Venison Stew Hearty Healthy

Love game meat recipes? Try my venison roast, venison meatloaf, bison burgers, and venison chili next. My venison stew has quickly become a family favorite in my house. It’s the ultimate comfort food that gets better with every bite. Venison can be a tricky protein since it can quickly end up tough and chewy, yet with some simple ingredients and a bit of patience, you can end up with tender, juicy meat that’s full of flavor. Trust me, I did PLENTY of troubleshooting for you.

Why I love this recipe

One pot meal. Everything you’ll need to make this dish comes together in one pot, which I love because prep time is minimal, and so is cleanup. It’s healthy and satisfying. My stew is loaded with lean protein and tons of veggies in a light, aromatic broth, making for a nutritious yet delicious dish. Makes great leftovers. As much as I enjoy this stew fresh off the stovetop, there is a reason why stews taste better a couple of days post-cooking. Multiple cooking methods. While I prefer the stovetop, I’ve included tested slow cooker and Instant Pot options too!

Ingredients needed

Venison. Depending on where you purchase your venison, it could come in cubed venison stew meat or a venison roast. If you are using a roast, cut the meat into 2-inch cubes. I find that butchers tend to have more options VS grocery stores. Olive oil. For sautéeing the meat. Butter. For cooking the vegetables. I like to use butter for this part instead of oil as it makes the overall stew richer in flavor. Vegetables. I’m using onion, garlic, carrots, celery, potatoes, and peas. The first four are my non-negotiables for any stew. Salt and black pepper. To taste. Tomato paste. For concentrated tangy flavor. Beef broth. Unless you make your own venison broth, beef broth is the next best option. Of course, any broth works. Red wine. For a richer, deeper flavor. I know not all of you choose to use alcohol in your cooking, so just add more beef broth. Worcestershire sauce. This is my #1 ingredient in any beef or meaty stew. It’s a non-negotiable! Italian seasoning and bay leaves. For herby spice and flavor. Fresh parsley. For garnish.

How to make venison stew

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Don’t skip the searing. Searing locks in the flavor and adds a subtle caramelized exterior to the meat. Reduce any gamey flavors. Not a fan of the gamey taste of venison? Soak the meat in milk for up to 2 days before cooking to reduce the earthy flavor. Alternatively, you can swap the venison for beef stew meat. Be patient. The trick to cooking venison is to go low and slow. Otherwise, the meat will turn out tough and chewy. Your patience will be rewarded! To make it even thicker, make a simple cornstarch slurry and stir it at the end. To make this slurry, combine 1 tablespoon cornstarch with 1 1/2 tablespoons water and whisk together. Omit the potatoes. If you plan on serving the stew over mashed potatoes, polenta, or buttery egg noodles, skip the potatoes.

Storage instructions

To store: Once the stew cools, transfer the leftovers to an airtight container and store them in the fridge for up to 3-4 days. Slow cooker method: Brown venison and sauté vegetables on the stovetop, then transfer to the slow cooker with remaining ingredients, except peas and parsley. Cook on low for 6-8 hours (or high for 4-5), then add peas and parsley before serving. Instant Pot method: Sauté the venison and vegetables in olive oil and butter, then add tomato paste, broth, wine, seasonings, and potatoes. Cook on high pressure for 35 minutes, release pressure, and stir in peas and parsley to finish. To reheat: Microwave in 30-second intervals or heat in a pot set over medium heat. Allow frozen leftovers to thaw overnight in the fridge, or add more reheating time. To freeze: Transfer the cooled stew to a freezer-safe container and freeze for up to three months.