For hunters and foodies alike, there’s nothing like cooking up a hearty meal with the fruits of your labor—or in this case, your hunt. Venison Stew is the ultimate wild game dish—full of flavor, nutritious, and perfect for warming up after a long day outdoors. Whether you’ve bagged your first deer this season or are looking to refine your wild game cooking skills, this recipe has you covered.
With a flavorful mix of tender venison, hearty vegetables, and rich herbs, this stew guarantees to satisfy. Gather around and get ready to experience a dish that’s as rustic and fulfilling as the hunt itself.
Ingredients
- Venison Meat
- Carrots
- Onion
- Celery
- Potatoes
- Peas
- Beef Broth
- Red Wine
- Tomatoes
- Tomato Paste
- Garlic
- Herbs, including Rosemary and Thyme
- Olive Oil
- Salt and Pepper
I became a fan of venison while skiing and hiking on the South Island of New Zealand. There, you’ll find venison on most menus and find deer raised on farms. Stateside, farmed venison is more uncommon and most venison meat comes from local hunters.
Deer are plentiful in Central Oregon and especially in my backyard, where they usually visit each morning. For non-hunters, there are several providers to high-quality purchase venison online.
More Venison Recipes
There’s something timeless about a bubbling pot of stew, isn’t there? Venison is lean, high in protein, and sustainably sourced—making it the perfect centerpiece for this dish. Slow cooking breaks down the meat to deliver a tender, melt-in-your-mouth meal that highlights the unique flavor profile of wild game. Add a splash of red wine and aromatics like rosemary and thyme, and you’ve got a dish that screams comfort and tradition.
Whether you’re new to wild game cooking or an experienced enthusiast, this venison stew recipe will be a star in your repertoire.
And if all of that isn’t enough, the health benefits of wild venison are numerous. Venison is lower in calories and fat than beef and richer in thiamine and riboflavin. Most importantly, wild deer eat a natural grass diet free of chemicals, hormones, and antibiotics. While fans of the movie Bambi might be leery of eating venison, hunting helps control heard populations and maintain local eco-systems.
Hunters Venison Stew FAQ
- What type of red wine should I use in this stew?
The better the wine, the better the stew. Pick one you’d actually drink rather than a cooking wine. I suggest a Cabernet Sauvignon. Bold, full-bodied, and tannic, it pairs well with venison’s rich flavor. - Can I make this recipe on a stove?
Yes, no campfire is required for this stew! You can make this at home in your kitchen or even on a camp stove. Just have lots of fuel ready. Slow cooking is key for breaking down the meat and developing those deep, layered flavors. - How long can you store this stew?
The stew can be stored for 2-3 days chilled in an airtight container or up to 3 months in the freezer.
Venison Stew is more than just a meal—it’s an experience. It connects us to nature and the roots of wild, sustainable cooking. Once you’ve had your first bite of this earthy, hearty dish, you’ll understand why it’s a favorite among hunters and foodies alike.
Tried this recipe? Share your photos, tweaks, and feedback! We’d love to hear how you’re making it your own.
Hunter’s Stew with Venison
Ingredients
- 2 tbsp olive oil
- 10 cloves garlic smashed
- 2 lbs venison meat
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup red wine
- 3 carrots peeled and corsely chopped
- 1 onion chopped
- 2 stalks celery chopped
- 1/2 cup beef broth
- 1 tbsp tomato paste
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 14.5 oz canned diced tomatoes
- 1 1/2 cups red potatoes cut into large pieces
- 1 cup peas
Instructions
- Slowly heat oil in Dutch oven over low heat. Add garlic and cook for 5 minutes. Remove from pot and set aside. Add fuel to fire to increase heat to medium.
- Add venison to Dutch oven. Cook for 5-8 minutes until meat is browned on all sides. Remove from pot and set aside.
- Pour wine into pot and bring to simmer. Re-add garlic and venison and other ingredients from carrots through potatoes. Simmer on low heat for 1 hour 45 min. Add peas and cook for another 15 minutes.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
any suggestion for meat other then venison?
If you are not into venison, beef definitely would work for this recipe. Just remember it has a high-fat content so you should definitely skim the fat before serving.
Deliciousness!