There are many venison stew recipes, why not mix it up? In this post, I have listed 10 easy, healthy, and hearty venison stew recipes.
If you’re looking for more venison recipes you may like my other blog post:
15 Ground Venison Recipes | Tasty, Quick, Easy, and Healthy Recipes
Enjoy!
10 Best Venison Stew Recipes
Venison Goulash Stew
Venison Goulash Stew
Equipment
- Large saucepan with a lid
Ingredients
- 750 g venison stewing meat diced
- 50 g plain flour
- 2 onions Onions roughly chopped
- 3 clove garlic finely chopped
- 1 tbsp tomato paste
- 2 tbsp paprika
- ½ tsp ground caraway seed
- 1 bay leaf
- 400 g tinned chopped tomatoes
- 500 ml venison stock / beef stock
- 200 ml sour cream
- 1 tbsp parsley chopped
- to taste salt
- to taste black pepper
Instructions
- Season the diced venison with salt and black pepper then coat in flour.
- Place a large saucepan on a high heat and brown the venison on all sides.
- When the meat is browned add the onions and cook for 5 minutes.
- Reduce the heat of the saucepan to medium and add the garlic, tomato paste, paprika and caraway seed. Stir to combine and cook for 1 minute.
- Then pour in the tinned tomatoes, venison stock and bay leaf.
- Bring the goulash to a boil then reduce the heat to a simmer and cover the stew with a lid. Cook for the venison for 3 hours, until tender.
- Once the meat is cooked remove the saucepan from the heat and stir in the sour cream. Serve over egg noodles or mashed potatoes, garnished with chopped parsley.
Venison Mulligan Stew
Venison Mulligan Stew
Equipment
- Large mixing bowl
- Large saucepan with a lid
Ingredients
- 50 g plain flour
- 300 g venison stewing meat diced
- 2 tbsp vegetable oil
- 500 ml venison stock / beef stock
- 1 bay leaf
- 2 carrot roughly chopped
- 1 onion roughly chopped
- 2 potato roughly chopped
- 1 stick celery roughly chopped
- 150 g frozen peas
- 150 g frozen sweetcorn
- salt to taste
- black pepper to taste
Instructions
- Into a large mixing bowl add the flour, diced venison, salt and black pepper, then mix well.
- Place a large saucepan on a medium heat and add the vegetable oil. When the oil is hot add the floured venison and brown well on all sides.
- Pour the venison stock over the seared meat and add the bay leaf. Bring the stew to a boil then reduce the heat to a simmer. Cover the pan with a lid and cook for 2 hours on a low heat.
- After 2 hours tip in the carrot, onion, potato and celery, continue to cook for a further 45 minutes.
- Finally add the frozen peas and frozen sweetcorn, remove the saucepan from the heat and allow it to stand for 15 minutes.
- Serve the venison mulligan stew as a complete meal, packed with hearty vegetables.
Venison Cassoulet Stew
Venison Cassoulet Stew
Equipment
- Large saucepan with a lid
Ingredients
- 1 tbsp lard / vegetable oil
- 6 venison sausages
- 100 g bacon lardons
- 2 onion finely chopped
- 3 carrot finely chopped
- 2 stick celery finely chopped
- 2 clove garlic crushed
- 1 tbsp tomato paste
- 200 ml white wine
- 400 g canned tomatoes
- 1 bay leaf
- 200 ml beef stock
- 400 g canned white beans drained
- 1 tbsp red wine vinegar
- salt to taste
Instructions
- Place a large saucepan on a medium heat and add the lard. Once hot, add the venison sausages and brown well on all sides, approximately 4 minutes. When browned remove the sausages from the pan and set aside.
- Next add the bacon lardons, cook for 5 minutes until browned and crispy then remove from the pan and set aside.
- To the same pan containing the fat from the venison sausages and bacon lardons add the diced onion, carrot and celery. Cook the vegetables on a low heat for 10 minutes, until softened.
- Then stir in the garlic and tomato paste, cook out for 2 minutes.
- Turn the heat up and pour in the wine, reduce the wine by half to burn off the alcohol.
- Add the canned tomatoes, bay leaf, beef stock, bacon lardons and venison sausages back to the saucepan. Bring the sauce to a simmer and cover with a lid, cook for 45 minutes.
- After 45 minutes of cooking, stir in the canned white beans and cook for a further 15 minutes. Add a splash of water if the sauce has over-reduced.
- Finish by seasoning with salt and red wine vinegar, serve with mashed potatoes or crusty bread.
West African Venison Peanut Stew
West African Venison Peanut Stew
Equipment
- Large saucepan with a lid
Ingredients
- 2 tbsp vegetable oil
- 1 onion roughly chopped
- 500 g venison loin cut into 5cm pieces
- 2 clove garlic finely sliced
- 2 tbsp tomato paste
- 4 large fresh tomatoes roughly chopped
- 80 g peanut butter
- 500 g sweet potato peeled and chopped in small cubes
- 500 ml vegetable stock
- 400 g spinach
- 1 scotch bonnet chilli whole
- salt to taste
Instructions
- Place a large saucepan on a medium heat and add the vegetable oil. When the oil is hot stir in the onions and cook for 5 minutes.
- Season the venison loin with salt then add the meat to the saucepan, sear on all sides, approximately 4 minutes.
- Next stir in the garlic and tomato paste, cook for 2 minutes. Then add the chopped tomatoes and cook down for 5 minutes.
- Stir in the peanut butter, sweet potato, spinach, vegetable stock and bring to a boil.
- Reduce the saucepan to a simmer then add the whole scotch bonnet chilli, careful not to break it. Cover the pan with a lid and cook for 45 minutes on low.
- Remove the scotch bonnet chilli and discard, then season the peanut stew with salt to taste. Serve with boiled rice or crusty bread.
Venison Cream Stew
Venison Cream Stew
Equipment
- Large mixing bowl
- Large saucepan with a lid
Ingredients
- 2 tbsp vegetable oil
- 800 g venison shoulder cut into 5cm pieces
- 100 g plain flour
- 1 onion roughly chopped
- 1 stick celery roughly chopped
- 4 clove garlic finely sliced
- 500 ml white wine
- 3 sprig thyme
- 500 ml venison stock / beef stock
- 100 ml double cream
- salt to taste
- black pepper to taste
Instructions
- To a large mixing bowl add the flour and venison then season with salt and black pepper.
- Place a large saucepan on a medium-high heat and add the vegetable oil. Sear the floured venison in the hot oil until browned all over, approximately 5 minutes. Once seared remove the meat from the pan and set aside.
- 3.
- To the same saucepan add the onions and celery, cook for 5 minutes, until softened. Then add the garlic and cook gently for 2 minutes.
- Pour the white wine into the saucepan to deglaze.
- Once the wine has reduced by half add the thyme, seared venison and venison stock. Bring the stew to a boil then reduce to a simmer and cover with a lid.
- Simmer the stew for 3 hours until the meat is tender.
- After 3 hours stir in the cream and mix to combine, season with salt to taste. Serve the venison cream stew with rice, potatoes or roasted vegetables.
Moroccan Venison Tagine Stew
Moroccan Venison Tagine Stew
Equipment
- Large ovenproof saucepan with a lid
Ingredients
- 2 tbsp vegetable oil
- 800 g venison shoulder diced in 5cm cubes
- 2 onion thinly sliced
- 2 red pepper thinly sliced
- 1 red chilli sliced
- 2 clove garlic finely chopped
- 1 tbsp tomato paste
- 400 g canned chopped tomatoes
- 600 ml venison stock / beef stock
- 100 g dried apricot halved
- 50 g dates halved
- 75 g sultanas
- 2 star anise
- 1 stick cinnamon
- 1 pinch saffron
- 2 tbsp coriander chopped
- 1 tbsp honey
- 200 g canned chickpeas drained
Instructions
- Place a large ovenproof pan on a high heat and add the vegetable oil.
- Season the diced venison shoulder with salt then add the meat to the pan. Brown all over then remove the meat from the pan and set aside.
- Into the same pan add the onion and red pepper, cook for 5 minutes. Then add the garlic, red chilli and tomato paste, cook for 2 minutes.
- To the saucepan add the canned tomatoes, venison stock, apricot, dates, sultanas, star anise, cinnamon, saffron and diced venison shoulder. Bring the stew to a simmer then place on a lid and transfer to the oven.
- Cook the tagine for 2 hours until the lamb is tender and sauce thickens.
- Once cooked remove the star anise and cinnamon. Stir in the coriander, honey and chickpeas, mix to warm through then serve hot with rice or couscous.
Venison Irish Stew
Venison Irish Stew
Equipment
- Large Ovenproof Pan
- Large saute pan
Ingredients
- 2 tbsp vegetable oil
- 500 g venison leg/shoulder diced to 5cm pieces
- 1 kg potatoes peeled and quartered
- 1 onion sliced
- 1 leek finely sliced
- 2 carrot roughly chopped
- 2 tbsp plain flour
- 1 l venison stock / beef stock
- 1 tbsp thyme leaves
- 1 tbsp parsley chopped
- salt to taste
Instructions
- Preheat an oven to 180C degrees. Place a large saute pan on a high heat and add the vegetable oil.
- Season the diced venison with salt and then brown in the pan, in batches if necessary. When the venison is browned all over remove from the pan and set aside on a plate.
- Reduce the heat to low then pour the flour into the pan and mix well. Cook out the flour for 2 minutes then gradually add the venison stock. Keep stirring to create a smooth thick sauce.
- Into the large ovenproof pan layer half of the venison then top with half of the potatoes, onions, leek and carrot. Repeat the process with the second half of the ingredients to form a second layer.
- Pour the thickened venison stock and thyme leaves into the saucepan then cover with a lid.
- Transfer the Irish stew to the oven and cook for 1 hour.
- The meat and vegetables should be tender after 1 hour, season with salt to taste. Remove from the oven and serve sprinkled with freshly chopped parsley.
Beer-Braised Venison Stew
Beer-Braised Venison Stew
Equipment
- Large ovenproof dish with a lid/ Dutch oven
- Vegetable Peeler
Ingredients
- 2 tbsp vegetable oil
- 20 g dried mushrooms
- 1 venison neck approximately 2kg
- 2 carrot roughly chopped
- 2 onion roughly chopped
- 2 stick celery roughly chopped
- 2 clove garlic finely chopped
- 800 ml beer
- 1 orange
- 1 stick cinnamon
- 1 sprig rosemary
- 1 sprig sage
- 1 sprig thyme
- 1 bay leaf
- salt to taste
Instructions
- Into a large bowl add the dried mushrooms and pour over 1 litre of boiling water. Allow the mushrooms to soak for 20 minutes. Preheat an oven to 160C degrees.
- Place a large ovenproof saucepan on a high heat and add the vegetable oil. Season the venison neck with salt then sear on all sides until well browned, then remove from the pan and set aside.
- Turn the heat down to medium and add the carrot, onion and celery to the saucepan. Cook for 3 minutes until lightly browned then add the garlic and soaked mushrooms, cook for 2 minutes.
- Pour the mushroom soaking liquid and the beer into the saucepan and bring to a boil. Skim the liquid then reduce to a simmer.
- Peel the zest of an orange into the saucepan and add the cinnamon, rosemary, sage, thyme, bay leaf and venison neck.
- Ensure the neck is covered with liquid, top up with water if needed. Place a lid on the pan then transfer to the oven and cook for 4 hours.
- Remove the pot from the oven, the neck should be falling off the bone, if it is not then top up with more liquid and continue to cook.
- Take the neck out of the pan and remove the meat from the bone. Then place the pan of sauce and vegetables on the stove and reduce by half, season with salt to taste.
- Combine the venison meat with the reduced sauce and serve with boiled potatoes and vegetables.
Venison Lancashire Hotpot
Venison Lancashire Hotpot is a delishous venison stew
Equipment
- Large saute pan
- Large ovenproof saucepan with a lid
Ingredients
- 1 tbsp vegetable oil
- 800 g venison neck cut to 5cm pieces
- 2 venison kidney / lamb kidney soaked in milk and prepared, roughly chopped (optional)
- 2 tbsp butter
- 3 onion thinly sliced
- 1 tbsp plain flour
- 750 ml vegetable stock hot
- 1 tbsp worcestershire sauce
- 1 bay leaf
- 800 g potato peeled and thinly sliced
Instructions
- Preheat an oven to 170C degrees. Place a large saute pan on a high heat and add the diced venison neck, seasoned with salt. Brown well all over then remove and set aside on the plate. Repeat the same process for the venison kidneys if using.
- Into the same saute pan add one tablespoon of butter and the sliced onions. Cook on a medium-high heat and brown the onions well for 15 minutes.
- Tip the flour into the browned onions and stir to combine, cook out for 2 minutes.
- Gradually pour the hot vegetable stock into the onions and flour to form a smooth sauce, then add the worcestershire sauce and bay leaf.
- Into the large ovenproof saucepan add the browned venison neck and kidneys then pour over the onions and sauce from the saute pan.
- Top the saucepan with a layer of potatoes and drizzle over a tablespoon of butter, overlapping to encase the meat and sauce.
- Place a lid on the saucepan and transfer the venison lancashire hotpot to the oven for 1 hour.
- After 1 hour remove the lid from the saucepan and continue to cook the hotpot for 45 minutes more.
- The potatoes should be crisp and golden and the venison tender. Allow to cool outside the oven for 15 minutes then serve with roasted vegetables.
Venison Bourguignon Stew
How To Cook Venison Bourguignon Stew
Equipment
- Large ovenproof saucepan with a lid
- Medium Saute Pan
Ingredients
- 1 tbsp vegetable oil
- 200 g pancetta/smoked bacon diced small
- 1 kg venison stewing meat cut into 5cm pieces
- 1 tbsp flour
- 1 onion roughly chopped
- 1 carrot roughly chopped
- 2 clove garlic finely chopped
- 1 tbsp tomato puree
- 500 ml red wine
- 500 ml venison stock/beef stock
- 400 g pearl onions peeled
- 1 bay leaf
- 1 tbsp butter
- 250 g chestnut mushroom cut in four
- 1 tbsp parsley chopped
- salt to taste
Instructions
- Preheat an oven to 180C degrees. Place a large ovenproof saucepan on a high heat and add the vegetable oil.
- Then add the diced pancetta to the saucepan and cook until crisp, approximately 3 minutes. Remove the browned pancetta from the pan and set aside.
- Dust the venison in flour and salt, then add the meat to the saucepan and brown well on all sides. When browned remove the venison from the pan and set aside with the pancetta.
- Reduce the heat to medium then into the same pan add the chopped onion and carrot, cook for 5 minutes until softened. Then add the garlic and tomato paste, cook for 2 minutes.
- Stir back in the browned pancetta and venison then top with red wine, venison stock and pearl onions.
- Bring the saucepan to a boil then cover with a lid and transfer to the oven for 2 hours.
- While the bourguignon is cooking, prepare the mushrooms. Place a medium saute pan on a medium heat and add the butter.
- Once the butter has melted add the mushrooms and cook for 4 minutes then remove from the heat. Pour the mushrooms into the saucepan of bourguignon and continue to cook for 30 minutes more.
- Remove the venison bourguignon stew from the oven and garnish with fresh parsley, serve with mashed potatoes.
Final Thoughts
I hope you’ve learned some good ideas for your next venison stew. If you have any suggestions or questions leave them in the comments below.
Don’t forget to check out my additional venison recipe posts:
15 Ground Venison Recipes | Tasty, Quick, Easy, and Healthy Recipes
