This hearty venison stew is everything you would want it to be with chunks of tender meat, potatoes, and carrots in a rich broth. It is a satisfying way to turn deer meat into a wonderful dinner.
I have been cooking with venison for as long as I can remember. However, most of that time we only saved backstraps and loins.
We needed to make plenty of bulgogi backstrap and backstrap and broccoli after all. The rest was made into ground venison for things like summer sausage, tacos, and venison chili.
This year I have been ticking of some of the recipes that we have been talking about for years but never made. Apparently stews are at the top of that list.
So, we finally enjoyed some rabbit stew and we saved some whole muscle cuts of venison for making stews and roasts.
I really don’t know why we’ve never really done it before. I suppose we just really liked those tacos!
Making the actual stew isn’t that much different than making a beef stew. You can use chunks of backstrap if you want, but a rump or shoulder roast works really well.
I used bacon fat for added flavor and richness because the deer meat is so lean. Just coat it in seasoned flour and brown it up.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
The spicy V8 is a great way to add more depth of flavor. You can use some canned crushed tomatoes if you prefer or just add a little bit more water.
Normally I would serve some hot buttery biscuits with stew, but we had an extra jar of parmesan herb muffin mix left from Christmas. So, I made them instead.
They were delicious with the stew broth soaked inside. Corn muffins would also be a great option.
Like most soups and stews, the leftovers are fabulous. They might even be better than when it was first made.
So, if you are looking for a way to turn a deer roast into something comforting and delicious, this stew recipe is just the thing! Why not put it on your meal plan soon?
Venison Stew
Ingredients
- 2 pounds venison roast
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ⅓ cup bacon fat or other cooking oil
- 1 large onion chopped
- 3 cups chopped carrots
- 4 cups diced potato
- 1 cup chopped celery
- 4 cups beef broth
- 2 cups water
- 1½ cups Spicy V-8 juice
- 2 Tablespoons Worcestershire sauce
- 2 bay leaves
Instructions
- Cut 2 pounds venison roast into 1-inch cubes.
- In a large bowl, stir together ¾ cup all-purpose flour, ½ teaspoon salt, ¾ teaspoon ground black pepper, and ½ teaspoon garlic powder.
- Toss the meat in the flour mixture until coated. (Keep any extra flour mixture.)
- In a large pot (4qt or larger), heat some of the ⅓ cup bacon fat over medium high heat until it starts to ripple. Add the flour coated venison, in batches, browning it on all sides. Once it is browned, remove it from the pan and add the next batch of meat. Add more bacon grease as you go until all of the venison has been browned.
- Put the browned venison back in the pot and add 1 large onion, 3 cups chopped carrots, 4 cups diced potato, and 1 cup chopped celery. Cook for a few minutes.
- Sprinkle any remaining flour mixture over the vegetables and toss to coat. Continue to cook, stirring frequently for about 5 minutes.
- Add the 4 cups beef broth, scraping up any bits stuck to the bottom of the pan as you do.
- Add the 2 cups water, 1½ cups Spicy V-8 juice, 2 Tablespoons Worcestershire sauce, and 2 bay leaves. Continue to cook over medium high heat until it just starts to boil.
- Reduce the heat to medium-low and cover the pan. Simmer for 1½ to 2 hours. The carrots should be cooked through and the meat tender.
- Remove the bay leaves. Taste and adjust the seasoning to your liking. Serve hot.
Video
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
