11 Venison Stew Recipes Perfect For Cold Country Nights

There’s nothing quite like a cozy bowl of venison stew to warm you up on a cold night. The tender meat, combined with aromatic spices and hearty vegetables, creates a comforting dish that’s hard to resist. Over the years, I’ve tried countless recipes, each adding its own special touch. I’m excited to share my favorites with you. These delicious options are sure to become your go-to recipes.

Classic Venison Stew

Classic Venison Stew is a hearty and comforting dish perfect for colder months or any time you’re craving something rich and satisfying. This stew combines tender venison, aromatic vegetables, and a flavorful broth to create a meal that warms you from the inside out. Venison, being leaner than beef, benefits from slow cooking, which allows the meat to become tender and absorb all the wonderful flavors of the stew.

Typically, this stew is made by first searing the venison to enhance its flavor, then slowly simmering it with vegetables such as carrots, potatoes, and onions in a savory broth. The addition of herbs like thyme and bay leaves, along with a splash of red wine, adds depth and complexity to the dish. Perfect for serving to family and friends, this recipe makes enough for 4-6 people, ensuring everyone leaves the table satisfied and comforted.

Ingredients (for 4-6 people):

• 2 pounds venison stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 3 potatoes, peeled and cubed
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 4 cups beef or venison broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• Chopped parsley, for garnish

Cooking Instructions:

1. Prepare the Venison: Season the venison cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison in batches, searing on all sides until browned. Remove the venison from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add a bit more olive oil if needed, then add the chopped onion, garlic, carrots, celery, and potatoes. Sauté for about 5-7 minutes until the vegetables begin to soften.
3. Build the Stew Base: Stir in the tomato paste and flour, cooking for another minute. This will help thicken the stew. Pour in the red wine, scraping the bottom of the pot to release any browned bits, which add flavor to the stew.
4. Simmer the Stew: Return the venison to the pot, then add the broth, bay leaves, thyme, and a bit more salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the venison is tender and the flavors have melded together.
5. Final Touches: Once the stew is done, taste and adjust seasoning if necessary. Remove the bay leaves before serving. Garnish with chopped parsley for a fresh touch.

Extra Tips:

For the best flavor, consider marinating the venison overnight in a mixture of red wine, garlic, and herbs before cooking. This not only adds depth but also helps tenderize the meat.

If you prefer a thicker stew, you can mash some of the potatoes into the broth towards the end of cooking. Additionally, feel free to add other root vegetables like parsnips or turnips for more variety.

Venison stew is even better the next day, so don’t hesitate to make it in advance and reheat before serving.

Slow Cooker Venison and Vegetable Stew

Slow Cooker Venison and Vegetable Stew is a hearty and flavorful dish that combines tender venison with a medley of vegetables, all slowly simmered to perfection. This comforting stew is perfect for chilly days when you want a warm, satisfying meal without spending hours in the kitchen.

With the ease of a slow cooker, you can prepare this delicious dish in the morning and come home to a ready-to-eat dinner that will impress family and friends. The venison, known for its lean and slightly gamey flavor, pairs beautifully with the robust flavors of carrots, potatoes, and herbs.

The slow cooking process guarantees that the meat becomes tender and the flavors meld together harmoniously. Whether you’re an experienced game meat enthusiast or trying venison for the first time, this Slow Cooker Venison and Vegetable Stew is sure to become a favorite in your household.

Ingredients (serves 4-6):

• 2 pounds of venison, cubed
• 4 medium carrots, sliced
• 4 medium potatoes, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by cubing the venison into bite-sized pieces. Slice the carrots, dice the potatoes, chop the onion, and mince the garlic. This preparation will help the cooking process go smoothly.
2. Brown the Venison: Heat the olive oil in a large skillet over medium-high heat. Coat the venison cubes with flour, then brown them in batches in the hot oil. This step helps to lock in the meat’s flavors and provides a nice texture.
3. Transfer to Slow Cooker: Once browned, transfer the venison to the slow cooker. Add the sliced carrots, diced potatoes, chopped onion, and minced garlic.
4. Add Liquids and Seasonings: Pour in the beef broth and red wine (if using). Stir in the tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, and a pinch of salt and pepper.
5. Cook: Set the slow cooker to low and let the stew cook for 7-8 hours, or until the venison is tender and the vegetables are cooked through. Alternatively, you can cook it on high for 4-5 hours.
6. Adjust Seasoning and Serve: Taste and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaves before serving. Garnish with fresh parsley for a pop of color and added freshness.

Extra Tips:

For the best flavor, try to marinate the venison in a mixture of red wine, garlic, and herbs overnight before cooking. This will enhance the tenderness and infuse the meat with extra flavor.

If you prefer a thicker stew, you can dissolve a tablespoon of cornstarch in water and stir it into the stew 30 minutes before serving. Additionally, feel free to experiment with other vegetables such as parsnips or mushrooms to customize the stew to your liking.

And remember, using a good quality beef broth will greatly enhance the overall taste of your stew.

Spicy Venison Chili Stew

Spicy Venison Chili Stew is a hearty and flavorful dish that combines the rich taste of venison with the kick of spices, creating a warming meal perfect for cooler weather. The tender venison absorbs the robust flavors of chili, cumin, and paprika, making each bite a delightful experience. This stew is a fantastic way to enjoy venison, a lean and nutritious meat, while adding a bit of heat to your meal.

This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a cozy gathering with friends. The stew is best enjoyed with a side of crusty bread or over a steaming bowl of rice. With the right balance of spices, this dish is bound to become a favorite for those who enjoy a bit of spice in their meals.

Ingredients:

• 2 pounds venison, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 4 cups beef broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Venison: Begin by patting the cubed venison dry with paper towels. This step is essential to guarantee the meat browns properly. Season the venison with salt and pepper to taste.
2. Brown the Venison: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the venison cubes in batches, making sure not to overcrowd the pot. Brown the venison on all sides, then remove it from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, red bell pepper, and jalapeño. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
4. Add Spices: Stir in the chili powder, cumin, and smoked paprika. Cook for about 1 minute until the spices are fragrant. This step will enhance the flavors of the spices and infuse them into the vegetables.
5. Combine Ingredients: Return the browned venison to the pot. Add the diced tomatoes, kidney beans, black beans, and beef broth. Stir well to combine all ingredients.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the venison is tender and the flavors have melded together.
7. Adjust Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper if necessary. If you prefer more heat, you can add a pinch of cayenne pepper.
8. Serve: Once the stew is ready, ladle it into bowls. Garnish with fresh cilantro and serve with crusty bread or over rice.

Extra Tips:

For an even more robust flavor, consider marinating the venison in advance with some of the spices and a splash of lime juice. This can help tenderize the meat and enhance its natural flavors.

If you have leftovers, the flavors of this stew tend to deepen over time, making it even more delicious the next day. Additionally, if you prefer a thicker stew, you can mash some of the beans into the broth during the simmering stage.

Enjoy your spicy venison chili stew with a cold beverage to balance out the heat.

Venison and Red Wine Stew

Venison and Red Wine Stew is a rich and hearty dish perfect for chilly nights or special occasions. This stew combines the deep, robust flavors of venison with the earthy undertones of red wine, creating a comforting meal that’s both elegant and rustic. The slow cooking process allows the meat to become tender and the flavors to meld beautifully, resulting in a stew that’s as satisfying as it’s delicious.

Often served with crusty bread or over a bed of mashed potatoes, this dish is sure to impress your family and guests. While venison is the star of the show, the addition of aromatic vegetables such as onions, carrots, and garlic enhances the stew’s complexity. A splash of red wine not only deepens the flavor but also adds a touch of acidity that balances the richness of the meat.

This recipe serves 4-6 people, making it ideal for an intimate dinner party or a warm family gathering. With simple ingredients and a straightforward method, you can create a truly remarkable dish that will have everyone asking for seconds.

Ingredients:

• 2 pounds venison shoulder or stew meat, cut into 1-inch cubes
• 1 cup red wine
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 tablespoons tomato paste
• 4 cups beef or game stock
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 cup mushrooms, quartered
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Marinate the Venison: In a large bowl, combine the venison cubes with the red wine. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Prepare the Vegetables: While the venison is marinating, chop the onion, mince the garlic, and slice the carrots. Set aside.
3. Brown the Venison: Remove the venison from the marinade, pat dry with paper towels, and reserve the marinade. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison cubes in batches and brown on all sides. Remove the venison and set aside.
4. Sauté the Aromatics: In the same pot, add the chopped onion, garlic, and carrots. Sauté for about 5 minutes, until the onion is translucent and the vegetables begin to soften.
5. Deglaze and Simmer: Stir in the tomato paste and cook for 1 minute. Pour in the reserved marinade, scraping any browned bits from the bottom of the pot. Add the browned venison back to the pot, along with the beef stock, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Let simmer for 2 to 3 hours, or until the venison is tender.
6. Thicken the Stew: In a small pan, melt the butter and whisk in the flour to make a roux. Cook for about 2 minutes, then stir the roux into the simmering stew. This will thicken the liquid.
7. Add Mushrooms: Stir in the mushrooms, cover, and cook for an additional 20 minutes, allowing the flavors to meld and the mushrooms to cook through.
8. Finish and Serve: Remove the bay leaves and adjust seasoning with salt and pepper if needed. Stir in the chopped parsley just before serving. Serve the stew hot with crusty bread or over mashed potatoes.

Extra Tips:

For the best results, use a good quality red wine that you’d enjoy drinking. The choice of wine can greatly impact the overall flavor of the stew. If you’re new to cooking with venison, remember that it’s leaner than beef, so it benefits from slow cooking to achieve tenderness.

If you prefer a thicker stew, you can add more roux or reduce the liquid further by simmering uncovered towards the end of cooking. Finally, this stew can be prepared a day in advance; the flavors often deepen when allowed to sit overnight in the refrigerator.

Venison Stew With Root Vegetables

Venison stew with root vegetables is a hearty and delicious dish that brings out the rich flavors of game meat paired with the earthy tones of root vegetables. Perfect for a cozy family dinner during the colder months, this dish not only warms the soul but also offers a nutritious meal packed with essential vitamins and minerals.

Combining the tenderness of slow-cooked venison with the sweetness of root vegetables like carrots and parsnips, this stew creates a well-rounded and satisfying meal.

Preparing venison stew with root vegetables requires a bit of patience, as the flavors develop best when simmered slowly over a few hours. However, the end result is well worth the wait. The tender chunks of venison, when infused with aromatic herbs and spices, create a depth of flavor that’s truly unforgettable.

Served with a crusty loaf of bread or a side of mashed potatoes, this stew is sure to become a family favorite.

Ingredients for 4-6 servings:

• 2 pounds venison stew meat, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, peeled and diced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas

Cooking Instructions:

1. Brown the Venison: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the venison cubes in batches, avoiding overcrowding, and brown them on all sides. Remove the meat and set aside.
2. Sauté Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Deglaze the Pot: Pour in the red wine, if using, and stir to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce for about 2 minutes.
4. Combine Ingredients: Return the browned venison to the pot. Add beef broth, sliced carrots, parsnips, diced potatoes, bay leaves, thyme, salt, pepper, tomato paste, and Worcestershire sauce. Stir well to combine.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 3 hours, stirring occasionally, until the venison is tender and the flavors have melded.
6. Add Peas: About 15 minutes before serving, stir in the frozen peas and continue to simmer until they’re heated through.
7. Serve: Remove the bay leaves before serving. Ladle the stew into bowls and enjoy with crusty bread or mashed potatoes.

Extra Tips:

When making venison stew, it’s important to properly brown the meat to develop a deep, rich flavor. Don’t rush this step; taking the time to brown the venison adequately will greatly enhance the overall taste of your stew.

Additionally, consider using a slow cooker for an even more hands-off approach, allowing the stew to cook on low for 6 to 8 hours. Finally, for an extra flavor boost, marinate the venison overnight in red wine and herbs before beginning the cooking process.

Creamy Venison and Mushroom Stew

Creamy Venison and Mushroom Stew is a hearty and comforting dish that’s perfect for a cozy dinner. The rich flavors of tender venison, earthy mushrooms, and aromatic vegetables meld together beautifully in a creamy, savory broth. This dish isn’t only satisfying but also a wonderful way to enjoy venison, which is a lean and flavorful meat.

Whether you’re a seasoned cook or new to using venison, this recipe will guide you through the process of creating a delicious stew that will impress your family and friends.

This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. The creamy texture is achieved by using a combination of heavy cream and flour to thicken the sauce, which complements the natural flavors of the venison and mushrooms. The stew is best served with crusty bread or over a bed of mashed potatoes to soak up the delicious sauce.

Ingredients:

• 2 pounds venison, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 3 carrots, sliced
• 2 stalks celery, sliced
• 4 cups beef broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Venison: Season the venison cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison in batches, searing it until browned on all sides. Remove the venison from the pot and set it aside.
2. Sauté the Vegetables: In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the sliced mushrooms, carrots, and celery, cooking for an additional 5 minutes until the vegetables start to soften.
3. Combine Ingredients: Return the venison to the pot. Stir in the tomato paste, dried thyme, and dried rosemary, and cook for another minute to allow the flavors to combine.
4. Add Broth and Simmer: Pour in the beef broth, ensuring that all the ingredients are covered. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the venison is tender.
5. Thicken the Stew: In a small bowl, whisk together the heavy cream and flour until smooth. Slowly stir the cream mixture into the stew, allowing it to thicken. Continue to simmer for another 10-15 minutes, stirring occasionally.
6. Season and Serve: Taste the stew and adjust the seasoning with additional salt and pepper if necessary. Serve hot, garnished with freshly chopped parsley, alongside crusty bread or over mashed potatoes.

Extra Tips:

For the best flavor, consider marinating the venison in red wine or a mixture of olive oil, garlic, and herbs for a few hours before cooking. This can help tenderize the meat and enhance its flavor.

If you prefer a thicker stew, you can add more flour or reduce the liquid by simmering the stew uncovered for a longer period. Additionally, feel free to experiment with different types of mushrooms or add other root vegetables like parsnips or turnips for added variety.

Venison Stew With Dumplings

Venison Stew With Dumplings is a hearty and comforting dish that combines the rich, gamey flavors of venison with the warmth and fluffiness of homemade dumplings. Perfect for cold evenings, this stew is a delightful way to enjoy venison, offering a unique twist on traditional beef stew. The meat is slowly simmered with vegetables and herbs, allowing the flavors to meld together and create a robust, flavorful broth. Topped with soft, doughy dumplings, this dish is sure to become a favorite for family dinners or special gatherings.

The key to a delicious Venison Stew With Dumplings lies in the quality of the venison and the patience in cooking it to tenderness. Venison, known for its lean and slightly wild taste, pairs beautifully with root vegetables and aromatic herbs, providing a depth of flavor that’s both rustic and refined. The dumplings, made from a simple dough, cook directly on top of the stew, absorbing the savory flavors and adding a comforting texture. This recipe serves 4-6 people, making it perfect for a cozy gathering.

Ingredients:

• 2 pounds venison stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 potatoes, peeled and cubed
• 1 cup mushrooms, sliced
• 4 cups beef or venison broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 ½ cups all-purpose flour (for dumplings)
• 2 teaspoons baking powder (for dumplings)
• ½ teaspoon salt (for dumplings)
• 2 tablespoons butter, melted (for dumplings)
• ¾ cup milk (for dumplings)
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Venison: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed venison and brown on all sides. This should take about 5-7 minutes. Remove the venison and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
3. Add Vegetables and Liquids: Add the carrots, celery, potatoes, and mushrooms to the pot. Stir in the beef or venison broth, red wine, tomato paste, Worcestershire sauce, bay leaves, and dried thyme. Season with salt and pepper to taste.
4. Simmer the Stew: Return the browned venison to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1 ½ to 2 hours, or until the venison is tender and the flavors have melded together.
5. Make Dumpling Dough: While the stew is simmering, prepare the dumpling dough. In a medium bowl, mix together the flour, baking powder, and salt. Stir in the melted butter and milk until a soft dough forms.
6. Add Dumplings to Stew: Once the venison is tender, drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot and let the dumplings cook for about 15 minutes without lifting the lid, until they’re puffed and cooked through.
7. Serve: Remove the bay leaves and discard. Serve the stew hot, garnished with fresh parsley.

Extra Tips:

For the best results, make sure that the venison isn’t overcooked; it should be tender yet not falling apart. If you don’t have venison broth, beef broth is a suitable substitute. The red wine adds depth to the stew, but if you prefer not to use alcohol, replace it with additional broth.

When making dumplings, avoid over-mixing the dough to keep them light and fluffy. Finally, resist the urge to lift the lid while the dumplings cook, as this will let out steam and affect their texture. Enjoy your hearty Venison Stew With Dumplings!

Hearty Venison and Barley Stew

Hearty Venison and Barley Stew is a warm and comforting dish perfect for chilly evenings. This rich and flavorful stew combines tender venison with wholesome barley, creating a satisfying meal that can be enjoyed by the whole family. The slow cooking process allows the flavors to meld beautifully, resulting in a stew that’s both hearty and delicious.

Ideal for those who enjoy game meats, this recipe provides a nutritious alternative to traditional beef stews. Venison is a lean meat, making it a healthy choice for those looking to reduce their intake of saturated fats. Pairing it with barley, a nutrient-rich grain, adds texture and depth to the dish, while a medley of vegetables enhances its nutritional value.

This stew is perfect for serving 4-6 people, ensuring there’s enough to go around at the dinner table. Whether you’re an experienced cook or a beginner, this recipe is straightforward and rewarding, promising a delightful meal for all.

Ingredients:

• 2 pounds venison, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 cups mushrooms, sliced
• 1 cup pearl barley
• 6 cups beef or vegetable broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by cubing the venison into bite-sized pieces, ensuring they’re roughly the same size for even cooking. Chop the onion, mince the garlic, slice the carrots and celery, and prepare the mushrooms.
2. Brown the Venison: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison cubes in batches to avoid overcrowding, browning them on all sides. This should take about 5-7 minutes per batch. Remove the browned venison and set aside.
3. Sauté the Vegetables: In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 2-3 minutes until translucent. Add the garlic, carrots, celery, and mushrooms, cooking for an additional 5 minutes until the vegetables begin to soften.
4. Combine Ingredients: Return the browned venison to the pot. Stir in the pearl barley, ensuring it’s well incorporated with the meat and vegetables.
5. Add Liquids and Seasonings: Pour in the beef or vegetable broth and red wine, scraping the bottom of the pot to release any browned bits. Stir in the tomato paste, bay leaves, thyme, rosemary, salt, and pepper.
6. Simmer the Stew: Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours. Stir occasionally to prevent sticking, and add more broth if the stew becomes too thick.
7. Check for Doneness: Test the venison and barley for tenderness. Both should be soft and cooked through. Adjust seasoning with additional salt and pepper if needed.
8. Serve: Remove bay leaves before serving. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Extra Tips: For best results, use a good quality venison, preferably from a trusted source or butcher. If you prefer a thicker stew, mash some of the cooked vegetables into the broth or add a slurry of cornstarch and water towards the end of cooking.

For added depth of flavor, consider marinating the venison in red wine and herbs overnight before cooking. Leftovers store well and can be refrigerated for up to three days or frozen for later use, making it a convenient make-ahead meal.

Venison Stew With Bacon and Onions

Venison Stew With Bacon and Onions is a hearty and flavorful dish that combines the rich and earthy taste of venison with the smoky, savory notes of bacon and onions. This dish is perfect for a cozy dinner gathering, offering a warm and comforting meal that’s sure to impress your guests.

The slow-cooked venison becomes tender and absorbs the flavors of the aromatic herbs and vegetables, creating a delicious stew that can be served alongside crusty bread or over a bed of mashed potatoes.

This recipe is designed to serve 4-6 people and is a perfect way to enjoy venison, a lean and healthy alternative to other red meats. By adding bacon, you introduce a delightful smoky depth that complements the natural flavors of the venison. Meanwhile, the onions add sweetness and complexity, making this stew a well-balanced and satisfying meal.

Ingredients:

• 2 pounds venison, cut into 1-inch cubes
• 6 slices of bacon, diced
• 2 tablespoons olive oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine
• 4 carrots, peeled and cut into 1-inch pieces
• 3 potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 teaspoons dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Prepare the Ingredients: Start by prepping all your ingredients. Cut the venison into cubes, dice the bacon, chop the onions, and mince the garlic. Peel and cut the carrots and potatoes into 1-inch pieces.
2. Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Brown the Venison: Add the olive oil to the pot with the bacon fat. Increase the heat to medium-high and brown the venison cubes in batches, ensuring they’re well-seared on all sides. Remove the venison from the pot and set it aside.
4. Sauté Onions and Garlic: Lower the heat to medium and add the chopped onions to the pot. Cook until they’re soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Build the Stew Base: Stir in the tomato paste and flour, cooking for about 2 minutes to remove the raw flour taste. Gradually pour in the red wine, deglazing the pot by scraping up any browned bits from the bottom.
6. Simmer the Stew: Return the venison and bacon to the pot. Add the beef broth, carrots, potatoes, thyme, and bay leaves. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the venison is tender.
7. Final Adjustments: Check the seasoning and adjust with more salt and pepper if needed. Remove the bay leaves before serving.
8. Serve: Garnish the stew with freshly chopped parsley and serve hot with crusty bread or over mashed potatoes.

Extra Tips:

When cooking Venison Stew With Bacon and Onions, it’s important to not overcrowd the pot when browning the meat; doing so can cause the venison to steam rather than brown, which affects the flavor development.

If you have time, marinate the venison in red wine and herbs for a few hours before cooking to enhance the flavor. Finally, letting the stew rest for a few minutes before serving allows the flavors to meld together beautifully, making for an even more delicious meal.

Venison and Sweet Potato Stew

Venison and Sweet Potato Stew is a hearty and flavorful dish that brings together the rich, gamey taste of venison with the natural sweetness of sweet potatoes. This stew is perfect for cold days when you want something warm and comforting. The combination of savory and sweet flavors, coupled with aromatic herbs and spices, provides a satisfying and nutritious meal.

Whether you’re an experienced hunter or simply looking for a new way to enjoy venison, this stew is sure to impress. This recipe is designed to serve 4-6 people, making it great for a family dinner or a small gathering. The slow-cooked venison becomes tender and juicy, while the sweet potatoes add a delightful contrast in texture and flavor.

With a few simple ingredients and some time to let the flavors meld together, you’ll have a delicious stew that can be enjoyed on its own or with a side of crusty bread to soak up the savory broth.

Ingredients:

• 2 pounds venison stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 large sweet potatoes, peeled and cubed
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon Worcestershire sauce

Cooking Instructions:

1. Prepare the Venison: Begin by patting the venison cubes dry with paper towels to guarantee they sear properly. Season them with salt and pepper.
2. Sear the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison cubes in batches, browning them on all sides. Remove the meat from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Deglaze and Combine: Stir in the tomato paste, cooking it for a minute before adding the beef broth. Scrape the bottom of the pot to release any browned bits, which add flavor to the stew.
5. Add Vegetables and Herbs: Return the seared venison to the pot. Add the sweet potatoes, carrots, celery, thyme, rosemary, bay leaf, and Worcestershire sauce. Stir to combine all ingredients.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the venison is tender and the flavors have melded together.
7. Final Seasoning: Before serving, taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.

Extra Tips:

When cooking venison, it’s important not to overcook it as it can become tough. Browning the meat first helps to lock in flavors and create a rich base for the stew.

If you prefer a thicker stew, you can mash some of the sweet potatoes against the side of the pot to naturally thicken the broth. Additionally, this stew can be made a day ahead and tastes even better the next day, as the flavors have more time to develop.

Enjoy your Venison and Sweet Potato Stew with a side of crusty bread or a green salad for a complete meal.

Mediterranean-Style Venison Stew

Explore the rich and aromatic flavors of the Mediterranean with this delectable venison stew. This recipe blends the robust taste of venison with an array of Mediterranean spices, vegetables, and herbs, creating a hearty and comforting dish.

Venison, being a lean game meat, pairs beautifully with the warm notes of olive oil, garlic, and tomatoes, making it a perfect choice for a cozy meal. Whether you’re an experienced cook or trying your hand at game meat for the first time, this Mediterranean-style venison stew offers an exquisite experience for your taste buds.

This recipe is perfect for serving 4-6 people, making it an ideal choice for family gatherings or an intimate dinner with friends. The combination of tender venison chunks with the rich, savory broth infused with Mediterranean flavors is sure to become a favorite in your collection of stew recipes.

Accompanied by crusty bread or a side of your choice, this stew promises a satisfying and fulfilling meal for any occasion.

Ingredients for 4-6 servings:

• 2 lbs venison, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 cup canned diced tomatoes
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 bay leaf
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Venison: Pat the venison cubes dry with a paper towel and season them generously with salt and pepper. This will help in browning the meat evenly.
2. Brown the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the venison cubes in batches, searing them until golden brown on all sides. Remove the meat and set it aside.
3. Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
4. Deglaze the Pot: Pour in the red wine, stirring to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for about 3 minutes until slightly reduced.
5. Add Tomatoes and Broth: Stir in the diced tomatoes, tomato paste, and broth. Add the browned venison back to the pot.
6. Season the Stew: Add the dried oregano, thyme, cumin, bay leaf, and a pinch more salt and pepper. Mix well to combine all the ingredients.
7. Simmer the Stew: Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the venison is tender and the flavors have melded together.
8. Finish with Olives and Capers: About 15 minutes before serving, stir in the Kalamata olives and capers. Allow them to heat through and impart their flavors into the stew.
9. Serve and Garnish: Remove the bay leaf before serving. Ladle the stew into bowls, garnish with fresh chopped parsley, and serve with crusty bread or your choice of side.

Extra Tips:

When cooking the Mediterranean-style venison stew, it’s important to allow the meat to brown adequately during the initial searing step, as this enhances the depth of flavor in the dish.

If you prefer a thicker stew, you can mix a tablespoon of flour or cornstarch with a bit of water to create a slurry and stir it into the stew during the last 10 minutes of cooking.

Additionally, letting the stew sit for a few hours or even overnight before serving can further enrich the flavors, making it a great dish to prepare ahead of time.