Heart Venison Stew
This Venison Stew recipe is rich, hearty, and the perfect way to use your deer meat from hunting season. Tender venison, potatoes, carrots, and warm spices come together for a cozy, stick-to-your-ribs kind of meal.
Servings: 5 servings
Calories: 256kcal
Ingredients
- 2 Tablespoons olive oil divided
- 1 ½ pounds venison stew meat cut into 1-inch cubes
- ⅓ cup carrots chopped
- ⅓ cup onion chopped
- ⅓ cup celery chopped
- 3 garlic cloves finely chopped
- 2 teaspoons tomato paste
- 2 cups beef broth divided
- 2 cups red potatoes chopped
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon granulated garlic
- 1 teaspoon dried parsley
- 1 teaspoon salt or to taste
Instructions
- Heat 1 Tablespoon olive oil in a large skillet over high heat. Add the venison pieces and cook for 5–7 minutes, stirring occasionally so all sides are browned. Transfer the venison to a large pot or Dutch oven.
- Reduce the heat in the skillet to medium-low heat. Add remaining oil. Add the carrots, onion, and celery, and sauté for 5 minutes, stirring occasionally.
- Stir in garlic and tomato paste. Cook for 30-60 seconds until garlic is fragrant. (Take care not to burn the garlic.)
- Stir in 1 cup beef broth, scraping up any browned bits from the pan. Bring to a simmer, cover, and cook for 5 minutes.
- Add the sauteed vegetables and broth to the pot with venison. Add cumin, paprika, granulated garlic, parsley and salt. Stir well. Simmer on low for 60 minutes.
- After 60 minutes, add the potatoes and the remaining 1 cup of broth. Continue cooking for another 30 minutes, or until potatoes and venison are fork-tender.
- Serve hot, garnished with fresh herbs if desired.
Notes
Instructions
Notes
- For extra flavor, swap half the beef broth with red wine.
- This stew can be made ahead—flavors deepen after resting overnight in the fridge.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 8g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 116mg | Sodium: 929mg | Potassium: 725mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1596IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 5mg
