The Best Venison Stew Recipe
This is the best venison stew recipe – full of hearty ingredients and rich flavour. This easy deer recipe is sure to become a family favorite, add it to your weekly meal planning today!
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The boys learned how to hunt this year and have taken a liking to shooting grouse and other game. Our rule is that if you kill it, you must eat it. Needless to say, wild game meat has become a staple of our diet.
This dish is a new take on the classic beef stew recipe that I grew up on, only even more delicious in my opinion. Martin has been cooking wild game for more than twenty years and always shares the best recipes!
If you ask the kids, the best way to cook venison is in this stew recipe. They have no idea what the secret ingredient is and we like to keep it that way!
This thick venison stew recipe is seriously THE BEST way to create a rich, hearty dish that is full of flavour. We will share ingredient substitutions at the bottom of this post but, trust us when we say that, you will love the favour profile of this stew when making it as directed.
The addition of kidney makes it the most flavorful stew you’ve ever had. We promise!
How to make easy venison stew:
Ingredients:
- 1 pound venison, cubed
- 2 oz beef kidney, finely diced
- 1 pound little potatoes, cubed
- 4 large carrots, diced
- 5 celery stalks, diced
- 1 medium yellow onion, diced
- 1 clove of garlic, minced
- 1/2 tsp thyme
- 1 rosemary stalk
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup Bisto, prepared
- 1 litre of beef stock
Tip: Be sure to pull the deer roast from the freezer and allow it to completely thaw in the refrigerator for 24 hours. Pat dry with paper towel before cutting into bite sized pieces.
Directions:
- Cut the venison into bite-sized cubes. Trim off any sinew or fat from the meat.
2. Add the garlic, onion and venison to a large stock pot.
3. On the stove top over medium heat, brown the venison meat. Scrape the browned bits from the bottom of the pot and stir.
4. Dice all of the vegetables, mix the bisto and add both to the large pot. Add kidney, beef stock, spices and mix well.
5. Allow the delicious stew to simmer on low-medium for at least an hour and until the potatoes are tender. Add additional cup of broth as needed to reach your desired consistency.
Serve this hearty stew with biscuits or crusty bread. Once cool, leftovers may be stored in an airtight container in the fridge for up to one week. This dish is just as good the second day !
What cut is best for venison stew?
- We like to use a shoulder or round roast as stew meat for this recipe.
- Any trimmings fro your roast could also be used as long as it is cut into 1-inch cubes.
- Leg meat and shank meat is our least favorite cut to use because it can be very tough. It’s best reserved for making ground venison.
- Be sure to trim off excess fat and sinew from whatever cut of venison that you choose to use.
What to serve with venison stew?
- My grandma used to serve this with the best dumplings that were made from scratch.
- I love to pair this hearty meal with my focaccia mug bread.
- Venison stew is lovely with fresh, homemade white rolls.
- Martin introduced the boys to the English tradition of serving this with baked pie crust and they loved it.
Venison stew substitutions:
Remember that this recipe is THE BEST when cooked as directed however here are a few suggestions for what could be added or substituted to change up the flavour.
- Instead of beef kidney you can use deer kidney or omit the organ meat all together.
- Beef OXO, beef broth or vegetable stock could be used instead of Bisto.
- Try adding white onion, red potatoes, tomatoes or tomato paste.
- In addition to rosemary and thyme we sometimes use; fresh parsley, bay leaves, garlic cloves, red wine, worcestershire sauce, olive oil and bacon fat to add flavour to the original recipe.
- Adding white rice or egg noodles is a great way to add more substance to this deer meat stew.
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KITCHEN ESSENTIALS FOR COOKING:
- These rubbermade containers are perfect for storing and packing food.
- These silicone tongs are perfect for flipping and grasping food.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- I love using this non-stick bakeware for all of my baking.
Even those who are not a fan of venison are sure to love this recipe! Be sure to check out our Crock Pot Deer Stew Recipe too.
If you love this venison stew recipe, please give it a five star review and help me share it on Facebook and Pinterest so that others can enjoy it too!
The Best Venison Stew Recipe
Ingredients
- 1 pound venison cubed
- 2 oz beef kidney finely diced
- 1 pound little potatoes cubed
- 4 large carrots diced
- 5 celery stalks diced
- 1 medium yellow onion diced
- 1 clove of garlic minced
- 1/2 tsp thyme
- 1 rosemary stalk
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup Bisto prepared
- 1 litre of beef stock
Instructions
- Cut the venison into bite-sized cubes. Trim off any sinew or fat from the meat.
- Add the garlic, onion and venison to a large stock pot.
- On the stove top over medium heat, brown the venison meat. Scrape the browned bits from the bottom of the pot and stir.
- Dice all of the vegetables, mix the bisto and add both to the large pot. Add kidney, beef stock, spices and mix well.
- Allow the delicious stew to simmer on low-medium for at least an hour and until the potatoes are tender. Add additional cup of broth as needed to reach your desired consistency.
Video
Notes
Nutrition
