Sep 8, 2021

Venison Stew

Updated: Sep 27

This delicious and hearty venison stew recipe is one of my all-time favorite Fall foods. These venison morsels fall-apart tender, and paired with the potatoes and noodles; they make for the perfect bite.

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Looking for more homemade venison recipes? Try my smoked backstrap, boudin sausage and cube steak.

Venison Stew Meat Recipe — Photo by Larry White

My entire family loves this stew, mainly because it contains double carbs (potatoes and pasta). But fear not, it's also filled with a healthy dose of hearty carrots as well. But you can always leave out the noodles.

What is Venison Stew Meat?

Venison stew meat is any cut of deer meat that is suitable for braising. This would be any cut that has a fair amount of connective tissue and silver skin such as shanks, necks, ribs or shoulders.

I like to use arguably the best braising cut on a deer, the neck. It's absolutely my favorite choice when making venison stews or soups. But this dish is just as delicious using boneless shoulder or shanks.

These cuts can come from elk, moose, antelope or deer.

Cooking Options

Dutch Oven: You can braise the venison in a dutch oven on your stove top at a slow simmer until it's tender. You can also place the dutch oven in your oven set to 330 degrees F

Crock Pot: The easiest way (and my favorite way) for deer meat slow cooker stew is to use a crock pot. Place the venison in your slow cooker and pour in enough liquid to cover the meat by around 75 percent. You can cook deer meat on the low setting for around 10 to 12 hours and on your high setting for around 8 to 10 hours.

Instant Pot: The quickest way to reach ultra tender deer meat in the shortest amount of time is to use an instant pot or electric pressure cooker. You can have deer meat that is fall off the bone in around 1 hour.

Adding Flavor to Venison Stew

If you're looking for a little added flavor and texture, try searing your deer meat. You can do this before or after it's been slow cooked. To do this before it has been braised, simply heat a dutch over or a large skillet over medium high heat.

Once the pan is hot add a few tablespoons of olive oil and cook on all sides until the meat is nice and golden brown. You can remove the meat from the pan and deglaze it with a little water. You can now use this glazing liquid to pour into your stew for a superb flavor.

For even more texture, I recommend searing the meat after it has been shredded. Heat a skillet over medium high heat with cooking oil. Once the oil starts to lightly smoke, add the shredded deer meat to the pan and sear in on one side until is has a beautiful looking crust.

Venison Stew Recipe — I like to use venison necks for stews.

MAKE AHEAD AND STORAGE

Make-Ahead: You can make this stew up to 3 days ahead of when you're planning to serve. Just wait to add the pasta until you reheat it.

Storing: This stew will keep in your refrigerator for up to 3 days in an airtight container. You can also cover securely and freeze for up to 2 months. Let thaw in the refrigerator for one whole day before reheating. If needed you can add a little stock to bring the consistency back to where you want it.

How to Reheat: After it has completely thawed, place in a large pot over low heat until completely warmed through. You can also cover and warm in the microwave on the low setting.

Looking for other venison recipes? These are a few of my favorites:

VENISON STEW

Prep Time: 20 Minutes

Cooking Time: 4 t0 5 Hours

Servings: 4

Author: Larry White

INGREDIENTS

2 pounds boneless venison
water or venison stock or beef broth
3 tablespoons olive oil
3 cloves of garlic, minced
1/2 cup sweet onion, small dice
1 cup carrots, peeled and chopped
2 cups potatoes, peeled and cut into 1 inch pieces
1 teaspoon real apple cider vinegar
2 tablespoons dry white wine or sherry
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons sugar
2 tablespoons soy sauce
salt and pepper to taste
2 cups cooked noodles (optional)
1/4 cup green onion, thinly sliced (green parts only)

DIRECTIONS

In a large pot, heat 2 tablespoons of olive oil over medium high heat. Season the venison with salt and pepper. When the oil is hot and begins to shimmer, add the venison neck. Sear the meat on all sides until it is nice and golden brown.
Pour in enough water or venison stock to just cover the meat. Cover and simmer until tender, about 3 to 4 hours. Periodically check the water level. If it gets below the top of the meat, add a little more water or stock to cover.
When the deer meat is fork tender, remove it from the broth. Reserve 4 cups of the cooking liquid to use for step 4. Shred the meat and set aside.
Heat a clean pot over medium heat. Once the oil starts to shimmer add the onions. Cook for 5 to 6 minutes or until translucent. Add the garlic and cook for 2 minutes while stirring to prevent burning.
Add the reserved cooking liquid, soy sauce, wine, vinegar, thyme, rosemary, bay leaves, carrots, and potatoes to the pot. Bring to a slow simmer and cook until the potatoes are almost fork tender, about 12 minutes.
Add the shredded venison and sugar to the pot. Simmer for another 5 to 10 minutes or until the potatoes are tender.
Turn off the heat and add the pre-cooked noodles. Gently stir and cover the pot to warm the noodles through.
Season to taste with salt and black pepper. Garnish with sliced green onions.