Venison Stew Meat Recipes
If you have a package of venison stew meat in the freezer and aren’t sure what to make with it, this collection is a good place to start. My collection of venison stew meat recipes goes beyond a basic deer stew. There are plenty of ways to turn those cubes of deer meat into fork-tender morsels.
Whether you want to braise it, slow-cook it, or pressure-cook it, I’m sure you’ll find something that suits your fancy. However, there is a bit of nuance with stew meat, so I’ll cover that below before you get started cooking.
What Is Venison Stew Meat?
Venison stew meat isn’t one specific cut of deer. It’s generally cubed or diced meat from cuts that benefit from long, moist cooking. Venison stew meat can consist of meat from the shoulder, neck, shanks, round steaks, and sirloin tip.
All of these cuts, minus the round steaks, contain a fair amount of connective tissue. This connective tissue is what breaks down and gives you the most tender piece of deer meat possible. That said, it is a myth that you must trim the silverskin and other connective tissue from stew meat to make it tender.
If you have your venison processed at a commercial facility, chances are you’ll receive a mixed bag of meat. This means your packages will most likely consist of a mixture of all the cuts I listed.
So if you notice differences in cooking times and tenderness, this is usually the culprit.
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