Stovetop venison stew is my cold-weather weekend pot. Neck or shoulder goes in first for a slow simmer, then carrots and potatoes. I reduce the broth until it glosses a spoon and balance it with soy, wine, and a little cider vinegar. My family likes it extra hearty so we add in a handfull of cooked noodles at the end.
Browse my Venison Recipes Guide for more options, including Slow Cooker Venison Stew, Venison Pie, and Venison Bourguignon.
Why the stovetop method works for venison
Stovetop venison stew gives you full control. You brown deer meat (neck, shoulder or shanks) to build fond, cover with stock, and hold a lowthe reserved broth so they keep their simmer so collagen turns to gelatin without boiling the veg to mush. The vegetables finish in reserved broth so they keep shape. A small splash of white wine or sherry, soy for umami, and cider vinegar for brightness balance the sauce without hiding the deer.
Key Cooking Tips
Best cuts
Neck, shoulder, or shank are ideal. They have a fair amount of connective tissue that melts and gives the broth body.
Brown and Build Fond
Use a wide pot to get good color on the meat before adding liquid. Fond on the bottom of the pot is free flavor. Scrape it up with a wooden spoon when you add stock.
Remove the Meat After its Tender
Add just enough stock to cover the meat. Keep the simmer gentle and slow. After the meat is fork tender, remove it before you continue to cook the stew. This will ensure that it doesn’t overcook. You will add it back in later.-
Veg Size and Timing
Cut carrots and potatoes into 1-inch pieces so they cook evenly. The venison is already cooked at this point, so you’re purely focused on the vegetables at this point.
Balance and Umami
Soy sauce deepens the stew without overpowering it. White wine or sherry adds brightness. And a teaspoon of good-quality apple cider vinegar wakes up the finish.
Noodles are Optional
If you like deer stews hearty like I do, fold in cooked noodles off the heat and let them rest a minute to warm through. Any style noodle will work so long as they aren’t too thin.
Season taste Season
Season the venison and the stew at the beginning. At the end of the cooking process check and adjust seasoning as needed. You can add more salt, pepper, herbs, or green onions.
Method Walkthrough
- Brown the meat
Heat 2 tablespoons olive oil in a wide pot over medium high. Season venison with salt and black pepper. Brown in batches until well colored. Remove to a plate. - Build the base
Lower heat to medium. Add the remaining oil if needed. Cook onion until translucent, 5 to 6 minutes. Stir in garlic for 1 to 2 minutes. Scrape up any fond. - Simmer the venison
Return meat to the pot. Add enough venison stock or beef broth to just cover. Add bay leaves, thyme, and rosemary. Bring to a gentle simmer, cover slightly, and cook until fork tender, about 3 to 4 hours. Skim as needed. - Pull and reserve
Lift out the meat. Reserve about 4 cups of the cooking liquid. Shred the venison into bite size pieces. - Cook the vegetables
In a clean pot, add the reserved broth, soy sauce, white wine or sherry, cider vinegar, carrots, and potatoes. Simmer until the potatoes are almost tender, about 12 minutes. - Combine and reduce
Add the shredded venison and sugar. Simmer 5 to 10 minutes until the vegetables are tender and the broth lightly coats a spoon. Adjust salt and black pepper. - Finish
Fold in cooked noodles if using. Rest 2 to 3 minutes so they warm through. Garnish with sliced green onions and serve.
Frequently Asked Questions
Plan on 3 to 4 hours at a gentle simmer for neck or shoulder until fork tender. Smaller leg cubes can finish in 1.5 to 2 hours. Doneness = a fork slides in easily.
Neck, shoulder, and shank. They’re collagen-rich, so time turns them tender and gives the broth substance. Skip backstrap and tenderloin.
Yes. A hard sear builds fond the simmer pulls into the broth for deeper flavor. Work in batches, don’t crowd the pot, and deglaze to capture every brown bit on the bottom.
Make Ahead and Storage
- Make ahead: Cook up to 3 days early. Hold the noodles for serving. Cool to room temperature, then cover and refrigerate.
- Storage: 3–4 days in the fridge or freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently over low heat with a splash of stock or water. Add noodles at the end so they don’t overcook.
More Venison Stew and Soup Recipes
- Slow Cooker Venison Stew
- Venison Bourguignon
- Venison Pozole
- Venison Soup with Vegetables and Barley
- Venison and Dumplings
Lastly, if you make this venison stew recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Stovetop Venison Stew
Ingredients
- 2 pounds boneless venison, cut into 2 inch pieces
- Venison stock or beef broth
- 3 tablespoons olive oil
- 3 cloves 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 black pepper, to taste
- 2 cups cooked noodles, (optional)
- 1/4 cup green onions, thinly sliced (green parts only)
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium-high heat. Season the venison with salt and black pepper. When the oil shimmers, add the venison. Sear on all sides until nicely browned.
- Pour in enough venison stock or beef broth to just cover the meat. Cover and simmer until tender, about 3 to 4 hours. Check the liquid periodically and add more stock as needed to keep the meat covered.
- When the meat is fork tender, remove it from the pot. Reserve 4 cups of the cooking liquid for Step 5. Shred the venison and set aside.
- Heat a clean pot over medium heat with the remaining 1 tablespoon olive oil. Add the onion and cook 5 to 6 minutes until translucent. Add the garlic and cook 2 minutes, stirring to prevent burning.
- Add the reserved cooking liquid, soy sauce, white wine or sherry, cider vinegar, thyme, rosemary, bay leaves, carrots, and potatoes. Bring to a gentle simmer and cook until the potatoes are almost fork tender, about 12 minutes.
- Add the shredded venison and sugar. Simmer 5 to 10 minutes, until the potatoes are tender and the broth tastes balanced.
- Turn off the heat and fold in the cooked noodles, if using. Cover briefly to warm the noodles through.
- Season to taste with salt and black pepper. Garnish with sliced green onions.
NOTES
- Stock: venison or beef both work.
- Umami: soy sauce as written, or Worcestershire if preferred.
- Vegetables: keep potatoes and carrots at 1 inch for even cooking. Turnips are a great substitute.
For a quick thickening, stir in a cornstarch slurry. A little bit goes a long way. Cuts of Venison and Timing
Neck and shoulder usually take 3 to 4 hours at a gentle simmer. Smaller leg cubes can finish in 1.5 to 2 hours. Doneness is fork tender. Serving
Finish with sliced green onions or parsley. Serve as is, with crusty bread, or fold in cooked noodles while still hot for a heartier stew.
2 thoughts on “Venison Stew”
Good stuff ol boy
Best stew ive eaten in a bit man.