The Best Venison Stew You'll Ever Have

The Best Venison Stew You'll Ever Have

This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It's packed with veggies and simple ingredients. Gluten free, dairy free, paleo, Whole30 friendly.

Ingredients

  • 1 lb. venison

    diced with all sinew removed – I used leg meat*

  • 1 Tbsp. olive oil
  • 2 and 1/2 cups diced potatoes

    I left the skin on, about 3 medium potatoes

  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 large onion

    diced

  • 2 garlic cloves

    minced

  • 2 tsp. herbs de Provence*
  • 1 tsp. salt
  • 3/4 tsp. black pepper
  • 1 15 0z. can diced tomatoes
  • 4 cups unsalted beef stock or venison stock
  • 3-4 dashes Worcestershire sauce

Directions

  1. 1

    Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.

  2. 2

    Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.

  3. 3

    When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside. 

  4. 4

    Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften. 

  5. 5

    Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.

  6. 6

    Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender. 

  7. 7

    Serve hot (is amazing with crusty bread).

The Best Venison Stew You'll Ever Have

The Best Venison Stew You'll Ever Have

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