The Best Venison Stew Recipe (3 Easy Cooking Methods!)

Every year we always have a good supply of fresh deer meat in our freezer. I have made this Venison Stew recipe many times over the years using different methods! This recipe is hearty, flavorful, and easy to make on your stovetop or in a crock-pot or Instant Pot. It’s perfect for a chilly fall day and makes the perfect comforting cold weather dish.

The Importance of Searing & Braising Venison

When it comes to cooking venison, searing and braising can make the difference between tough, dry meat and a stew that melts in your mouth. Let me break down why these two steps are important when making venison stew.

• Builds flavor: When venison hits a hot pan, it creates a rich, complex flavor that deepens the overall taste of the stew.
• Improves texture: Searing caramelizes the outside of the meat, giving it a pleasant, slightly crisp texture before it’s softened in the braising liquid.
• Locks in juices? Well, sort of. While it doesn’t literally seal in moisture, searing helps develop a crust that protects the meat from becoming mushy during long cook times.

Make sure not to overcrowd the pan. Sear in batches to maintain high heat and avoid steaming the meat.

Braising is the technique of slowly cooking meat in a small amount of liquid at a low temperature, often after searing. Since venison is such a lean meat, it lacks the fat marbling you would normally see in beef. So braising really helps to tenderize the deer meat!

• Tenderizes tough cuts: Shoulder, neck, and leg cuts of venison are flavorful but fibrous. Braising breaks down connective tissue over time, turning chewy bites into fork-tender meat.
• Infuses flavor: As the meat simmers, it absorbs the aromatic broth, wine, herbs, and veggies you’ve added. Every bite becomes saturated with savory, comforting goodness 🙂
• Moisture retention: The low-and-slow cooking method keeps venison moist, preventing it from drying out.

Ingredients for Venison Stew

Here’s everything you’ll need to make this rich, savory stew:

• 2 lbs venison stew meat (cut into 1″ cubes)
• 3 tbsp all-purpose flour
• Salt and pepper, to taste
• 2–3 tbsp olive oil or bacon grease
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3–4 potatoes, cubed
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 4 cups beef or venison broth
• 1 cup dry red wine (or extra broth)
• Optional: 1 cup peas (added at the end)

How to Make Venison Stew on the Stovetop

1. Prep the Meat: Toss venison cubes in flour, salt, and pepper.

Brown in Batches: Heat oil in a Dutch oven over medium-high. Brown the meat in batches and set aside.

Sauté Veggies: In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes.

Build Flavor: Stir in tomato paste. Deglaze the pot with red wine, scraping up browned bits.

Simmer: Add potatoes, Worcestershire, herbs, bay leaf, broth, and browned venison. Bring to a boil, then reduce heat and simmer for 2–2.5 hours, covered.

Final Touch: Add peas in the last 10 minutes. Adjust salt and pepper to taste.

How to Cook Venison Stew in a Slow Cooker

1. Brown floured venison and sauté veggies in a skillet. ( refer to the stove top section for details on how to prep and saute the meat.)

2. Add all ingredients except peas into the slow cooker.

3. Cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the meat is fork-tender.

4. Stir in peas during the last 30 minutes of cooking.

5. Season and serve!

Slow cooking lets the flavors meld and tenderizes the venison perfectly.

How to Make Venison Stew in the Instant Pot

1. Set to Sauté. Brown meat in batches; remove.

2. Sauté onion, garlic, carrots, and celery. Stir in tomato paste.

3. Deglaze with red wine. Return meat to the pot.

4. Add all other ingredients except peas.

5. Pressure Cook on HIGH for 35 minutes.

6. Let it natural release for 15 minutes, then quick release any remaining pressure.

7. Stir in peas and let rest on warm for 5–10 minutes before serving.

How to Store & Reheat

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze in freezer-safe bags or containers for up to 3 months.
• Reheat gently on the stovetop or in the microwave with a splash of broth to prevent drying out.

Venison Stew FAQ

What does venison taste like in stew?

Venison has a rich, earthy flavor and a lean texture. In stew, it’s tenderized and tastes hearty and delicious!

What vegetables go best with venison?

Root vegetables! Carrots, potatoes, onion, and even celery.

Can I substitute beef for venison in this stew?

Yes! If you don’t have venison, you can use beef stew meat and follow the exact same recipe.

Is venison stew healthy?

Absolutely. Venison is high in protein, iron, and B vitamins. This stew is loaded with vegetables and nutrient-dense broth.

What cut of venison is best for stew?

Use shoulder, neck, or other tough cuts, the long cook time breaks down the connective tissue for tender results.

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