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.

The Best Venison Stew You'll Ever Have | A Simple Stovetop Recipe (1)

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.

The Best Venison Stew You'll Ever Have | A Simple Stovetop Recipe (2)

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.

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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.
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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.

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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.

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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.

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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.

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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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The Best Venison Stew You'll Ever Have

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. Gluten free, dairy free, paleo, Whole30 friendly.

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 15 minutes
  • Total Time: 0 hours
  • Yield: 68 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Print Recipe

★★★★★4.7 from 47 reviews

Scale

Ingredients

  • 1 lb. venison, diced with all sinew removed – I used leg meat*
  • 1 Tbsp. olive oil
  • 2 and 1/2 cups diced potatoes, I left the skin on (about 3 medium potatoes)
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. herbs de Provence*
  • 1 tsp. salt
  • 3/4 tsp. black pepper
  • 1 15 0z. can diced tomatoes
  • 4 cups unsalted beef stock or venison stock
  • 34 dashes Worcestershire sauce

Instructions

  1. Dice the venison into bite-sizedchunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
  2. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
  3. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
  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.
  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. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
  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.
  7. Serve hot (is amazing with crusty bread).

Notes

  • beef would work well, too! You can use any cut of venison, backstrap would be lovely. Leg meat is tough, so this recipe helps it to be tender and delish!
  • 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.
  • 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.

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

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

FAQs

What cut of venison is best for stew? ›

Because stew meat is cut from muscles that do a lot of work during the deer's lifetime (like the neck & shoulder), it offers excellent flavor, but isn't suitable for fast cooking like searing, stir frying, or grilling.

Why is my venison stew tough? ›

Take great care not to overcook venison. As with all game, venison can become tough when overdone. Cook prime cuts like loin, haunch and saddle briefly on a high heat to medium-rare. Slow cook or casserole tougher parts like neck, shoulder and shank at a low temperature.

How to cook venison on the stove? ›

Loosen with 2 good lugs of olive oil. Pat the venison dry with some kitchen paper, and rub the oil mixture all over it. Sear the meat in a hot pan on all sides – roughly 6 minutes for medium rare, 7-8 minutes for medium, and you'd have to be a nutter if you wanted to cook it for any longer than that!

How do you cook venison so it's not tough? ›

Here are a few tips and guidelines on how to cook deer meat:
  1. Marinate the meat: To tenderize the meat and add flavor, marinate it in a mixture of acidic ingredients, such as vinegar or citrus juice, and herbs and spices. ...
  2. Cook low and slow: Venison is lean meat, which means it can dry out easily i.
Sep 22, 2018

What do you soak deer meat in before cooking? ›

A typical ratio is about 1 tablespoon of salt per quart of water. Submerge the venison in the saltwater brine and refrigerate it for a few hours or overnight. Rinse the meat thoroughly with cold water before cooking to remove excess salt. Milk Soak:Soaking venison in milk is another method that can help reduce ga.

What do you soak deer meat in to get the wild taste out? ›

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

What seasonings go best with venison? ›

Thyme always seems to go well with venison - we use it when we make venison wellington (see the Mary Berry recipe) and also (alongside rosemary and sage) when chopping fresh herbs to go into the mince for sausages and burgers.

Does venison get more tender the longer you cook it? ›

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

How to make stew meat extremely tender? ›

Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.

How to cook the perfect venison? ›

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

Do you season venison before cooking? ›

You can simply pat the venison dry and season with salt and pepper before cooking, or you can marinate the cut of meat for a few hours or overnight. Personally, when it comes to venison steak and venison backstrap, I like to use a simple marinade to enhance the flavor of the venison without overpowering it.

What does vinegar do to venison? ›

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

How do you make venison stew less gamey? ›

Soaking it

Many hunters suggest soaking your game meat in vinegar. However, vinegar's acidity can often dry the meat, making it especially tough. Instead, try soaking the meat in milk or even buttermilk, which will produce better results with most wild animals, especially when dealing with backstraps.

What is the best way to get the gamey taste out of deer meat? ›

To prevent gamey taste make a clean kill in cold weather, remove the guts immediately and get the meat as cold as possible as quickly as possible. If you have some meat that you are concerned about having a gamey taste try soaking it in milk overnight. That's worked for me in the past. Some folks use buttermilk.

What is the most tender cut of meat for stew? ›

Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.

What is venison stew made of? ›

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.

Can you substitute venison for beef in stew? ›

"I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!" Needless to say I was quite flattered by his compliment!"

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