heat and a shorter cooking time, and honestly, it wasn’t worth it (unless you’re using my Instant Pot method). The trick to cooking venison is to go low and slow; otherwise, the meat will turn out tough and chewy. Your patience will be rewarded!
- Thicken the stew. Generally, you shouldn’t need to do this. However, if your stew is on the thinner side, you can make a cornstarch slurry and stir it at the end. To make this slurry, combine 1 tablespoon of cornstarch with 1 1/2 tablespoons of water, whisking until smooth.
Storage instructions
To store: Once the stew cools, transfer the leftovers to an airtight container and store them in the fridge for up to 3-4 days.
To reheat: Microwave in 30-second intervals or heat in a pot set over medium heat. Allow frozen leftovers to thaw overnight in the fridge, or add more reheating time.
To freeze: Transfer the cooled stew to a freezer-safe container and freeze for up to three months.
Frequently asked questions
You can, however, you will need to add a flavor booster. Use equal parts beef broth, and add one tablespoon of balsamic vinegar.
The ingredients I’m using to build the stew prevent any real ‘gamey’ flavors. However, if you want to be extra careful, I recommend trimming all the silver skin and fat before searing- that’s where most of the strong flavors lie.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Venison Stew
Video
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 pounds venison cubed
- 1 small white onion chopped
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 6 cups beef broth
- 1 cup red wine * See notes
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 pound baby potatoes halved
- 1 cup frozen peas
- 1/4 cup fresh parsley chopped
Instructions
- Add oil to a large Dutch oven or soup pot and place over medium heat. Add the venison and cook until seared on all sides, about 10 minutes. Remove from the pot.
- Add the butter and heat over medium-high heat. Cook onion, carrots, celery, salt, and pepper until the onion is fragrant. Add garlic and tomato paste and cook, stirring, until garlic is fragrant.
- Return the venison to the pot. Add the beef broth, wine, Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, for an hour, or until the venison is tender.
- Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
- Remove bay leaves, then stir in peas and cook until warmed through. Divide stew among bowls. Top with parsley.
Notes
- Red wine sub: Use more beef broth, and add a tablespoon of balsamic vinegar.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for 3 months.
Nutrition
More ways to enjoy game meat
If my picky family can fall in love with game meat, you can too. Try some of our other favorites:
Originally published October 2023
Venison I never tried! Is it like the chicken?
Made this last night. Very intense flavor. We enjoyed it. A couple of suggestions…. add the Worcestershire sauce to the ingredient list and indicate the amount. Also, your picture suggests large slices of carrots, which I prefer. I would add some small chopped carrots in the begging for the flavor, then later, when adding the potatoes, also add the large carrot pieces.