Venison Stew

updated on May 27, 2024

2 comments

5 from 12 votes

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This hearty one-pot venison stew is full of tender veggies and fall-apart meat. It’s full of flavor and comes together effortlessly.

Love game meat recipes? Try my venison roast, venison meatloaf, bison burgers, and venison chili next.

My venison stew has quickly become a family favorite in my house. It’s the ultimate comfort food that gets better with every bite.

Venison can be a tricky protein since it can quickly end up tough and chewy, yet with some simple ingredients and a bit of patience, you can end up with tender, juicy meat that’s full of flavor.

Table of Contents

Why I love this recipe
Ingredients needed
How to make venison stew
Arman’s recipe tips
Storage instructions
Frequently asked questions
More cozy stews to try
Venison Stew (Recipe Card)

Why I love this recipe

One pot meal. Everything you’ll need to make this dish comes together in one pot, which I love because prep time is minimal, and so is cleanup.
It’s healthy and satisfying. This stew is loaded with lean protein and tons of veggies in a light, aromatic broth, making for a nutritious yet delicious dish.
Makes great leftovers. As much as I enjoy this stew fresh off the stovetop, it reheats just as well.
Minimal hands-on time. Once you sear the meat and cook the vegetables until tender, just add the broth ingredients and potatoes and stir occasionally until it’s done.

Ingredients needed

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.
Olive oil. For sautéeing the meat.
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.
Onion and garlic. Essential for aromatics.
Carrots and celery. Two musts for any richly-flavored broth.
Salt and black pepper. To taste.
Tomato paste. For concentrated tangy flavor.
Beef broth. For a hearty broth, beef broth compliments venison perfectly. This can be swapped for chicken broth if necessary.
Red wine. For a richer, deeper flavor. This can be swapped for more beef broth if desired.
Worcestershire sauce. Powerful umami flavor that will leave guests wondering what your secret ingredient is!
Italian seasoning and bay leaves. For herby spice and flavor.
Potatoes. Preferably baby white potatoes sliced in half to make a heartier stew. You can use larger ones but cut them into quarters.
Peas. Frozen preferably, to add a subtle sweetness.
Fresh parsley. For garnish.

How to make venison stew

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Sear the meat in an oiled Dutch oven or soup pot set over medium heat on 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. Cover and simmer, until the meat become tender.

venison stew ingredients in red dutch oven.

Step 4- Add potatoes: Add the potatoes to the pot, stir, then cover and cook until the potatoes are fork tender.

Step 5- Add peas and serve: Remove bay leaves and stir in the peas. Serve immediately.

cooked venison stew in a white serving dish.

How to make this in the slow cooker

Easily make a crockpot venison stew with a few small tweaks.

Start by adding oil to a non-stick pan and sear the venison until it’s browned, then transfer it to a slow cooker. Next, add butter and cook the onions, carrots, celery, salt, and pepper until the veggies are tender. Add garlic and tomato paste and cook until the garlic is fragrant. Now, transfer the veggies to the slow cooker then add the remaining ingredients. Finally, close the lid and cook on low for 6-8 hours or high for 2-3 hours.

Arman’s recipe tips

Don’t skip the searing. Searing locks in the flavor and adds a subtle caramelized exterior to the meat.
Reduce any gamey flavors. Not a fan of the gamey taste of venison? Soak the meat in milk for up to 2 days before cooking to reduce the earthy flavor. Alternatively, you can swap the venison for beef stew meat.
Be patient. 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!
To make it even thicker, make a simple cornstarch slurry and stir it at the end. To make this slurry, combine 1 tablespoon cornstarch with 1 1/2 tablespoons water and whisk together.
Omit the potatoes. If you plan on serving the stew over mashed potatoes, polenta, or buttery egg noodles, skip the potatoes.

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

What is the best cut for venison stew?

The foreleg and shoulder cuts are the best for stew as they turn out juicy and fall-apart tender when cooked in soup for an extended period.

More cozy stews to try

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.