Filled with chunks of tender venison, aromatic herbs and spices and flavorful vegetables, this venison stew will soon become a family favorite. You’ll particularly love the ease and simplicity of this classic dish, as it’s a mostly hands-off recipe that’s as satisfying right off the stove as it is served for leftovers the next day.
Ingredients for Venison Stew
- Venison stew meat: Venison is lean, tender and high in protein. It’s typically found cubed and ready to use in your recipe.
- Onions and garlic: Also known as “aromatics,” onion and garlic add an instant flavor boost when sauteed in the fat of your pan.
- Worcestershire sauce: Just a small amount of this classic condiment provides a distinctive tang that also cuts through some of the richness of the stew.
- Bay leaf and oregano: A bay leaf and some oregano add even more flavor along with the aromatics. Their sturdy texture makes them ideal for stews, as they will not lose potency over the long cook time.
- Potatoes and carrots: Potatoes and carrots add nutrition, flavor and body to the venison stew recipe. They are also sturdy enough to ensure that they will not break down during the long cook time, but instead turn perfectly fork-tender.
- Flour: When you combine flour and water in a bowl, you create a paste also known as a roux. When you stir the roux into your stew it helps to thicken it and add extra body.
- Browning sauce (optional): Browning sauce adds a color boost and mildly smoky flavor to soups, sauces and meats. It can be found in the grocery store alongside the prepared gravy mixes, or you can make your own homemade browning sauce!
Directions
Step 1: Brown the venison
In a Dutch oven or other large pot, heat the oil over medium heat. Add the venison and cook, turning, till the meat is browned on all sides. Remove it from the pan and set aside.
Step 2: Saute the onions and garlic
Add the onions to the same pan and stir till crisp-tender, five to seven minutes. Add the garlic and cook, stirring, for another minute. Add the water and scrape up any browned bits that are stuck to the pan.
Step 3: Add the herbs and spices
Stir in the Worcestershire sauce, bay leaf, oregano, salt and pepper. Return the meat to the pan and bring to a boil. Reduce the heat, then cover and simmer until the meat is tender, 1 hour and 30 minutes to 2 hours.
Step 4: Add the vegetables
Add the potatoes and carrots and continue to cook until the vegetables are tender, 30 to 45 minutes. Remove and discard the bay leaf.
Step 5: Thicken the stew
In a small bowl, mix the flour and cold water till smooth, then stir the mixture into the stew. Bring it to a boil and continue cooking till thickened, one to two minutes. Stir in the browning sauce, if you’re using it.
Venison Stew Variations
- Add or swap the vegetables: You can supplement the potatoes and carrots or substitute with your choice of vegetables. Frozen peas, celery and sweet potatoes are all sturdy enough to hold up during the long cook time while adding delicious flavor to your stew.
- Stir in tomatoes: Tomato paste or drained canned tomatoes provide color, flavor and a subtle tang that works well with this rich dish.
- Replace the water with beef broth or stock: For even richer, deeper flavor, replace part or all of the water called for with canned beef broth (if you have your own homemade beef broth on hand, even better).
How to Store Venison Stew
Leftover stew can be stored in an airtight container in the fridge for three to four days. Be sure to cool the stew completely before covering and storing.
Can you make this venison stew recipe in advance?
While it’s delicious straight off the stove, as with most soups and stews this dish gets even better if it has some time for the flavors to develop. Feel free to make this recipe one to two days in advance.
Can you freeze venison stew recipes?
You can. Cool the stew completely and pack it in airtight containers before freezing it for up to three months. Thaw it overnight in the fridge prior to reheating. If you plan on freezing this stew, it’s best to make it without the potatoes, as their texture does not hold up well to thawing and reheating.
Venison Stew Tips
What side dishes go well with this venison stew?
You’ll enjoy serving venison stew with a variety of sides. Some favorite pairings include a sharp, peppery arugula salad as well as sweet and flavorful roasted Brussels sprouts. And of course you’ll want to serve a warm loaf of crusty homemade bread to soak up every last drop!
What is the best cut of venison for this recipe?
Most cuts of venison will work well in this stew because it cooks long enough for the meat to break down and become tender. Shoulder and rump cuts are popular choices, just cut the meat into small, uniform pieces prior to cooking.
Can you use herbs other than oregano?
A variety of herbs will work well in venison stew. Woody, sturdier herbs like rosemary and thyme can be added in with the bay leaf and spices. Tender herbs such as parsley and sage should be added toward the end of the cooking time or used as a garnish.
