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Ingredients (Serves 6)
2 pounds venison, cut into 1½-inch cubes
3 tablespoons olive oil or butter
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 potatoes, cubed
2 celery stalks, sliced
3 tablespoons flour (optional, for thickening)
3 cups beef broth or venison stock
1 cup water or red wine
2 tablespoons tomato paste
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme or rosemary
1 bay leaf
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Venison
Pat venison dry with paper towels
Lightly season with salt and pepper
(Optional) Toss with flour for a thicker stew
Step 2: Brown the Meat
Heat oil in a large pot or Dutch oven over medium-high heat
Brown venison in batches (do not crowd the pot)
Remove and set aside
💡 Browning adds deep flavor—don’t skip this step.
Step 3: Build the Base
In the same pot, add onion and celery
Cook 4–5 minutes until softened
Add garlic and cook 30 seconds
Stir in tomato paste and spices
Step 4: Simmer
Return venison to the pot
Add carrots, potatoes, broth, and water/wine
Add bay leaf
Bring to a gentle boil, then reduce to low
Step 5: Slow Cook
Cover and simmer 2½–3 hours, stirring occasionally
Stew is ready when venison is fork-tender
Step 6: Final Adjustments
Taste and adjust salt and pepper
Remove bay leaf
Let rest 10 minutes before serving
🍽️ Serving Suggestions
With crusty bread or biscuits
Over mashed potatoes
With rice or egg noodles
Alongside a simple green salad
⭐ Tips for Perfect Venison Stew
Low and slow cooking is essential
Acid (wine or tomato paste) helps tenderize
Stew tastes even better the next day
📦 Storage
Refrigerator: 4 days
Freezer: up to 3 months
If you want, I can also give you:
Slow cooker venison stew
Instant Pot venison stew
Old-fashioned hunter’s venison stew
Venison stew without potatoes
Just tell me
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