Venison Stew Recipe

Like beef, there are different cuts to the animal. This particular venison stew recipe uses stew meat from the shoulder area. Venison will taste similar to beef, but a little gamey. You’ll also notice there isn’t much fat on the meat.¬†With the exception of the venison, you should find most of the ingredients in your pantry. So, when you’re craving a nice hearty meal, this recipe might be the perfect choice. Learn how to make this delicious Venison Stew.

Servings: 8

Prep Time: 15 min.

Cook Time: 2 to 2-1/2 hours

Ingredients for Venison Stew Recipe

2-1/3 lbs. Venison Stew Meat
1-1/2 lbs Carrots, peeled & cut in 1″ pieces
8 Potatoes (we use Russet), peeled & cubed or 1″ cuts
4 Medium Yellow Onions, chopped
1 C. Frozen Peas
1 Pkg. Fresh Mushrooms (cleaned, but not cut)
3 T. Vegetable Oil
3 Garlic Cloves
1-1/2 t. Worcestershire Sauce
1-1/2 t. Oregano, crumbled
3 Bay Leaves
1/3 C. Flour, All-Purpose
1-1/2 t. Kosher Salt
1-1/2 t. Black Pepper, ground

Directions for Venison Stew Recipe

It’s important to note that you do not need your carrots or potatoes for about two hours, so don’t clean, peel, or cut them just yet.
I use an enamel coated Dutch oven to cook the stew. If you don’t have one, you can use a stock pot.

Begin with pouring about 3 tablespoons of oil in the Dutch oven over a high flame. Add the venison stew cuts to the pan to brown, stirring occasionally. Once the meat is browned, add the garlic, onion, bay leaves, Worcestershire sauce, and oregano over the meat, then add water. If the 3-1/2 cups of water doesn’t cover the venison and other goodies in the pan, add more. Cover the pan and turn down the heat to a simmer for about an hour and a half.

Cooking the Vegetables

When the venison is tender, it’s time to add the peas, carrots and potatoes. If you started cooking them from the beginning, they would be mushy. The vegetables should take about 30-40 minutes or so to become tender.

Cooking the Mushrooms

This is a pretty quick process. After the potatoes and carrots have cooked for 30 minutes, grab a saute pan or frying pan. Add some butter or vegetable oil to the pan over a medium heat. Grab those mushrooms you just cleaned and patted dry. Gently place them in the pan and saute for about 3 minutes. By now, the vegetables in the stew should be tender. Before we place the mushrooms in the stew, we’re going to thicken the gravy a bit first.

Thickening & Seasoning the Stew

Place the flour in a bowl, add cold water and stir until smooth. You can also place the flour and water in a mason jar, closing the lid and shaking until smooth. It’s entirely up to you. Pour the flour mixture into the Dutch oven. stir, and bring to a boil. Once it’s boiling, reduce to a medium heat. Now it’s time to add those beautiful mushrooms and cook the venison stew for five additional minutes. We don’t add salt and pepper until you’ve turned off the fire. Add the salt, pepper, then taste. At this point, you can add additional oregano because it’s very likely that flavor disappeared during cooking. If you enjoy a deeper brown colored gravy, add some Kitchen Bouquet (brand name) to the sauce and stir. Taste and add more salt and pepper if desired. You will need to allow a minute for the Kosher salt to dissolve.

Now your stew is ready to feed a hungry family or group of friends. Serve with rolls and a nice bottle of wine.


Vicki Bartz

Visit Grandma's House in the Woods

This is the perfect vacation rental when you come visit Mount Rushmore and the Black Hills. Try this fabulous cake recipe to enjoy on our beautiful farmhouse style porch. We have a standard kitchen filled with all the bakeware you would need during your stay.