Go Back
–+ servings
Bowl of venison stew with chunks of meat, potatoes, carrots, onions and celery in rich broth with some savory parmesan herb muffins nearby.

Venison Stew

The best way to ensure lean venison roasts are tender and delicious is to turn them into a stew. This recipe features a rich broth, lots of veggies and tender chunks of deer.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings: 8 Servings
Author: Carlee

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.)
    Chunks of venison roast coated in seasoned flour, ready to be made into stew.
  • 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.
    Browning coated venison in batches with some browned meat on a cutting board, some in the pot, and the bowl of extra flour nearby.
  • 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.
    Pot of browned venison chunks and veggies coated in extra flour mixture, ready to add the liquid for the stew.
  • 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.
    Pot full of venison stew mixture after the broth, water, and tomato juice have been added, ready to simmer and thicken.
  • 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.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 37g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 106mg | Sodium: 778mg | Potassium: 1230mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8289IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 6mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!