Venison Stew Recipes So Good People Won't Know What They're Eating!

I'm baffled. . . some people claim to not like deer meat. Venison stew recipes can be lip-smackin' good. And healthy, too. Deer are browsers so they don't ordinarily put on a lot of fat. They are very similar to grassfed sheep, beef or goats. Deer have almost no marbling (fat inside the muscles) so any excess fat can be trimmed off the exterior of the meat.

Spiced Just Right Venison Stew Recipe

Our daughter created this Spiced Just Right Venison Stew Recipe. It received rave notices from our whole family.

About 1 lb Venison, cubed
2-3 Red Potatoes, unpeeled
1 onion
3 cloves garlic
4 cups Chicken Stock
(I used bouillon-- 4 cubes dissolved in 4 cups boiling water)
3 Tablespoons Cornstarch
Olive Oil
Bacon lard, or oil for frying
Dried Chives
Dried Basil
Dried Oregano
(These were the spices I had on hand)

Pre-heat oven to 400°F. Wash and cube potatoes, dice onions and garlic. Combine in a casserole and toss with olive oil, salt, pepper and dried spices. Begin roasting in oven.

Melt bacon lard or put oil in a skillet and begin to heat with medium-high heat. Mix together flour, salt, pepper and other spices if desired. Dredge cubed venison in the flour mixture and brown the floured meat, working in batches to avoid over crowding. When finished with a batch, add to casserole in oven.

Begin making stock by dissolving 4 bouillon cubes in 4 cups of water. In a small bowl, mix together 3 Tablespoons cornstarch with 1/2 cup stock. When thoroughly mixed, add to the boiling stock and stir until combined.

Add stock to casserole and bake, stirring occasionally, until meat is done and potatoes are tender.

Actually, this is more of a venison casserole than a stew, but since our family started calling it a stew, we have kept the name. It's delicious!

Easy Venison Stew Recipe for the Oven

Oven-browning is an unconventional but effective way to brown meat without adding extra fat. Tender venison and chunky vegetables cook slowly in the oven to create a flavorful main dish.

2 pound boneless venison round tip trimmed of fat
2-3 Tbsp all-purpose flour
1 1/2 cups water
6 medium-size carrots (about 1 1/4 lbs. total), sliced about 1 inch thick.
1/2 pound small mushrooms or quartered large mushrooms
2 small red onions (about 6 oz. total), quartered lengthwise
1/2 cup finely chopped parsley

Cut venison into 1-inch cubes; coat with flour, shaking off excess.

Arrange cubes slightly apart in an ungreased 9 X 13-inch baking dish or pan. Bake, uncovered, in a 500°F oven for 20 minutes.

Remove dish from oven and let cool for about 5 minutes; meanwhile, reduce oven temperature to 350°F. Gradually add water to dish, stirring to loosen any browned bits.

Add carrots, mushrooms, onion, and all but 1 Tbsp of the parsley. Cover lightly. Bake until venison is very tender, stirring once or twice (about 2 1/2 hours).

Season to taste with salt and garnish with remaining parsley.

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