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Venison Stew from Scratch

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How to make delicious, savory venison stew from scratch! This is our family recipe to use up the deer that is always in our freezers as we have tons of family and friends that are hunters. There is nothing better than a great venison recipe to use up the meat in your freezer.

Venison Stew
Venison Stew

How to Make Venison Stew

Hey guys, it’s Karami, checking in from the farm with a new recipe! I had some deer in my freezer ( fancy pants call it venison, but we call it deer. Plain and simple) and since I use my crockpot year round, it was time for some venison stew from scratch. I enjoy stew any time of year because it is such a filling meal in itself. I admit though I am the first to grab for a package of gravy or mix to add to a stew.

A couple of tips for making venison stew:

  • With venison though I knew that I would have to make up a flavourful gravy. From scratch. If I had known how easy this would have been I would have been braver with my beef stews in the past.
  • Venison can be tough and gamey, tasting – strong, is a good way of putting it- but it’s worth the patience. You have to trim every last bit of fat off of it as the fat is not something you want to eat. It’s not the same as beef, so make sure to trim all of the fat off of the meat before you use in in the venison stew.
Venison Stew from Scratch
Venison Stew from Scratch

Stew is a Great Venison Recipe to Start With

Cooking venison can be challenging mentally – it’s a different flavoured meat, the fat must be trimmed and isn’t something you want ( this is the polar opposite of beef where fat adds SO much to a meal flavour-wise!). Making a simple venison stew is the best way to introduce venison to your family, or to start out cooking wild meat. You don’t want to start with venison steaks or anything that’s harder to cook. Venison is a lean meat naturally even without the fat trimmed, so steaks are hard to get down pat until you have mastered cooking with it in other venison recipes.

Venison Recipe
Venison Recipe

Venison Stew in the Slow Cooker or Stove Top

This venison stew is also the best choice for using venison up because the strong gamey flavour is muted by the other flavours in the stew. Spices, potatoes and carrots, all of these combine together to make the game meat flavour less overpowering in the dish. I find that slow cooking all day long in your crockpot is the best way to go, however you can also make this stew on the stove top. Simply simmer the meat for an hour or so, and then add the vegetables and cook until they are done.

So who has some venison in their freezer that they need to use up before hunting season rolls around again? I know that Karlynn does – and I have been nagging her to try this recipe!

Talk soon,

Karami

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Venison Stew from Scratch, and easy and delicious venison recipe. #wildgame #venison #deer #homesteading #hunting #recipe ##gamemeat

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Venison Stew from Scratch

How to Make Venison Stew from Scratch - it's easier than you think!

Prep Time
20 minutes
Cook Time
4 hours
Course
Main Course
Cuisine
American
Servings
6
Calories
236
Author
Karlynn Johnston

Ingredients

  • 1   deer roast 2-3 lbs
  • 1/4 cup flour
  • 2 tbsp oil
  • 1 whole large onion
  • 3 cloves pressed or minced fresh garlic
  • 1 tbsp worcestershire sauce
  • 1 bay leaf
  • 1/2 tsp oregano
  • 1 tsp salt
  • 4 cups water
  • 3 large potatoes
  • 3 large carrots
  • 1/2 cup water use more water to make more broth if wanted.
  •  

Instructions

  1. Trim as much fat and sinew from the roast. slice into 1 inch cubes or strips. Toss the meat into the flour, coating completely.

  2. Put 2 tbsp oil into large frying pan add meat and garlic and brown meat well.
  3. Place all browned meat into crockpot with sliced onions, worcestershire, bay leaf, oregano, salt and water.
  4. Set crockpot on high and stir occasionally. Cook for 3.5 hours.
  5. Peel potatoes and carrots. Cube potatoes and slice carrots in circles. Add to crockpot and stir. Cook for another hour or until the vegetables are soft.
  6. This recipe will vary a bit for liquid in the stew at the end of cooking due to how much meat you use. Add water as needed at the end to make more sauce if you want but do not add too much as it will water the flavour down.

Recipe Notes

Make sure to trim the fat from the roast.

If you want to make dumplings, use my Crockpot Dumpling Recipe.

Nutrition Information

Calories: 236kcal, Carbohydrates: 22g, Protein: 21g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 63mg, Sodium: 495mg, Potassium: 831mg, Fiber: 3g, Sugar: 2g, Vitamin A: 5095IU, Vitamin C: 16.2mg, Calcium: 61mg, Iron: 6.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karami

Welcome to Prairie Homesteading! I'm the resident writer of all things homesteading here on The Kitchen Magpie. I head up the care of all the animals out on the family farm in rural Alberta. Make sure to check out my Zoe's Best homemade dog treats section and have fun reading about all our homesteading adventures!

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Comments & Recipe Tips Share a tip or comment!

  1. Jen says

    You put flour in the ingredients list but not the recipe. Does it go in with the meat and herbs?

    • Michele says

      Hi Jen,
      You coat the meat in the flour before putting it in the frying pan.

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