Go Back
Print Recipe

Venison Stew

This rustic, flavor packed venison stew recipe is the perfect cold weather comfort food. Loaded with tender wild game meat, hearty root vegetables, and savory herbs, it's slow-cooked to perfection for a rich and satisfying meal. Whether you use a stovetop, crockpot, or Instant Pot, this recipe brings out the best in venison, earthy, tender, and incredibly delicious.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Additional Time2 minutes
Total Time1 hour 52 minutes
Course: Dinner
Cuisine: American
Keyword: Venison Stew Recipe
Servings: 8
Calories: 2090kcal
Author: Ashley Nicole

Ingredients

  • 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 red 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 more broth
  • Optional: 1 cup peas add at end

Instructions

Stove Top

  • Toss venison cubes with flour, salt, and pepper.
  • Heat oil in a Dutch oven. Brown meat in batches; set aside.
  • In the same pot, sauté onion, garlic, carrots, and celery.
  • Stir in tomato paste and deglaze with red wine. add broth
  • Add browned meat, potatoes, Worcestershire sauce, herbs, bay leaf, and broth.
  • Cover and simmer on low for 2–2.5 hours, stirring occasionally.
  • Add peas in the last 10 minutes. Adjust seasoning and serve.

Crockpot

  • (Optional) Brown meat and sauté veggies in a skillet for added flavor.
  • Add everything (except peas) to the crockpot.
  • Cook on LOW for 8–10 hours or HIGH for 4–6 hours.
  • Stir in peas during the last 30 minutes. Season to taste and serve.

Instant Pot

  • Set to Sauté. Brown floured meat in batches; remove.
  • Sauté onion, garlic, carrots, and celery. Stir in tomato paste.
  • Deglaze with red wine, scraping up any bits.
  • Return meat to pot. Add remaining ingredients (except peas).
  • Lock the lid. Pressure Cook on HIGH for 35 minutes.
  • Let it natural release for 15 minutes, then quick release any remaining pressure.
  • Stir in peas and let sit on warm for 5–10 minutes. Season and serve.

Notes

  • Meat Tips: Use well-trimmed stew cuts like shoulder, neck, or leg. Remove excess sinew or silver skin for best texture.
  • No Wine? You can substitute the red wine with additional broth or a splash of balsamic vinegar.
  • Broth Choice: Beef broth works well, but homemade venison stock adds even more richness if available.
  • Add-ins: Feel free to toss in mushrooms, parsnips, or turnips for extra earthiness.
  • Make-Ahead Friendly: Stew tastes even better the next day after flavors meld. Refrigerate up to 3 days or freeze for 2–3 months.