Venison Stew
Venison stew is a hearty and flavorful dish perfect for cold evenings. With tender venison meat, earthy vegetables, and a rich broth, it brings warmth and satisfaction to the table. Ideal for family gatherings or cozy nights in, this stew is a comforting classic that showcases the unique taste of venison.
Ingredients
- 2 Tbsp. oil ⓘ
- 3 large onions, coarsely chopped ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 1 tsp. oregano ⓘ
- 1 tsp. pepper ⓘ
- 7 potatoes, peeled and quartered ⓘ
- 1 lb. carrots, cut into 1-inch pieces ⓘ
- 1 lb. venison stew meat
- 2 garlic cloves, crushed ⓘ
- 1 bay leaf ⓘ
- 1 Tbsp. salt
- 3 c. water ⓘ
- 1/4 c. flour ⓘ
- 1/4 c. cold water ⓘ
- 1/4 c. cold water ⓘ
Instructions
- Heat oil in a Dutch oven.
- Brown the venison meat.
- Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, and pepper.
- Simmer, covered, for 1 1/2 to 2 hours or until the meat is tender.
- Add potatoes and carrots.
- Continue to cook until vegetables are tender, about 30 to 45 minutes.
- Mix flour and cold water.
- Stir into the stew.
- Cook and stir until thickened and bubbly.
- Add browning sauce, if desired. Remove the bay leaf.
Tips & Substitutions
For added depth of flavor, consider marinating the venison overnight in Worcestershire sauce and herbs. If venison is unavailable, beef stew meat can be a suitable substitute. You can also add other vegetables like parsnips or turnips for variety. Adjust the seasoning according to your taste preference, and use a variety of potatoes for different textures.
Serving Suggestions
Serve the venison stew hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a side salad, such as Seven Bean Salad, to balance the richness of the stew. A glass of red wine can complement the flavors nicely, making it a perfect dish for cozy gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if necessary to prevent sticking. You can also reheat in the microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Stew contains roughly 880 calories, with 16g protein, 102g carbohydrates, and 47g fat. It is an excellent source of iron (51% of the Daily Value), dietary fiber (41% of the Daily Value), and vitamin A (41% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1274mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this venison stew?
Yes, you can adapt this recipe for a slow cooker. Brown the venison and sauté the onions as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, adding the potatoes and carrots in the last hour of cooking.
What can I do if the stew is too thick?
If your stew turns out too thick, simply stir in a bit more water or broth until you reach the desired consistency. Adding a splash of red wine can also enhance the flavor while adjusting the thickness. Be sure to simmer for a few more minutes after adding liquid to meld the flavors.
Can I freeze venison stew?
Yes, venison stew freezes well. Allow it to cool completely before transferring to airtight containers or freezer bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it on the stovetop or in the microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).