The ultimate comfort food, this venison stew is perfect for cozy autumn and winter nights. Tender venison, hearty vegetables, and savory seasonings make this stew a family favorite that’s easy to prepare and incredibly satisfying.

This venison stew is a warm, comforting dish that’s perfect for those crisp autumn and winter evenings, especially after a successful deer harvest. With its fall-apart tender meat and hearty flavors, this recipe is sure to become a family favorite!

I have a special place in my heart for comfort food, and venison holds a special spot in my kitchen. While venison chili and shepherd’s pie are delightful, this easy venison stew truly embodies comfort food at its best. It makes a generous batch, perfect for enjoying over several days.

One of the wonderful aspects of this stew is that it has none of the gamey taste some might expect from venison. Instead, it’s reminiscent of a classic beef stew, but with a richer flavor that comes from the venison. If you’re hesitant about game meat, this is a fantastic way to try it!

The secret to this stew’s depth of flavor lies in a splash of red wine, a touch of venison (or beef) broth, and a blend of seasonings. Mixed with hearty vegetables and seared venison, you get a stew that’s both satisfying and delectable.

How to Make Venison Meat Tender in Deer Stew

Venison can sometimes be tough, especially if you’re not using backstrap. However, with a few simple steps, you can ensure your meat turns out tender and delicious.

Start by removing any silverskin, the connective tissue on the meat’s surface. A sharp fillet knife is great for this task. When cubing the meat, it’s easier to trim away the connective tissue as you go.

Next, sear the meat to lock in flavor. Pat it dry with a paper towel and heat olive oil in a large Dutch oven over medium-high heat. Brown the meat on all sides, then set it aside.

Searing the meat before simmering is crucial. Avoid boiling it, as searing enhances the stew’s flavor. Be sure to dry the meat slightly and avoid adding too much oil.

After searing, braise the meat by simmering it in just enough liquid. Aim for at least two hours of slow cooking. While some recipes suggest an hour might suffice, slow cooking on the stovetop, in the oven, or in a crockpot yields the best results. I’ve included instructions for each method below.

Best Venison Stew Recipe Ingredients

• Venison Stew Meat: Provides rich, hearty flavor. It’s perfect for a comforting stew and adds a unique taste compared to beef.
• Olive Oil: Used to sear the meat and sauté vegetables. It adds a light, fruity flavor and helps brown the meat for better taste.
• Onion & Garlic: Essential for building a flavorful base. They add depth and make the stew more savory.
• Red Wine Vinegar: Adds a subtle tang that balances the rich flavors of the stew. It also helps lift the caramelized bits from the pan, adding more flavor.
• Red Wine: Enhances the stew with its rich, complex flavors. It makes the broth more flavorful and deep.
• Worcestershire Sauce: Adds a savory sweetness and umami flavor, rounding out the stew’s taste.
• Carrots & Potatoes: Provide heartiness and texture. Carrots add a touch of sweetness, while potatoes thicken the stew and make it more filling.
• Tomato Paste: Deepens the flavor and color of the stew. It also helps thicken the broth.
• Dried Seasonings (Thyme, Bay Leaf, Salt, Black Pepper):
  • Thyme: Adds an earthy flavor that complements the venison.
  • Bay Leaf: Infuses a fragrant, herbal note into the stew.
  • Salt: Enhances all the other flavors in the dish.
  • Black Pepper: Adds a bit of heat and complexity.
• Flour: Coats the meat to help thicken the stew and add a rich texture.
• Venison Broth (or Beef Broth): Forms the base of the stew, adding moisture and richness. Venison broth enhances the meat’s flavor, but beef broth works well too.

How to Make Venison Meat Tender in Deer Stew

To make sure your venison is tender:

• Remove Silverskin: This connective tissue can make the meat tough. Use a sharp knife to trim it off.
• Sear the Meat: Browning the meat adds flavor and locks in juices. Pat it dry first, and don’t add too much oil.
• Braise Slowly: Cooking the meat slowly with just enough liquid helps it become tender. Aim for at least two hours of simmering for the best results.

Cooking Methods

Stove Top:

1. Sear the Meat: Brown the meat in olive oil, then set it aside.

1. Sauté Onion & Garlic: Cook them with red wine vinegar until fragrant. Add tomato paste and mix.
2. Combine: Add the meat back to the pot, coat with flour, deglaze with red wine and broth, then add potatoes, carrots, and seasonings. Simmer for at least two hours.

Oven:

1. Follow the same steps as stovetop.
2. Transfer to an oven-safe pot and bake at 350°F for two hours.

Crockpot:

1. Brown Meat & Prepare Sauce: Follow stovetop steps but cook in a slow cooker on low for 6-8 hours or high for 4-6 hours.

Instant Pot:

1. Sear & Sauté: Use the sauté function to brown the meat and cook onions and garlic. Add tomato paste.
2. Add Ingredients: Mix in flour, deglaze with red wine and broth, then add vegetables. Cook on high pressure for 25 minutes.

Storing and Freezing Venison Stew

Venison stew can be stored in the refrigerator or frozen and reheated for later. In fact, we love making it, separating it into small batches, refrigerating it, and reheating it the next day for an even more flavorful stew.

Refrigerating Deer Stew

Refrigerate: Store leftovers in airtight containers for up to four days. Reheat on the stove or in the microwave.

Freeze: Place in airtight containers and freeze for up to three months. Thaw in the refrigerator and reheat on the stove.

If you try this venison stew recipe, I’d love to hear your thoughts and questions in the comments below! Also, feel free to leave me a recipe review on the recipe card below and tag me on instagram @therusticelk!