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Super-easy venison stew recipe

Super-easy venison stew recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Game

This delicious venison stew is amazingly simple to make. Serve with mashed potatoes for a winter warmer.

13 people made this

IngredientsServes: 8

  • 900g venison, cut into cubes
  • salt and pepper to taste
  • 1 kiwi, peeled, sliced
  • 350ml red wine
  • 4 tablespoons plain flour
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 onion, peeled, cut into chunks
  • 1 sprig rosemary, leaves only, finely chopped or 1 teaspoon dried rosemary
  • 1 sprig thyme, leaves only, finely chopped or 1/2 teaspoon dried thyme
  • 2 tablespoons balsamic vinegar
  • 125ml beef stock
  • 5 potatoes, peeled, cubed
  • 1 carrot, cut into 1cm pieces
  • 1 parsnips, cut into 1cm pieces
  • 225g fresh mushrooms, sliced

MethodPrep:30min ›Cook:4hr15min ›Extra time:8hr marinating › Ready in:12hr45min

  1. Season the venison with salt and pepper and place into a bowl. Stir in the kiwi slices and red wine until evenly mixed. Cover and marinate in the refrigerator overnight.
  2. Drain the venison, reserving the red wine marinade. Pick out the pieces of kiwi from the venison and place them with the red wine marinade. Squeeze as much marinade from the venison as you can. Dust the venison with 4 tablespoons flour.
  3. Heat the olive oil in a large frying pan or saucepan over medium-high heat. Place the floured venison cubes in the hot oil and cook until browned on all sides, 5 to 10 minutes. Remove the venison cubes to a slow cooker. Stir the garlic, onion, rosemary and thyme into the frying pan and cook until the edges of the onion begins to soften, about 3 minutes. Pour in the balsamic vinegar and the reserved red wine marinade. Bring to the boil and cook for 5 minutes. Pour the onion mixture into the slow cooker and stir in the beef stock, potatoes, carrots, parsnips and mushrooms, until evenly mixed. Add water if needed to just cover the vegetables.
  4. Cover the slow cooker and set to LOW. Cook until the venison is easily pulled apart with a fork and the vegetables are tender, about 4 hours. Season to taste with salt and pepper before serving.

Cook's note

Venision is available during the gaming season - April to February.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (5)

by goldschwinn

I'm cooking this recipe right now on the stove top in my cast iron dutch oven; it's not ready yet, but looks and smells delightful. I wasn't sure how much Balsamic vinegar to use - I'm using less meat overall (moose), and I added 3 Tablespoons of vinegar. Damion, if you ever end up reading this, could you please let me know how much vinegar you usually use? Thanks!-09 Dec 2008

by Stephanie

Havent tried it, but am going to. But a quick question...I have heard that you need to let the venison "sit" in vinegar or lemon juice to get the "odor" out before you prepare it. Would that be the same thing you are doing when you put the "kiwi and red wine" in it? Thanks!-12 Jan 2009

by Monica

just answering the person asking about sitting the venison in vinegar. the vinegar trick is to take the "game" taste out of venison. you add salt to take some of the blood out which is where the game taste is.-20 Oct 2009


Simple Venison Stew

A warm, hearty stew that can be made using any red meat, wild game or beef.

Ingredients

  • 2 pounds Venison Stew Meat
  • 4 Tablespoons Steak Marinade Or Sauce, Divided Use (I Used Dale's)
  • 1 whole Onion, Chopped
  • 4 cloves Garlic, Chopped
  • 1 pound Asparagus, Frozen Or Fresh & Cut Into 1.5" Lengths
  • ½ pounds Carrots, Cut Into Chunks (optional)
  • 1 can Tomato Paste, 6-ounce Can
  • 2 cans (10 Oz. Size) Cream Of Chicken Condensed Soup (Substitute Cream Of Celery Or Mushroom For 1 Can, If Desired)
  • 1 can (14 Oz. Size) Chopped Tomatoes, With Juice
  • 2 teaspoons Smoked Paprika
  • 2 teaspoons Onion Powder
  • Salt To Taste
  • Black Pepper To Taste
  • Brown Rice, Cooked

Preparation

Season stew meat with salt and pepper and brown. About halfway through browning, add 2 tablespoons of steak marinade.

Dump skillet contents into the bottom of the crock pot. Add a spray of cooking oil if necessary to avoid sticking.
Reduce heat in the skillet, add onion and garlic to saute for about 2 minutes. You just want to soften them. Add to crockpot. Add asparagus (and carrots if desired) to crockpot.

In a medium to large bowl, combine tomato paste, cream of chicken soup, the remaining steak marinade, and 1-2 Tablespoons of juice from the can of tomatoes. Mix and dump into crockpot.

Put remainder of tomatoes and juice into crock pot.

Add paprika, onion powder, salt and pepper to taste.

Mix contents of crockpot, cover with the lid and cook for 6 hours.

About 1 hour before completion, if the sauce is too thin, add some flour dissolved in hot water to the stew (approximately 4 Tablespoons of water and 2 Tablespoons of flour – add more water to dissolve flour if necessray). Stir into the stew, cover and finish cook time.


Super-easy venison stew recipe - Recipes

This cockpot paleo venison stew is a delicious, warm winter meal that is healthy and nutritious! Venison is a staple in my house and I love creating new recipes that include venison. I made this stew recipe based off of fond memories I have of a tomato soup recipe my mom would make with venison chunks. Crockpot paleo venison stew has a little bit of everything in it, which makes it bursting with flavor and nutrition! I love making this easy stew recipe because it is simple and healthy!

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Soup Staple

I already mentioned that venison is a staple in my house. Soup is another staple that we have on a weekly basis, especially during the winter. I love creating soup recipes because they can basically be a conglomeration of all my favorite ingredients! Some more reasons why I love soup is because:

  • it’s easy to make and can be put in the crockpot
  • you can make big batches and freeze some for later
  • it’s a warm meal that is perfect for cold winter days
  • I get to serve it with a bread product (who doesn’t like bread products!?)

One last thing that I love about soup is that there are so many different types of soups that you can make! In my opinion, anything that contains a lot of broth, is served in a bowl, and eaten with a spoon is considered soup! Thus, soup can take on many different names, including stew and chili.

My family sometimes gets in a rut with making the same soups over and over again. Some of our favorites include chicken soup, chicken chili, venison chili, and butternut squash soup. However, I like to spice things up and create new soup recipes to try. I have made a cauliflower and bacon soup that was greeted with much skepticism but ended up becoming a favorite! My mom has made a vegetable soup that was delicious and Anna has made a chicken pot pie soup that was scrumptious too! Now I can add this crockpot paleo venison stew to the list!

What to Serve with Soup

I mentioned earlier that I enjoy serving bread products with my soups. I don’t know if everybody does this or if it’s just unique to my family. Soup night in my house usually entails making a bread product to go along with the soup. Sometimes we like to grab an Against the Grain baguette from the freezer to accompany the soup if we don’t have enough time to make a bread product.

One thing about being on a low-inflammation diet is that you have to create all your own bread products using gluten-free and grain-free flours. Thankfully, I can have oats as part of my low inflammation diet as well. Since being on a low-inflammation diet I have been able to create many delicious bread products that make great substitutes for traditional bread products. Here are just a few recipes that I commonly make to pair with my soups:

Do you have a traditional side-dish that you like to serve with soups? I’d love to hear what you like to have with your soup!

About the Ingredients

This stew is literally loaded with fantastic ingredients! Pretty much everything you can put in a soup is in this stew (okay, maybe not everything, but close to it). I love combination of ingredients in this stew because it makes it have lots of flavor and nutrition! Here are just a few ingredients I’d like to highlight:

  • Vegetables- The vegetables that I chose to include on my stew include onion, celery, carrots, and peas. You can really add any veggies you want!
  • Tomato Juice- I put tomato juice in my stew because I like the slight flavor that it gives the stew.
  • Potatoes- Sweet potato makes a great anti-inflammatory option to put in this stew. You can use white potato instead if you desire.
  • Seasoning– I kept the seasonings in this stew simple, just some garlic, salt, pepper, and thyme. You can add additional flavors if you have a favorite soup flavor.
  • Quinoa- The quinoa in this stew makes the consistency a little thicker than regular soup. I love the texture and taste that the quinoa provides when mixed with the venison chunks and vegetables.

I’d also like to mention that this soup is gluten-free, grain-free, dairy-free, nut free, anti-inflammatory, and full of goodness!

Recipe Tips

Just like with other soups. this stew is quite simple to make! Put everything in the crockpot and it will be ready by dinner time. Crockpot meals are so nice! There are a few tips I would like to give you to ensure your stew turns out perfectly.

  • Use the proper cut of meat for this recipe. The venison cuts that I use in my soup are from the shoulder and can be diced up into medium size chunks. When they are cooked, they don’t flake apart too easily yet they aren’t tough, perfect for stew!
  • Only sear your meat! Your meat needs to be cooked quickly and not for too long. Letting the meat cook too long in the frying pan will leave you with tough tidbits to but in the stew.
  • Chop or shred your vegetables. As far as the vegetables go, this recipe is pretty flexible! You can leave them in chunks, you can shred them in a food processor, or you can chop them with a hand chopper.
  • Wash your quinoa. Quinoa should be washed before you add it to the stew to get the bitter coating off the seed.
  • Use homemade broth. Homemade broth has the most flavor and nutrition! You can use whatever type of broth you want, venison, beef, chicken, or even vegetable!

You are going to love making this crockpot paleo venison stew! It is healthy, simple, and delicious. What more could you ask for! My favorite ingredients in this stew are the quinoa and venison chunks.


Folks tend to have very specific ways of liking their deers processed. Some are into cutting small deer steaks, others prefer to keep the backstraps whole, and others still want as much jerky as they can possibly extract.

Me? Well, I prefer to harvest at least a couple bags of diced or cubed venison. Sure, it’s traditionally a tougher meat but when cooked slow and braised, it becomes wonderfully tender. The advantage of dice is that there is also more bite and texture than with ground meat, which makes it perfect for chilis, stews and even soups.

I used a bunch of different mushrooms in this recipe – a medley of fresh varieties and a mix of dried including porcini, morel and lobster. Admittedly, it’s a fairly expensive mix which I only had access to thanks to a very fancy local store, but you can easily (and frugally) use dried shiitakes. These are super easy to find and still have a wonderful flavor.

If you are in a position to gather your own mushrooms then kudos to you. Truly that makes this an even more self-sufficient recipe. But please, if you don’t have experience with wild mushroom foraging, don’t set off into the forest and pick things at random. That could end up being quite disastrous. In a fatal way. Actually, let’s just stick with storebought, ok?

Not the world’s biggest deer fan? Take solace, non venison folk! This recipe would work equally as well by substituting in beef or lamb.

Hearty Venison Stew with Mushrooms & Barley

Ingredients

  • 2lb diced venison
  • 3 tablespoons olive oil, divided
  • salt to taste
  • 1lb pearl or boiler onions, peeled
  • 8oz fresh mushrooms, sliced
  • 2oz mixed dried mushrooms
  • 4 cups venison or chicken stock
  • 4 cups water
  • 1.5 cups pearl barley
  • 2 sprigs rosemary
  • 4 sprigs thyme

Instructions

  1. Place the dried mushrooms in a bowl and pour over enough boiling water to cover, making sure they are submerged. Let mushrooms soften and rehydrate, at least 10 minutes.
  2. In a large heavy based pot (I use an enameled cast iron dutch oven) over high heat, add half the olive oil and brown the venison pieces, working in batches to avoid overcrowding. Season meat with salt as you go. Remove meat to a seperate bowl once browned.
  3. Add remaining oil to the pot, then brown the onions and fresh mushrooms, about 5 minutes.
  4. Return meat to pan, then add the dried mushrooms AND the water they were soaked in, plus the stock and water. Bring to a boil.
  5. Add barley, then reduce mixture to a low simmer. Throw the herbs on top, stems and all, and put a lid on the pot. Cook until venison is tender, stirring occasionally, 60-80 minutes. Season with salt towards the end of cooking to avoid concentrating the salt flavor.
  6. Remove the herbs before serving.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.


Super Easy Venison Pot Roast

Using a spatula, scrape up the carmelized bits from the bottom of the dutch oven. When the wine has reduced to a few tablespoons, add:
A layer of onion slices
Enough venison stock (or beef broth) to cover 1/2″ in the bottom of the dutch oven.
The roast
2 bay leaves
rosemary and thyme to taste
a layer of onions over the top of the roast

Bring the stock to a boil, cover the Dutch oven and put in the over for 3 to 4 hours, checking occassionally to be sure the oven isn’t dry. If it is, add more stock. When the meat is fork tender, remove to a warm place and cover with aluminum foil. Remove the bay leaves, put the Dutch oven on a medium-hot burner and bring to a boil. When the stock boils, add just enough roux to thicken into gravy. Season with sal and pepper and serve over slices of the roast and potatoes. The dish goes well with garlic mashed potatoes and a fresh green vegetable.


Cooking venison has always been a bit of a controversial subject growing up. I know my grandfather used to eat venison brains with his scrambled eggs, so some of us are adventurous.

However, several people in our family were squeamish and would only eat the hams and tenderloins if they were breaded and chicken-fried. This was the only way I knew to cook venison meat until I was in my 30’s.

A few years before my son was born, I started frequently hunting again and decided to find new ways to cook venison. I also wanted to use every part of the deer that I possibly could, so I knew this would take some creativity.

Even my extended family has come around and is now branching out from their chicken-fried limitations. My wife and three-year-old son love the flavor of the meat with nothing but salt and pepper.

Here are my top venison recipes based on popularity and on utilizing as much of the animal as possible:

1. Coffee Rubbed Venison Tenderloin

If you are having guests over that do not mind their meat medium, this is a good option. It tones down the gamey flavor so anybody can enjoy your meal. The combination of the coffee and berry sauce is a nice highlight.

Ingredients:

  • 1 ½-2 lbs. Venison Tenderloin
  • Berry sauce (optional)
  • Berries of your choice
  • Lemon juice
  • Water
  • 2 Tbsp. Sugar

Rub:

  • 1/2 cup coffee grounds
  • 1/2 cup cocoa
  • 1 Tbs brown sugar
  • 1 Tbs cinnamon
  • 3 Tbs salt
  • pinch of pepper

Instructions:

  • Preheat oven to 350F.
  • Mix the rub and thickly coat the tenderloin on all sides.
  • Heat a cast-iron pan to the point of almost smoking and then sear meat on all sides.
  • Pop in a 350F oven for 5 minutes.
  • Remove from the oven, cover with foil, and then drape a towel over top. Let it rest for 10 minutes.
  • Slice 1″ thick and serve with or without berry sauce. Goes well with a spinach salad.

For optional berry sauce, put any berries along with a little water and a little sugar in a small saucepan and bring it to a boil. Add a little salt and turn it down to a simmer until it reduces by 1/2. Spoon over sliced venison.

2. Seared Venison Steaks

This one is about as quick and easy as it gets.

Ingredients:

Instructions:

  • Trim all fat and silver skin off of the meat and cut it into one inch thick steaks.
  • Heavily salt and pepper both sides of your steaks. Venison needs a lot of salt.
  • On a smoking hot grill or cast-iron skillet, sear each side for 3-5 minutes. You want these steaks to be medium or medium-rare.
  • Rest your meat by removing from the grill on a plate, wrapping plate in foil, and throwing a towel on top. Rest for 10 minutes, serve, and enjoy!

3. Venison Meat Stew

This recipe is intended for all the little bits of meat that you may throw out or grind currently. I use rib meat, flank steak, and sometimes, the neck meat for this stew.

Ingredients:

  • 2 lbs scrap venison cut in one-inch pieces
  • ½ lb chopped carrots
  • ½ lb chopped onions
  • 2 cups dry red wine
  • ½ lb chopped celery
  • ½ lb chopped potatoes
  • 1 cup Worcestershire sauce
  • 2 cups beef stock
  • 2 Tbsp. chopped garlic
  • 1 can of cream soup (mushroom, chicken, garlic)
  • Salt, Pepper, and Italian seasoning
  • 1 cup flour
  • 1 Tbsp butter

Instructions:

  • Make sure all the fat and silver skin are removed from the meat.
  • Heavily salt and pepper the meat and then sprinkle with flour.
  • Melt the butter in a pan over medium-high heat and brown the meat on all sides.
  • Put your crockpot or stew pot on the high setting and add the veggies and liquids.
  • Add the meat on top without mixing, add Italian seasoning, and bring to heat.
  • Reduce to low and let cook for six or more hours. It is done when the meat falls apart like roast beef.

4. Venison Osso Bucco

Here is one of the few ways that you can cook the shanks from a deer and have it turn out delicious. For this recipe, you will need two whole shanks sawed into disks 1 ½ inch in thickness. Partially freezing the shanks and then using a hacksaw or power saw is the best way to cut these.

Ingredients:

  • 1 cup flour
  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 or 2 medium onions finely sliced
  • 4 cloves minced garlic
  • 3 medium carrots, diced into fine cubes
  • 2 stalks celery, diced
  • 1 tablespoon tomato paste
  • 2 8-ounce cans of vegetable stock, beef stock, or water
  • 1 14-ounce can crushed tomatoes
  • Salt and pepper
  • 1 tablespoon each of finely chopped rosemary, thyme, and oregano (optional, but strongly recommended)
  • 2 tablespoons chopped parsley

Instructions:

  • Preheat oven to 325F.
  • Put an oven-safe pan over medium-high heat and add the oil.
  • Sprinkle the meat with flour and sear on all sides. Set aside on a plate.
  • Add butter and onions, garlic, celery, and carrots. Drop heat to medium and cook for about seven minutes or until they start to get translucent.
  • Arrange your meat discs flat and side by side packing them all in with the bone marrow facing up.
  • Add crushed tomatoes, tomato paste, salt, and pepper on top of the meat. Then add stock to the pan bringing the liquid just to the top of the meat but not submerging it.
  • Add a tight-fitting lid and cook for three to four hours or until the meat can be pulled back easily with a fork. Check periodically and add more stock if the liquid is low enough for half of the shanks to be exposed.
  • Serve over polenta, rice, or couscous. Make sure you have some toast points and spread the bone marrow over the toast for added richness. Enjoy!

5. Prime Rib Style Roast

For those of you that have ever had tough or dry venison, this recipe will blow your mind. It is also super easy.

Ingredients:

Instructions:

  • Preheat oven to 300F.
  • With a sharp knife, cut slots in the meat to stuff your garlic cloves on all sides.
  • Rub down heavily with salt and pepper.
  • Next, Cook for 25 minutes per pound for rare and add 5 minutes per pound for medium and so on. Use a meat thermometer and check the internal temperature without touching the bone with the thermometer – 145F is rare and add 15F for medium and so on.
  • Remove from the oven, cover with foil, and drape a towel over top. Let it rest for at least 10 minutes. Slice and serve with horseradish on the side.

Bonus: The Classic Chicken-Fried Venison Meat Steaks Or Hearts

Ingredients:

Instructions:

  • Cut tenderloins, hams, or heart into steaks ½ thick and trim off fat or silver skin.
  • Heat oil in the pan to 350F.
  • Dredge in flour, salt, and pepper (with or without egg-wash depending on how thick you like your breading).
  • Fry both sides until golden brown and move to a plate with a paper towel.

When you have time to cook, do give these venison meat recipes a try. We’d love to hear how they turn out in the comments section!

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Stuffed wild game heart

Steven Rinella, known for his popular television-web show MeatEater, also is an accomplished author and speaker. He grew up like many of us, enjoying the outdoors, and as his show's title says he also loves to eat wild game. This recipe for Stuffed Wild Game Heart is among several venison heart recipes on his site and sounds great. I've never been a big fan of stuffing inside a turkey, but with the ability for heat in the oven to easily cook to the center of this stuffing, thus ensuring it's all done, this will be on my to-try list. As his recipe says, it can be made with any cloven animal. So if you have a big bison, moose or elk heart, this could be one to add to your list.


Making Venison Stew in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Venison Stew!

Laura from Hip Pressure Cooking took my favorite venison stew recipe and converted it for me to a pressure cooker recipe. The big thing for me was layering the veggies (potatoes on top!) and thickening it with butter/flour AFTER it had cooked in the PC. And that&rsquos when I learned that alcohol won&rsquot cook off in the PC so if you use beer or wine, you need to reduce it first.

My skeptical husband was a pressure cooker convert after trying this. The mini onions are from the original recipe and Laura kept them in when she converted it, but I never have them on hand so I just put extra diced onions in the pot instead. I also find that 2 tablespoons of each flour and butter thickens the stew sufficiently. I make this in my electric pressure cooker and it comes out perfectly (I just have to make sure I switch off the &ldquokeep warm&rdquo after the cooking time has ended).


Southwest Venison Stew

Southwest Venison Stew: If you’re lucky enough to have venison on hand, cozy up with a hot bowl of southwest venison stew, packed with ground venison, lots of vegetables and delicious southwestern flavor.

Prep time: 15 minutes
Cook time: 1.5 hours
Serves: 4-6

Ingredients
1-1/2 pounds ground venison
1 large onion, chopped
4.5 ounce can of diced tomatoes, undrained
10 ounce can diced tomatoes with green chilies, undrained
6 ounce can tomato paste
16 ounce can of corn, drained
15 ounce can of black beans, drained and rinsed
2 cups chicken broth
½ tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon chipotle powder
1-1/2 cups white rice, cooked
¼ cup shredded cheese
1 avocado, sliced (optional)

Directions
In a large skillet, over medium heat, cook the venison and onion until the meat is no longer pink.

Transfer the meat and the onions to a large stock pot. Stir in the tomatoes, tomato paste, corn, beans, broth and spices.

Cover and cook on medium low heat for 1 hour, or until the contents of the stock pot are heated through.


Is ground venison healthy?

Ground venison comes from deer, which are by nature much leaner animals than cattle. They contain less fat than beef, therefore containing lower calorie and fat content.

How to get the game taste out of ground venison?

I’m sure you’re familiar with people saying venison and other wild game meat tasting “gamey.” The “gamey” flavor actually comes from a variety of factors, including the diet of the deer, the processing of the meat, the season in which the animal was harvested (i.e., if the male deer was in rut), the age of the animal, and more. Outside these factors, venison will not taste exactly like beef, so if you’re expecting that, you’ll be in for a surprise. However, I’ve also found how the meat is cooked can also greatly reduce any strong gamey flavor.

If you’ve had a bad experience with venison tasting “gamey”, there are a few things you can try.

  1. If it’s your kill/harvest, do your research on proper field dressing, bleeding, and processing to know what elements can affect the flavor of the meat during these.
  2. Purchase ground venison from a company like The Honest Bison. By doing this, you’ll ensure the meat was properly processed and see if you experience a noticeable difference in the taste and texture.

How many calories in 4 oz. of ground venison?

Actual calorie content would depend on how you prepare your ground venison, and you can easily plug your recipe into a calorie calculator. However, on average, 4 oz. of ground venison should equate to around 135 calories.

How to brown ground venison?

Ground venison does not contain a lot of fat, so that browning ground venison can be tricky. I like to add 1-2 Tbsp. of olive oil to the pan before browning, to give it a little fat content to cook with. From there, I let the meat brown until there is just a bit of pink remaining. Because there is little fat content, the meat can overcook easily, which is why I like to bring it to just before a well-done finish.

Even with the addition of the olive oil, you should not need to drain any excess fat before using your ground venison in any recipe. However, if there is visible excess liquid, you can drain that off before using the ground venison.