venison stew meat recipe
The Best venison stew meat recipe
I love this recipe because venison is packed with protein and iron, making it a great choice for keeping energy steady. It’s leaner than beef but still packed with deep, earthy flavor when cooked right. Whether it’s for a cozy weekend dinner or a gathering with friends, this stew feels like a celebration—simple enough to make on short notice but impressive enough to impress guests. Plus, the slow cooking process breaks down the meat so it stays juicy and falls apart at the bite, making every forkful satisfying. It’s a recipe that proves you don’t need fancy ingredients to create something truly delicious.
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Classic Venison Stew
A hearty stew made with tender venison, rich in flavor and perfect for cold evenings. Slow-cooked to perfection, this dish highlights the natural depth of venison with a savory tomato-based sauce.
🥘Ingredients
- 2 lbs boneless venison stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup whole milk
- 1 tbsp cornstarch mixed with 2 tbsp water
- Salt and black pepper to taste
👨🍳Directions
-
1
In a Dutch oven, heat olive oil over medium heat. Add venison cubes and brown on all sides, about 5 minutes. Remove and set aside. -
2
In the same pot, sauté onion, garlic, carrot, and celery until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute. -
3
Return venison to the pot. Add beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer, then reduce heat to low. -
4
Cover and cook on low heat for 1 hour, stirring occasionally. Remove bay leaf before serving. -
5
For the gravy, whisk cornstarch slurry into the stew. Simmer for 5 minutes until thickened. Stir in milk and season with salt and pepper.
🔧Equipment
- Large Dutch oven
- Pot holder
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Venison Stew Works
❓ Frequently Asked Questions About Venison Stew
How do I prepare venison stew meat for this recipe?
Venison stew meat should be trimmed of excess fat and connective tissue before cooking. If using frozen meat, thaw it overnight in the refrigerator to ensure even cooking. Pat it dry with paper towels to help it brown properly in the pan.
Can I substitute another type of meat in this stew?
While venison is the traditional choice, you can use beef chuck roast or lamb shoulder as a substitute. These cuts have similar fat and connective tissue content, making them ideal for stews. Just adjust the cooking time slightly based on the meat’s thickness.
What’s the best way to ensure the stew doesn’t get too dry?
To keep the stew moist, avoid boiling the meat directly. Instead, sear it first in a hot pan before adding liquid, then simmer gently on low heat. Covering the pot with a lid when not stirring also helps retain moisture.
How long should I let the stew simmer?
For venison stew, simmer the meat and vegetables for about 45 minutes to 1 hour, depending on the cut’s thickness. The meat should fall apart easily when forked. If using a slow cooker, cook on low for 6 to 8 hours for even tenderness.
Can I make this stew ahead of time?
Yes, this stew tastes even better the next day. Reheat gently on the stove, adding a splash of broth if needed to restore moisture. Store leftovers in an airtight container for up to 3 days in the refrigerator.
