Venison Stew Recipe 

Making venison stew recipe is much like make beef stew. The flavor, texture and methods of cooking are much like those of beef. Venison can be cooked in all the ways of beef and lamb. Freshly killed venison is usually allowed to hang for at least a few days but most of the meat is sufficiently tender without hanging.

Loin chops and steaks may be broiled or pan fried. The saddle and leg of young venison may be roasted. The tougher cuts like the shoulder are usually braised. Venison stew is usually made from the roast of the deer. A lot of flavor is achieved by the long cooking and more moistness is added with the liquids and other ingredients.

A venison stew recipe is a good way to enhance the delicious flavor of venison and to give the meat added moistness. This is definitely how to cook deer meat. It can be a stove top stew recipe, oven stew recipe or a slow cooker recipe. With such a variety of recipes using so many different ingredients, you can eat stew everyday and always have different flavors.


  • 3 Pounds venison roast
  • ½ Cup flour
  • 1 ½ Teaspoons salt
  • 1 Teaspoon black pepper
  • 1 Teaspoon allspice
  • ¼ Teaspoon cayenne pepper
  • ¼ Cup butter
  • 3 Large sliced onions
  • 2 Cloves minced garlic
  • 2 Cups peeled and quartered tomatoes
  • 2 Tablespoons chopped parsley
  • 1 ½ Tablespoons Worcestershire sauce
  • 4 Drops hot pepper sauce
  • 1 ½ Cups dry red wine
  • Salt/ pepper to taste
  • 1 Cup sliced mushroom caps
  • 1 Tablespoon butter
  • Sour cream
  • Currant jelly

Mix flour with salt, pepper, allspice and cayenne.

Cut meat into 1 inch chunks and roll in flour mixture.

Melt ¼ cup butter in Dutch oven and sear on all sides; add onions and garlic and sauté until brown.

Stir in tomatoes, parsley, Worcestershire sauce, hot pepper sauce and wine.

Cover and bake for 2 ½ hours; season with salt and pepper if needed.

Sauté mushrooms in 1 tablespoon butter and stir into stew.

To serve top each serving with a sour cream and top sour cream with a dollop of currant jelly.


This slow cooker stew recipe is one of the best venison stew recipe. It is deliciously flavored and tender. This is definitely how to cook deer meat.

  • 2 Pounds venison in ¾ inch cubes
  • ¼ Cup flour
  • ½ Teaspoon salt
  • 3/4 Tablespoons butter
  • 1 Cup burgundy wine
  • ½ Cup chopped onions
  • 2 Tablespoons chopped parsley
  • 1/8 Teaspoon black pepper
  • ¾ Cup beef broth
  • 2 Cans (3 ounces each) drained whole mushrooms
  • 2 Bay leaves
  • 2 Cloves minced garlic
  • Hot cooked noodles

Coat beef with mixture of flour and salt.

Melt butter in skillet and brown meat on all sides; transfer to slow cooker.

Combine burgundy wine, onions, parsley, pepper, broth, mushrooms, bay leaves and garlic; stir into meat.

Cook on high setting for 3 hours or until meat is tender (or cook longer on lower setting).

Remove bay leaves and serve stew over hot cooked noodles.


This oven stew recipe magically turns ingredients into a delicious venison stew recipe with little effort. Just place ingredients in casserole and let bake. This is how to cook deer meat!


  • 3 Pounds venison chunk meat (1 inch)
  • 6 Large carrots cut into 2 inch pieces
  • 3 Large potatoes quartered
  • 3 Large sliced onions
  • 5 Stalks celery cut in 2 inch pieces
  • 2 Teaspoons salt
  • 1/2 Teaspoon black pepper
  • ¼ Cup tapioca
  • 1 Tablespoon sugar
  • 1 ½ Cups tomato juice
  • 1 Cup Marsala wine (or red wine)

Layer meat, carrots, potatoes, onion and celery in casserole or pan.

Combine and mix together salt, pepper, tapioca and sugar; sprinkle over layered casserole.

Mix together tomato juice and Marsala; pour over casserole.

Bake at 300F degrees for 4 hours or until meat is tender.


  • ¼ Cup flour
  • 3 ½ Teaspoons salt
  • ½ Teaspoon black pepper
  • 2 Pounds cubed venison
  • ½ Cup cooking oil
  • 2 Large sliced onions
  • 2 Cloves minced garlic
  • 1 Can (12 ounces) beer
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon steak sauce
  • 2 Bay leaves
  • 1 Teaspoon dried thyme
  • 2 Large potatoes (about 2 pounds total)
  • Boiling water
  • 2 Tablespoons chopped parsley

Combine and mix flour, 2 ½ teaspoons salt and pepper; add meat and toss to coat.

Heat ¼ Cup oil in Dutch oven; sauté onions and garlic until tender and remove from pan.

Heat remaining oil; add meat and brown on all sides.

Return onions and garlic to the meat in Dutch oven.

Add beer, soy sauce, Worcestershire sauce, steak sauce, bay leaves and thyme; mix well.

Bring mixture to a boil; reduce heat and simmer covered 2 hours or until meat is tender.

Add remaining salt to boiling water; add potatoes and cook until tender and drain.

Toss cooked potatoes with chopped parsley.

To serve place potato pieces in serving dishes and scoop hot stew over top. (Remove bay leaves and discard)


This Mexican stew recipe is a delicious venison stew recipe. The traditional spicy seasonings with venison is a great combination.

  • 6 Tablespoons bacon fat (or solid shortening)
  • 2 Pounds cubed venison
  • Salt/pepper
  • 2 Medium diced onions
  • 1 Diced green bell pepper
  • 2 Cloves minced garlic
  • 1 Teaspoon dried parsley flakes
  • 2 Tablespoons taco seasoning mix
  • 1 Large can (28 ounces) diced tomatoes
  • 1 Small can (14 ounces) diced tomatoes
  • 3 Cans (15 ounces) drained red kidney beans
  • 1 Package (16 ounces) frozen corn thawed
  • 1 Can (8 ounces) diced green chilies
  • 2 Cups beef broth
  • 1 Tablespoon cornstarch
  • Few hot pepper flakes (as desired)
  • Tortilla chips

Melt 3 tablespoons bacon fat in Dutch oven; add cubed venison, salt and pepper and brown on all sides.

Remove meat from Dutch oven and set aside; Melt remaining bacon fat and sauté onions, green peppers, garlic and parsley flakes until vegetables are tender.

Add taco seasoning, tomatoes, beans, corn and chilies to onion mixture; blend well.

Stir the browned meat in with mixture in Dutch oven.

In a small bowl gradually stir beef broth in cornstarch; Stir mixture in stew.

Bring to a boil on stove top stirring frequently.

Reduce heat and simmer 30 to 45 minutes or until meat is tender.

Serve with tortilla chips.