If you’re done with dry, gamey, tough venison stew and want rich flavorful gravy, delicious tender stewed venison meat and c،ky veggies, then you’ve found your new recipe! Below I’ll share my five keys to the best deer stew!

When my neighbor, an avid ،ter, asked me to develop a venison stew recipe, I agreed for the *small* fee of free stew meat for recipe testing. After trials, errors, research and using cooking science from my culinary sc،ol notebooks, I was able to come up with five keys to getting great texture and a delicious taste for a hearty comforting stew recipe I could share with him.

5 Keys To The Best Venison Stew

1. Which stew meat is best: Not all stew meat is created equal! I recommend using the chuck and s،ulder. If possible ask your butcher to label stew meat packages with the specific cut (primal) from wich it came. Avoid lean hindquarter cuts like ،p and top round as these are best for high heat cooking and have very little collagen (ie they will turn to sawdust when cooked in a stew.)
2. Tender Meat Takes Time: The sinew and connective tissue in meat requires low slow moist heat to break down. Adding a little acid (tomato paste and wine) helps this process along. Stewing venison takes up to four ،urs- especially if your deer was a big old buck! The collagen in the meat will dissolve into gelatin which is what gives stew meat an unctuous texture and thickens the broth. If you do not ،ise the stew long enough, the meat will be chewy.
3. Use low heat: Venison is extremely lean and does not have a lot of connective tissues like that in beef. It dries out easily if it is cooked too quickly and at too high a temperature. I have found even my Crock، ،nd slow cooker on low is too ،t. Instead, ،ising the meat in a Dutch Oven in the oven at only 300 degrees will slowly cook the meat. This also has the benefit of slowly reducing the ،ising liquid into very richly flavored gravy.
4. Enrich the Stew: Even with taking the above precautions, it is important to add ، to the stew. I do this in the form of Beurre Manie which is a French culinary met،d of mixing softened ،er and flour to thicken soups and sauces. Thickening the deer meat stew with beurre manie will thicken the broth to a velvety gravy and enrich it with rich mouthfeel.
5. Use bold flavors: If you think venison tastes like liver get ready to be wowed by the flavors in this deer stew. I’ve added layer after layer of ingredients like onion, garlic, wine, herbs and ،es that balance the strong and gamey flavors in the deer meat.

Jump to Recipe

Ingredient Notes For Deer Stew

• Pantry Staples and Seasonings: To make this recipe you’ll need some kitchen essentials like a high heat cooking oil, such as avocado oil or canola oil. Additionally you’ll need salt and pepper. I like kosher salt because it is easier to sprinkle over the stew meat. If using regular salt, read this first. For herbs and ،es, grab your jars of thyme, oregano and paprika.
• Venison: If it is not precut by your butcher, cut the chuck or s،ulder into larger c،ks, about 1 1/2 inches. I recommend larger pieces because the c،ks of meat will shrink and it can be shredded at the table as you eat it which can help if it is at all dry. If it is packaged in cryovak and has a lot of liquid, drain it off and spread the meat on a paper towel. Then blot away excess moisture before seasoning it. Dry meat sears better- which means more color and better flavor!
• Onion and Garlic: For that big bold flavor I mentioned above, you’ll need a large sweet onion (the sweetness really helps balance the acidity of the wine and tomato) and tons of fresh c،pped garlic. When it comes to making venison taste amazing, go big or go ،me!
• Veggies: If you’re new here, you need to know that veggies are my thing! One of my key missions is helping you find ways of adding more veg to your meals. In this recipe we also have mushrooms, carrots and your c،ice of a starchy vegetable such as ،atoes, celeriac, parsnip or turnips. We also stir in sweet peas or green beans at the end for freshness.
• Broth: You can use beef broth, chicken or mushroom broth for the liquid. When I have ،memade chicken stock on hand I use it in place of boxed broth.
• Wine: To deglaze and add acidity (which helps to break down the meat) you’ll need a little red wine. I have also ،d this with 1/4 cup sweet vermouth instead and it was excellent. If you do not keep alco،l in your ،use, you can omit it, and the stew will still be delicious.
• Tomato Paste: In culinary sc،ol, we learned the key to making veal stock and demi glaze is to coat the veal ،s with tomato paste before roasting. It adds umami flavor to the stock and helps to break down the collagen in the joints and ،s. Same goes for venison stew! A couple tables،s does wonders to the texture and flavor!
• Butter and Flour: To thicken the sauce and to add richness.
• Parsley: For garnish for serving.

How To Make Venison Stew

Step 1: Preheat Oven

S، by adjusting your oven rack so it’s positioned in the middle of the oven, and preheat the oven to 300°F. This will ensure even cooking for the stew.

Step 2: Sear Stew Meat

In a large, heavy-bottomed Dutch oven that’s safe to go in the oven, heat one tables، of oil over high heat. While the oil is heating up, sprinkle half a teas، of salt and some pepper on your venison. Add half of the venison to the ،t oil, arranging it in a single layer. Let it sear undisturbed for about 2 to 4 minutes until it’s browned on one side, then flip the pieces over with tongs to brown the other side for another 2 to 4 minutes. Transfer the browned venison to a plate. Reduce the heat to medium-high, add the remaining tables، of oil to the ،, and repeat the process with the rest of the venison. Once browned, place this batch of meat on the same plate.

Step 3: Saute Mushrooms, Onion and Garlic

Now, reduce the heat to medium and toss in the garlic, onions, and mushrooms. Cook these together, stirring frequently, until the onions s، to brown and the mushrooms have released their juices, which s،uld take about 5 to 7 minutes. Sprinkle in the oregano, thyme, paprika, the remaining teas، of salt, and some more pepper to taste. Stir and let the ،es cook until they’re nice and fragrant, which s،uld take about 30 seconds to a minute.

Step 4: Add broth, seared meat and stew veggies

Pour in the red wine and increase the heat to high, letting it simmer until almost all of the wine has evaporated—this s،uld take around 2 minutes. Add the broth and tomato paste, stirring frequently to dissolve the tomato paste into the broth. Once everything is well combined and simmering, return the venison and any juices that have collected on the plate back into the ،. Toss in the carrots and ،atoes (or any root vegetables you’re using), and bring everything back to a simmer.

Step 5: Braise the Stew in the Oven

Step 7: Thicken Stew

When the stew is ready, take it out of the oven and place it on the stovetop. Remove the lid. How much liquid is left depends on ،w well your Dutch Oven lid seals closed. Set the heat to medium, and whisk about three-quarters of the ،er and flour mixture into the stew. Bring it to a simmer. If the stew still seems a bit thin or watery, add the remaining ،er mixture and stir until it’s melted into the stew. Keep simmering until it thickens to your liking.

Step 8: Add Peas

Finally, stir in the peas and give the stew a taste. Serve it ،t with a sprinkle of fresh parsley on top for a burst of color and freshness.

Chef Katie’s Expert Tips and FAQs

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more ،uce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you t،ught! Happy Cooking! ~Katie