If you’re craving venison stew, this is the recipe to reach for. Cooked low and slow in red wine and broth, the meat turns fall-apart tender, the carrots and potatoes soak up every bit of flavor, and the broth thickens into a rich, velvety gravy. It’s a straightforward, hearty dinner that’s perfect for cold nights, hunting season gatherings, or anytime you want to put that freezer venison to good use.
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Easy Venison Stew
I’ll be honest — venison stew wasn’t something I grew up eating, but once I started making it I was hooked. The trick is a hard sear, a proper braise, and enough time to let everything come together. What you end up with is thick, hearty, and deeply satisfying — chunks of tender venison, sweet carrots, and soft potatoes in a gravy you’ll want to mop up to the last drop.
What You’ll Need to Cook
- Venison shoulder or leg — Look for cuts with good connective tissue that breaks down during a long braise. Always trim the silvery membrane before cooking, as it stays tough and chewy.
- Carrots
- Dry red wine — A Cab, Merlot, or Syrah all work. If you wouldn’t drink it, don’t cook with it — cheap cooking wine ruins the braising liquid.
- Yukon Gold potatoes — They hold their shape better than russets and have a naturally buttery flavor that pairs well with game meat.
- Tomato paste — Cook it briefly in the pot before adding liquid. That extra minute transforms it from sharp and raw into something rich and savory.
- Yellow onions
- Celery
- Garlic
- Beef or venison broth
- Olive oil
- All-purpose flour
- Salt
- Black pepper
- Smoked paprika
- Dried thyme
- Bay leaves
- Worcestershire sauce
- Fresh parsley
Ingredient Substitutes
Venison → Beef chuck: The closest substitute. You’ll lose the wild depth of flavor but the dish will still be great. Add 30 extra minutes to the braise.
Red wine → Broth plus balsamic vinegar: Replace the wine with equal broth and 1 tbsp balsamic vinegar. Works well and keeps the recipe gluten-free.
All-purpose flour → Cornstarch (gluten-free): Skip the flour dredge and stir a cornstarch slurry into the stew in the last 20 minutes instead.
Yukon Golds → Parsnips or turnips: A lower-carb swap that holds up well in long braises and adds a pleasant peppery-sweet note.
How to Make Venison Stew
Step 1: Prep and Season
Pat the venison completely dry and season with salt, pepper, and paprika, then toss in flour until lightly coated. The flour encourages better browning and helps thicken the stew as it cooks. Cut the vegetables
Step 2: Sear the Meat
Work in batches — don’t crowd the pan or the meat will steam instead of sear. Cook each piece 3 to 4 minutes per side until you have a deep, dark crust. Those browned bits on the bottom of the pot are pure flavor.
Step 3: Soften the Aromatics
Add onions and celery to the same pot and cook until softened and lightly caramelized, about 5 minutes. Stir in the garlic and tomato paste, and cook for one more minute, until fragrant.
Step 4: Deglaze
Pour in the red wine and scrape up everything stuck to the bottom. Let it simmer for 2 minutes, until the sharp alcohol smell has softened and the liquid has reduced slightly.
Step 5: Braise the Venison
Return the venison to the pot with the broth, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce to a low simmer, cover, and leave it alone for 1 hour and 30 minutes. You want lazy bubbles, not a rolling boil.
Step 6: Add Carrots and Potatoes
Add the carrots and potatoes and simmer uncovered for 45 to 60 minutes. The stew is done when the venison pulls apart easily with a fork and the broth coats the back of a spoon. Remove the bay leaves, taste and adjust seasoning, then ladle into bowls and top with fresh parsley.
How to Store Leftovers and Reheat
Cool the stew within 2 hours and transfer to airtight containers. It keeps in the fridge for up to 4 days and actually tastes better the next day. Freeze in portions for up to 3 months. Reheat on the stovetop over medium-low with a splash of broth, or microwave in 90-second intervals, stirring between each.
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Sides for Venison Stew
🥔 Baked Sweet Potato
🌽 Smoked Corn Bread
🥕 Grilled Carrots with Brown Butter
🥔 Loaded Mashed Potato Casserole
Venison Stew
Ingredients
- 2 lbs venison shoulder or leg cut into 1.5-inch cubes
- 3 large carrots peeled and cut into 1-inch rounds
- 2 medium yellow onions roughly chopped
- 3 celery stalks sliced
- 3 cloves garlic minced
- 2 medium Yukon Gold potatoes cubed
- 2 tbsp tomato paste
- 2 cups beef or venison broth
- 1 cup dry red wine
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- Fresh parsley for garnish
Instructions
- Pat venison dry, season with salt, pepper, and paprika, then toss in flour to coat.
- Sear venison in batches in hot olive oil, 3–4 minutes per side until browned. Set aside.
- Sauté onions and celery for 5 minutes. Add garlic and tomato paste, cook 1 minute.
- Deglaze with red wine, scraping up browned bits. Simmer 2 minutes.
- Return venison to pot. Add broth, Worcestershire, thyme, and bay leaves. Bring to a boil.
- Reduce to low, cover, and simmer for 1 hour 30 minutes.
- Add carrots and potatoes. Simmer uncovered 45–60 minutes until tender and thickened.
- Remove bay leaves, adjust seasoning, garnish with parsley, and serve.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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