- Dish type
- Main course
- Stew and casserole
Scottish venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.
161 people made this
- 2 tablespoons vegetable oil
- 1kg (2 1/4 lb) venison stew meat
- 3 onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 tablespoon of freshly chopped thyme
- 1 tablespoon salt
- 750ml (1 1/4 pints) water
- 7 small potatoes, peeled and quartered
- 1 to 2 parsnips, peeled and chopped
- 2 tablespoons plain flour
- 4 tablespoons water
MethodPrep:15min ›Cook:2hr ›Ready in:2hr15min
- Heat oil in a large casserole or stockpot and brown the meat. Add onions, garlic, Worcestershire sauce, bay leaf, thyme, salt and 750ml water.
- Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
- Stir in potatoes and parsnips; cook until tender. Combine flour and remaining water. Stir into the stew to thicken slightly. Remove bay leaf before serving.
Reviews & ratingsAverage global rating:(62)
Reviews in English (53)
Something else.An excellent venison stew recipe for folks who do not like a "wild game taste". A slow cooker is essential. I recommend slow cooking for 5 hours, chilling overnight, and then again slow cooking for another 5 hours. This maximises flavour without making the veggies mushy. Also, additional flour should not be needed if the meat is first dredged in flour before browning.-24 Jul 2008
by Melissa Davis
Used different ingredients.Wonderful... cooked as is, except added carrots instead of parsnips, and it came out perfect. Would make again! Thanks for the recipe.-24 Jul 2008
i loved this and used carrots instead of parsnips-16 Oct 2010
A Classic French Venison Stew Recipe
When the weather turns, and winter starts to bring colder temperatures, it is time to think about hearty, comforting meals. A classic French venison stew recipe, which also happens to be quick to make, fits the bill perfectly. Not only is this dish easy to make, but venison is low in fat.
As venison is so lean, it works much better in recipes where it is marinated and cooked slowly which helps it develop flavors and prevents it from drying out. Red wine is the classic choice, as it imparts tastes that work so well with this meat. Here, the venison is marinated overnight in an herb and vegetable stock, along with the red wine. This helps add a ton of flavor and creates a melt-in-your-mouth texture while it simmers on the stovetop, and then slowly braises in the oven, filling your home with a delicious aroma.
Wild venison is (when available) strong in flavor, so if you are not a game fan, then look for farmed venison from an ethical source if you can. This stew is particularly good when served with a fresh green salad on the side, along with nd some crusty bread or mashed potatoes.
The Best Venison Stew You’ll Ever Have!
To say I love venison would be an understatement. I love everything about it, from the pre-season scouting, the harvesting of the deer, the butchering, to cooking it. Nothing makes me happier than turning a deer into healthy and tasty meals that my family enjoys. One of our favorite ways to have venison is this venison stew. Try and you’ll see that it is the best venison stew you’ve ever had!
Venison Stew Ingredients
- 2 pounds of venison stew meat
- 2 medium carrots, peeled and cut
- 2 celery stalks, cut up
- 1 Large Yellow Onion, diced
- 2 garlic cloves, minced
- 1 cup of red wine
- 4 cups of beef stock
- 1 Tablespoon Worcestershire
- 2 Bay Leaves
- 1/2 cup of flour
- salt and fresh ground black pepper
- 4 medium potatoes, peeled and cubed
- 2 pints of baby portabella mushrooms, cleaned and cut up
- 2 Tablespoons Olive Oil
Venison Stew Directions
- Season the stew meat with salt and pepper. Put the flour and the stew meat into a gallon zip-loc bag and give it a few good shakes.
- Heat the olive oil in a heavy bottomed pot. I really like to use a good cast iron Dutch oven. Remove the floured stew meat and brown in the oil.
- Working in a couple of batches brown the meat and remove it from the pot. Toss in the onions, celery, carrots, and garlic. Let them soften for 2 minutes and then add the liquid.
- Bring the mixture to a boil. Add the meat, bay leaves, and Worcestershire. Turn the heat way down and keep the proto-stew at a low simmer.
- Simmer for 2 hours stirring occasionally. Add the potatoes and mushrooms and simmer for 1 more hour.
The Wrap Up
This venison stew recipe is the perfect food for those cold winter days and it is at it’s best when it gets to simmer on a wood burning stove while the wind howls. It goes great with some homemade dutch oven bread too!
If you are looking for a different take on venison stew check out this recipe.
Check out our Venison Recipes Page for more great venison recipes!
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What You Need to Know About Deer Meat
What is venison stew meat?
Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can be made into ground venison. It is the tougher meat from the animal which is why slow cooking is the best way to prepare it.
Can I use another cut of deer meat for stew?
Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can be made into ground venison. It is the tougher meat from the animal which is why making venison stew in the crockpot is the best way to prepare it.
Does all venison have a wild gamey taste?
Wild game has a rich and earthy flavor. However, gaminess is caused by several factors. Undesirable flavor can be the result of taking an older buck, one that was in the rut (therefore his testosterone is high), or poor processing can all be factors of a gamey flavor.
How long can I store venison in the freezer?
It depends on how the meat is packaged. I recommend vacuum sealing. Good wrapping will assist in longer storage. We have had venison in the freezer for as long as 2 years and have never had freezer burnt meat.
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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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!
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.
Recipe FAQ's and Expert Tips
Elk is delicious and less gamey than deer meat. It's my favorite game meat of all. It has a very mild flavor and can be substituted in recipes that call for beef.
Elk meat is very lean. When cooking with ground elk meat in particular, consider adding some fat to help bind the meat and for added moisture.
Elk is lower in calories, fat, and cholesterol than beef. One pound of elk has 662 calories and 8.7 grams of fat. Beef, on the other hand, has 1320 calories a pound and 89 grams of fat. Given these numbers, elk is obviously the healthier of the two.
- If you want to make this venison stew recipe but don't have venison, you can buy some here, or use beef or lamb instead. The cooking time can probably be reduced since beef and lamb are not as lean as venison and tend to cook faster.
- Make sure the meat is cut into the same size cubes so that it cooks evenly.
- Other great additions to this stew would be celery, peas, and mushrooms.
- If you don't want to add wine, just stir the flour in with water or cold broth.
- Experiment with different herbs, including basil, oregano, rosemary, or bay leaf.
- This stew is hearty enough on its own, but if you want to be extra naughty, serve it over creamy mashed potatoes, oh my!
Venison Stew Recipes to Serve a Crowd
Although this recipe makes eight-to-ten servings, you can easily stretch it out to feed a crowd. Just add extra broth and spices. Then top it with your favorite homemade dumpling recipe. Alternatively, whip up some homemade bread condensed milk dinner rolls, or biscuits.
Tip: This venison stew recipe works best when using an 8-liter cast-iron dutch oven. It's going to simmer at about 300 degrees Fahrenheit for approximately 4 hours, so you want it to be in a large, sturdy pot. You can cook venison stew recipes using a typical electric or gas oven, in a slow cooker, or on a wood stove. Even better, use a cast-iron dutch oven with legs and cook it in a campfire. Delicious!
- ¼ cup butter
- 1 pound ground venison
- 1 pound cubed beef stew meat
- 1 pound cubed pork stew meat
- 1 large onion, chopped
- 1 fresh jalapeno pepper, seeded and minced
- 3 tablespoons chili powder
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons ground cumin
- 2 (14 ounce) cans stewed tomatoes, with juice
- 1 (15 ounce) can tomato sauce
- 6 cloves garlic, minced
- 4 cubes beef bouillon, crumbled
- ¼ cup Kentucky bourbon
- 2 (12 fluid ounce) cans pilsner-style beer
- 2 cups water
Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno cook until tender. Season with chili powder, cayenne pepper, and cumin.
Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon. Pour the bourbon, beer, and water into the mixture and stir. Bring the chili to a boil cover and reduce heat to medium-low simmer about 1 hour, stirring frequently.
Southern Venison Stew Recipe
This recipe is a modified classic Brunswick stew—a meal that Southern states like Virginia, North Carolina, and Georgia all claim to have originated. Each location’s recipe differs slightly based on common local ingredients and popular wild game. Although most modern recipes call for chicken or smoked pork, a traditional dish would contain a variety of small game like squirrel, rabbit, and possum. I’m using venison, but as you can see, any meat works.
Another twist I put on this recipe is searing all the main ingredients before adding them to the stew. Searing adds smoky flavors to the broth, creating a depth and complexity that it otherwise lacks. Also, I opted to use edamame, but any sort of bean will do. Between the choice of protein, vegetables, legumes, and barbecue sauce, this ingredient list allows for a lot of freedom and creativity. Embrace it—that’s part of what makes this a true Brunswick stew.
This was a good base recipe but I made some adjustments. I mixed 1 tsp each, garlic powder, onion powder, oregano, hot paprika, pepper and 1 tbsp of kosher salt (I know it's supposed to be a salt free recipe but I can't not put salt in) and mixed with about 2 tbsp olive oil then coated all the venison. That's the point where I dusted the venison with flour and cooked in batches in the dutch oven. After all the meat was cooked I did the onions, garlic and carrots for a few minutes in 2tbsp butter, then added the meat back in with the bay leaves, beef stock and wine. I added a bit more stock because I had a little over 2lbs of meat. I didn't use the corn starch and it was still thick when finished. Overall the stew turned out great.
Made this stew using moose meat instead. Followed the recipe except I used butter instead of the oil and only had chicken broth on hand. The stew came out perfect and the meat so tender. Of course, I added salt too.
We very much enjoyed our first meal of home-cooked venison. It was tender, not at all "gamey", and a meal we have enjoyed with this recipe several times since.
Not even salt would have helped this. bland, bland, bland. Waste of good venison.
We have so much venison in our freezer I'm all about looking for recipes that use it correctly. This recipe is great, although I think the serving size is off - I make this with basically the same proportions and it serves 4-5. I serve it with some crusty bread as the main course, so maybe that's the difference (although I can't imagine venison stew being a starter. ) My version (very similar) here: http://www.thingsimadetoday.com/2013/01/24/winter-stew/
Neither me nor my husband need to watch our sodium intake, so I made this regular, without cutting salt. (Which may be missing the point, but this is the only venison stew recipe on Epi!) It was good, rustic, stick-to-the-ribs fare. The seasoning was good, but I added some fresh chopped sage and Worcestershire sauce at the end and that made it better. We didn't need the cornstarch as the potatoes thickened it nicely. Husband suggested whole peppercorns added with the aromatics, which I think would really add something. Good dish!