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The Best Venison Stew Ever

When your hubby hands you deer meat, you make Venison Stew. Perfectly seasoned tender meat with hearty carrots, potatoes, celery and onions….this stew recipe is the ultimate comfort food. Venison is almost always in our freezer, and this is a great way to use just about any cut of the lean and flavorful meat. Where we live (West Tennessee), deer is plentiful and affordable, and hunting is a lifestyle. We respect the animal and the kill, and we are always appreciative and thankful for the meals made from this beautiful animal. Serve this recipe with homemade biscuits and your family will go crazy over this delicious pot of yummy.

This is true Southern comfort. (And it makes all of those early mornings of hunting worthwhile.)

Venison Stew - Top 10 Recipes of 2017

Venison Stew : A Southern Recipe

Do you ever make a meal that you are proud of? One of those meals you take your time with, enjoy the entire cooking process, think it is pretty dang good? Then your family eats it and loves it?

This Venison Stew is that recipe for me right now.  Proud of my husband for providing for our family. Proud to serve my family this wonderful homemade meal.  Proud of where we live and the life we lead.

How beautiful is this? Hardly any fat. Full of flavor and protein, the perfect base for this Venison Stew.

 

venisonstew-1-of-10

 

We love stew. I make it a few times a year, especially when there is a nip of cold in the air. Usually we use leftover pot roast or beef. (And this recipe is excellent with beef if you do not have access to venison.)

This one was extra special. Not sure if it was the venison meat that was the trick (from my husband’s big kill last year), or if the seasonings were perfect…but whatever it is, this Venison Stew recipe is the best stew I have ever made.

Hands down.  And I’ve made a lot of stew.

And just because he (the Hunter Hubby )made me post this, here is THE deer (currently hanging on my wall),that provided my family this wonderful dinner.

 

Southern Decor. Thanks to my hubby. #southerngirlprobs #lastyearsdeer #homedecor #hunting #youmightbearedneck

Southern Decor. Thanks to my hubby.
#southerngirlprobs #lastyearsdeer #homedecor #hunting #youmightbearedneck

 

If you are looking for more Homemade Chili + Homemade Soup Recipes, CLICK HERE.

 

After tossing our venison in seasonings and flour, we browned it in some bacon fat. Yes, bacon fat. Don’t be shy…this is about flavor. (Use oil if you want, but if you have the bacon fat, this is a great recipe to use it in.)

 

 

 

 

When your hubby hands you deer meat, make Venison Stew. I am proud of this recipe. The meal, the animal, and the lifestyle of West Tennessee.

 

Definitely use large chopped veggies. It gives the stew a heartier texture, looks fantastic, and who doesn’t love a big ol’ carrot in their bowl of stew?

Simmer and stew until the vegetables are cooked through and the venison is tender.

 

If you love this country recipe, try these:

Country Chicken Cacciatore

Grilled Bacon Cabbage

Tennessee Tomato Gravy

Three Bean Venison Chili

Fall Harvest Homemade Vegetable Soup

 

 

When your hubby hands you deer meat, make Venison Stew. I am proud of this recipe. The meal, the animal, and the lifestyle of West Tennessee.

 

Click Here for **13 Easy Chicken Recipes** to Make Your Life Yummier!

 

 

Serve with cornbread, crackers, white bread or my personal choice : Homemade Butter Biscuits! (Recipe coming soon!)

 

When your hubby hands you deer meat, make Venison Stew. I am proud of this recipe. The meal, the animal, and the lifestyle of West Tennessee.

 

What is your favorite stew recipe? Feel free to share your favorites in the comments section below.

Venison Stew
4.34 from 15 votes
Print

Venison Stew

Tender chunks of lean venison in a rich and hearty stew with potatoes and carrots.

Course Soup
Cuisine American
Keyword venison stew
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Calories 384 kcal
Author Buy This Cook That

Buy This

  • 2 lbs venison cut into 1 inch cubes (we used tenderloin, you can also use roast, backstrap, etc)
  • 6 cups hot water
  • 5 medium potatoes peeled and cubed (about 4 cups)
  • 4 large carrots large chopped (about 3 cups)
  • 1 large onion chopped (about 1 cup)
  • 3 celery stalks chopped about 1 cup
  • 1 1/2 cups Spicy V-8 juice
  • 3/4 cup all purpose flour
  • 6 TB bacon fat
  • 2 TB Worcestershire sauce
  • 2 bay leaves
  • 1 tsp salt divided
  • 1 tsp black pepper divided
  • 1/2 tsp garlic powder
  • 1/4 tsp ground coriander

Cook That

  1. Cut venison meat into 1 inch cubes. In a large bowl, toss with flour, 1/2 tsp of salt, 1/2 tsp of pepper, garlic powder and ground coriander. Use your hands to make sure all of the deer meat is coated well. (Keep the flour that is left in bottom of the bowl.)
  2. In a large pot, heat 2 TB of the bacon fat over medium high heat. In small batches, cook the flour coated venison until browned on all sides, about 5 - 7 minutes per batch. Add more bacon fat as you cook the deer. As each batch is cooked, set aside. Continue until all meat is browned.
  3. Return the cooked venison to the pot. Add the potatoes, carrots, onions, and celery. Stir to combine. Add the V-8 to deglaze the pot, stirring well and scraping the brown bits from the bottom of the pot.
  4. Add 1 cup of hot water to the reserved flour mixture (that was leftover from coating the venison.) Using a fork or whisk, stir until smooth. Pour into the pot with the venison and vegetables.
  5. Mix in the remaining water, Worcestershire sauce, bay leaves, remaining salt and pepper. Stir well, increase heat to a low boil. Cook for 5 minutes, stirring frequently.
  6. Reduce heat to low, cover and cook for 1 to 1 1/2 hours, stirring occasionally. Cook until the carrots are cooked through and the venison is tender.
  7. Serve hot with biscuits.
Nutrition Facts
Venison Stew
Amount Per Serving (1 g)
Calories 384 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 106mg35%
Sodium 541mg24%
Potassium 1201mg34%
Carbohydrates 33g11%
Fiber 5g21%
Sugar 4g4%
Protein 31g62%
Vitamin A 5535IU111%
Vitamin C 32.6mg40%
Calcium 84mg8%
Iron 9.3mg52%
* Percent Daily Values are based on a 2000 calorie diet.

 

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20 Comments

  • Reply
    Karly
    November 14, 2016 at 12:44 pm

    What a Midwestern delight! This looks so hearty and delicious. Perfect for those chilly days that are so rapidly approaching!

    • Reply
      Teri
      November 14, 2016 at 8:42 pm

      It really came together so well. Great cut of venison, too, so it was very tender. (Next time I make it, I will add more carrots. Because I love them, and seems like everyone picks those out of the pot.)

  • Reply
    Victoria
    November 30, 2017 at 11:10 am

    Great recipe, Teri! I made a few substitutions, but really fabulous flavor and robust stew! The venison (fresh butchered) was quite tender. Thanks for the inspiration!

    • Reply
      Teri
      November 30, 2017 at 11:16 am

      Thank you so much for letting me know. I love it, and I’m like you, I make substitutions all the time in this recipe. Very filling and the ultimate comfort food for this time of year. (Also great with beef, too.)

  • Reply
    Alissa Krone
    June 17, 2018 at 4:14 pm

    This looks delicious!! We are a hunting family and I seriously NEVER thought of using our deer or elk meat in stew!!! Well I am going to make it this week!! can’t wait…. Thank you for the recipe (and hunting) 😉

    p.s… Mount looks great he’s a big one!! Good Job to the Hubs!!!

    • Reply
      Teri
      June 18, 2018 at 9:28 pm

      Hope you have a chance to try this recipe. It is one of my favorites.

  • Reply
    lindsey
    November 14, 2018 at 6:48 pm

    how would you suggest to make this in a crock pot?

  • Reply
    Teri
    November 17, 2018 at 12:18 pm

    I would brown the meat as described in steps 1 and 2, then put it all in a crockpot and cook on low for 6 hours. You might have to add more liquid if your slow cooker cooks “hot”…mine does. Let me know how it turns out and any tweaks you made. I’d love to know.

  • Reply
    TC
    November 23, 2018 at 9:41 am

    Instead of water, could you use a beef broth to deepen the flavor?

    • Reply
      Teri
      November 25, 2018 at 6:18 pm

      Absolutely. Beef broth or vegetable broth will be perfect. I have made it both ways.

  • Reply
    Leslie Tomlinson
    November 26, 2018 at 11:57 am

    How would you modify this for a instapot?

    • Reply
      Teri
      November 27, 2018 at 10:46 am

      I have never used an Instapot so I could not tell you personally. If you have an Instapot beef stew recipe, those instructions would likely be interchangeable with the venison. I would not skip the step of browning the meat first. It really adds a lot of flavor.

  • Reply
    Debbie
    January 2, 2019 at 9:51 pm

    I made this today. Wonderful! I has to make some substitutions with what I had on hand. I have had whole coriander in my cabinet that came with a spice tree gift that I have never used…. it wasn’t ground so I had to pound it, but it has a great flavor. I read all of the comments so this is what I did. Followed the directions for browning the venison exactly. Used Beef broth in place of all water. Used a large can of crushed tomatoes with a couple of shakes of hot sauce to replace the spicy V8. I had a frozen 2lb soup mixed veggies that I threw in the crock pot on high with tonatoes and hot sauce. I browned onion and celery with cooked venison and added the beef broth and warm beef broth flour mixture on the stove top. When these were bubbly I added them to crock pot. I cooked on high for an hour then turned down to low for 2 hours because the veggies were frozen. I seeved with cornbread I had on hand. ….. Yummy. The flavor is great and the venison was tender and no wild taste. I didnt have anything to sub for the bay leaf…. but it was great anyway. Thanks for the great recipe. My son is the hunter in the Family. I love finding ways to use all of the meat cuts he shares with me. I was afraid stew meat would be tough, but it wasn’t. ♥️

    • Reply
      Teri
      January 3, 2019 at 4:41 pm

      Great call on your substitutions, and glad you loved it. I love venison when it is tender and not too wild tasting. (p.s. I’ve also crushed up my coriander before, too.)

  • Reply
    Gus
    January 28, 2019 at 6:33 pm

    I very much enjoy making venison stew with the deer I hunt. One thing I love but can never seem to get to come out right is homemade biscuits. Yours look so good in the picture. I searched for a recipe but could not find one. Could you post a biscuit recipe sometime? Thanks!

    • Reply
      Teri
      January 31, 2019 at 11:43 pm

      Gus, your wish is my command. I will work on posting my biscuit recipe very soon. It is super easy. I use half chilled butter and half chilled shortening or lard with my flour, and buttermilk, of course. I’ll drop you a message when I post the recipe.

  • Reply
    Paul
    January 30, 2019 at 5:54 pm

    I’m a guy who doesn’t cook anything with numerous ingredients, but I made this and it came out great.

    I used all beef stock instead of water, spicy V8 to deglaze the pan, and about 10 oz. of organic beef gravy in the pot. Additions I made were onion powder, turmeric, chile flakes, fresh minced garlic for pan cooking the meat, dry lentils, and fresh parsley just because I had it.

    • Reply
      Teri
      January 31, 2019 at 11:42 pm

      Yay!! I am glad you loved it. You are right, there are quite a few ingredients in the recipe, but all of them are simple. I love your additions, especially the turmeric and lentils. Great call. Thank you for taking the time to share your results.

  • Reply
    Jeannette
    August 17, 2019 at 9:26 am

    I was missing my father yesterday and wanted to make his venison stew but didn’t have his recipe. In my search for something similar I ran across your venison post and decided to give it a try. This was wonderful and my family loved it. I will definitely keep this recipe and make it again. I did substitute beef broth for the water, and used tapioca flour because I needed gluten free. Thank you for posting such a great recipe.

    • Reply
      Teri
      August 26, 2019 at 6:34 pm

      Thank you soooo much for taking the time to share. I’m so happpy you loved it, it is one of my husbands favorite recipes. (I’ve got some venison in the freezer to use up…I may have to make another pot soon.) Great idea on the tapioca flour! I’m glad you found a way to adapt it to your diet. 🙂

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