There’s something absolutely magical about a bubbling pot of venison stew on a chilly evening. This Easy Venison Stew Recipe is the kind of comfort food that feels fancy enough for dinner guests but simple enough for a weeknight meal. I’ve been making this for years, and it never disappoints.
Venison has such a beautiful, rich flavor that deserves to be celebrated. Unlike beef stew, venison has a slightly gamey taste that becomes incredibly tender and delicious when braised low and slow. The key to making this recipe truly special is not overthinking it—quality ingredients and patience are your best friends here.
This stew is perfect served over creamy mashed potatoes or with crusty bread for soaking up every last drop of that incredible sauce. The aromatics—garlic, onions, and fresh herbs—create a base that’s absolutely irresistible. I love how the red wine adds depth and complexity, making this feel like a restaurant-quality dish you’ve made at home.
What makes this venison stew so easy is that once you’ve done the initial browning and sautéing, everything comes together in one pot. There’s minimal cleanup, maximum flavor, and the house smells absolutely divine while it’s cooking. This is the kind of recipe that makes you feel like a confident home cook, even if you’ve never worked with venison before.
I recommend using venison from a trusted source—whether that’s a local hunter, butcher shop, or specialty meat purveyor. The quality of your meat will directly impact the final dish. Trim away any silver skin or excessive fat, as venison can have a stronger flavor if too much of the outer layer is left on.
For sides, consider pairing this with roasted root vegetables or a simple fresh coleslaw for brightness. You could also serve it over egg noodles or with polenta for something different. The versatility of this stew makes it perfect for any occasion.
Best of all? This venison stew tastes even better the next day, making it ideal for meal prep or having leftovers for lunch. The flavors continue to develop and meld together, creating an even more complex and satisfying dish. For more inspiration with game meats, check out Serious Eats’ venison collection and Bon Appétit’s game meat guide. You’ll find that venison is far more approachable than many home cooks think, and this stew is the perfect introduction to cooking with it.
Whether you’re a seasoned hunter looking to use your harvest or someone curious about cooking with venison for the first time, this recipe delivers impressive results with straightforward technique. Let’s get started on creating something truly special!
Ingredients
- 3 pounds venison chuck or shoulder, cut into 1.5-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 3 medium yellow onions, diced
- 4 cloves garlic, minced
- 2 cups red wine (a good quality dry red like Pinot Noir or Burgundy)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 pound baby potatoes, halved
- 8 ounces pearl onions, peeled
- 2 medium carrots, cut into 1-inch pieces
- 8 ounces mushrooms, quartered
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Sea salt and cracked pepper for finishing
Instructions
- Pat the venison cubes dry with paper towels. This is crucial for proper browning and developing a flavorful crust.
- Season the venison generously with kosher salt and freshly ground black pepper on all sides.
- Heat 1.5 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Working in batches to avoid crowding the pot, brown the venison cubes for 3-4 minutes per side until deeply caramelized. Set the browned venison aside on a plate.
- Add the remaining 1.5 tablespoons of olive oil to the pot and reduce heat to medium.
- Add the diced onions and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and turn translucent.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
- Pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot (this is called deglazing).
- Let the wine reduce by half, about 4-5 minutes, concentrating the flavors.
- Return the browned venison to the pot along with any accumulated juices.
- Add the beef broth, bay leaves, and fresh thyme sprigs. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low. Partially cover the pot and let it simmer gently for 1 hour.
- Add the baby potatoes, pearl onions, and carrots to the pot.
- Continue simmering for another 45 minutes until the venison is very tender and the vegetables are cooked through.
- Add the mushrooms and cook for an additional 10-15 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- If you prefer a thicker stew, slowly stir in the cornstarch slurry and simmer for 2-3 minutes until the sauce reaches your desired consistency.
- Remove the bay leaves and thyme sprigs before serving.
- Ladle the venison stew into bowls and garnish with fresh chopped parsley and a crack of sea salt and pepper.
Pro Tips
- Making this venison stew is all about patience and quality ingredients. Here’s what you need to know for success:
- Venison cuts matter: Use chuck or shoulder cuts rather than tenderloin, which can become tough when braised. These tougher cuts have more connective tissue that breaks down beautifully during the long cooking process, resulting in incredibly tender meat.
- Browning is essential: Don’t rush the browning step. This creates the fond (those flavorful browned bits) that gives your stew its deep, complex flavor. Brown in batches so you’re not steaming the meat.
- Wine selection impacts flavor: Choose a wine you’d actually drink. The wine reduces and concentrates, so avoid anything too acidic or cheap. Pinot Noir or a good Burgundy works beautifully with venison’s gamey notes.
- Temperature control matters: Keep the stew at a gentle simmer, not a rolling boil. High heat can make the venison tough and rubbery. Low and slow is the way to go.
- Make it ahead: This stew actually tastes better the next day or even two days later. Make it ahead and reheat gently over low heat. The flavors continue to develop and meld beautifully.
- Storage and freezing: Store in the refrigerator for up to 4 days in an airtight container. It also freezes exceptionally well for up to 3 months. Freeze in portion-sized containers for easy reheating.
- Vegetable variations: Feel free to swap vegetables based on what you have. Parsnips, celery root, or turnips would be wonderful additions. Just adjust cooking times accordingly based on vegetable density.
- Thickening options: If you don’t want to use cornstarch, you can mash some of the cooked potatoes into the broth for a natural thickener, or simply cook uncovered for the last 30 minutes to let some liquid reduce.
- Serving suggestions: Pair with egg noodles, mashed potatoes, polenta, or crusty bread. A simple green salad cuts through the richness beautifully.