The Best Venison Stew Recipe
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6 servings
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Calories
598 kcal
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Course
Main Course
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Cuisine
American
The Best Venison Stew Recipe
Description
The Best Venison Stew Recipe centers around venison stew meat that is carefully prepared by soaking and rinsing to moderate gamey flavors, then coated in seasoned flour before searing. Searing the meat in butter and oil helps develop a browned exterior that adds richness. The stew includes fresh herbs like thyme, rosemary, and bay leaf, which infuse the broth with aromatic complexity.
Yellow potatoes, carrots, celery, onions, and baby bella mushrooms provide a variety of textures from tender to firm, while frozen peas added late give bursts of subtle sweetness. The mixture is simmered in beef stock with Worcestershire sauce and tomato paste, creating a savory, slightly thickened stew that balances earthiness and depth.
This venison stew is well-suited for a comforting dinner. The combination of root vegetables and earthy mushrooms with lean venison makes for a filling, layered dish that benefits from slow cooking to tenderize the meat. It pairs nicely with rustic bread to soak up the flavorful broth.
Ingredients
- 2 pounds venison stew meat
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 3 tablespoons butter divided, unsalted
- 1 tablespoon vegetable oil
- 5 cloves garlic minced
- 2 thyme sprigs, fresh
- 1 rosemary fresh sprig
- 1 bay leaf dried
- 1 tablespoon tomato paste
- 1.5 pounds yellow potatoes cut in half lengthwise, baby
- 1 sweet onion large dice, large
- 2 cups carrot 1-inch diced
- 1 celery stalk, cut into ½ inch dice
- 1 tablespoon Worcestershire sauce
- 6 cups beef stock
- 8 ounces baby bella mushroom cut in half or quartered
- 1 cup peas frozen
- cornstarch optional, slurry
Instructions
- Cut stew meat into bite-sized pieces or leave them larger, keep in mind it will take longer to cook if you keep the venison in larger chunks.
- To get some of the gaminess off the meat, place the venison into a large bowl. Cover with cold water while you slice and dice your veggies.
- Pour the water out and continue to rinse the meat until no more red comes off in the water. Lay the pieces onto a sheet tray that is lined with paper towels.
- Pat the pieces of venison with paper towels to get them dry.
- Add the meat to a large bowl and toss with the salt and pepper.
- Add the flour and toss to coat.
- Preheat the oven to 250°F.
- Heat a dutch oven or large stockpot over medium-high heat.
- Add 1 tablespoon of the butter and the oil.
- Shake off any excess flour and sear the meat on all sides, not touching in the pot. You will need to do this in batches. Place the cooked pieces on a plate while you sear the rest.
- Take out the last batch of the meat, turn the heat to low, and add the garlic, thyme, rosemary, and bay leaf. Stir constantly and cook until fragrant, 30 seconds.
- Add the tomato paste and cook for 30 seconds, stirring constantly.
- Add the potatoes, onion, carrots, celery, and Worcestershire sauce.
- Add the meat back and toss to combine.
- Pour in the stock, stir to combine.
- Cover and place in the oven for 2.5-3 hours until the meat and veggies are tender.
- When the stew is done cooking, discard the thyme sprigs, rosemary sprig, and bay leaf.
- In a medium-sized skillet over medium-high heat add the remaining 2 tablespoons of butter once hot.
- Add the mushrooms, stirring occasionally until charred and cooked through, 4-5 minutes.
- Add to the stew along with the frozen peas.
- Stir everything to combine.
- The peas will defrost immediately.
- Taste and adjust seasoning if necessary.
- Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 598kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 66g | 132% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 186mg | 62% |
| Sodium | 866mg | 36% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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