Best 3 Hunters Venison Stew Recipes

Embark on a culinary adventure with our delectable Hunter's Venison Stew, a hearty and flavorful dish that captures the essence of the wild. Crafted with tender venison, succulent vegetables, and a rich, aromatic broth, this stew is a symphony of flavors.

Indulge in the classic Hunter's Venison Stew, a timeless recipe that showcases the natural goodness of venison. For a twist on tradition, try the Venison Stew with Red Wine, where the deep flavors of red wine elevate the stew to new heights. If you prefer a touch of smokiness, the Venison Stew with Smoked Paprika adds a captivating layer of complexity.

For those who enjoy a creamy twist, the Venison Stew with Creamy Mushroom Sauce is an absolute delight, as the velvety sauce envelops the stew in a luxurious embrace. And for a stew with a touch of rustic charm, the Venison Stew with Bacon and Potatoes brings together hearty ingredients for a comforting and satisfying meal.

Each recipe offers a unique culinary experience, ensuring that every venison stew you create is a masterpiece. Whether you're a seasoned chef or a novice cook, these recipes will guide you through the process, allowing you to savor the deliciousness of venison stew in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

THE BEST VENISON STEW YOU'LL EVER HAVE

The Best Venison Stew You'll Ever Have image

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.

Provided by Miss AK

Categories Main Dish

Time 31m

Number Of Ingredients 13

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

Steps:

Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
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.
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.
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.
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.
Serve hot (is amazing with crusty bread).

HUNTER'S VENISON STEW RECIPE - (4.2/5)

Hunter's Venison Stew Recipe - (4.2/5) image

Provided by á-6055

Number Of Ingredients 23

Ingredients

4 pounds venison, bite sized cubes
4 Tablespoons flour
2 teaspoons seasoned flour
8 Tablespoons butter
2 cups Burgundy Wine
1/2 cup dry white wine
2 cups beef bullion, broth
6 carrots, sliced
6 stalks celery with leaves, sliced
2 medium onions, sliced
2 cloves garlic, pressed
4 bay leaves
2 Tablespoons parsley, ,snipped
1/4 teaspoon chives
1/4 teaspoon chervil or parsley
1/4 teaspoon thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup barley
1 pound mushrooms, sliced
5 medium potatoes, cubed
1 cup sour cream
2 teaspoons paprika

Steps:

In a paper bad, shake together the venison, flours and salt until meat is coated. Melt some of the butter in a Dutch Oven over medium heat; Brown venison in batches and remove and reserve. Don't overcook. Return lightly browned meat to Dutch oven. Add burgundy, white wine, bouillon; bring to a boil; add carrots, celery,onions, garlic, bay leaves, parsley, chives, chervil, thyme, salt & pepper & barley. Cover and simmer for one hour. Add mushrooms and potatoes and simmer 20 minutes more until all is tender. Stir in sour cream and paprika and simmer 10 minutes. I tend to start this around noon time and let simmer very slow all day until dinner time. Melts in your mouth!

VENISON STEW

Venison Stew image

I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

Steps:

In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

Choose the Right Cut of Venison: Opt for venison that is tender, such as loin, tenderloin, or shoulder. Avoid using tougher cuts like the shank or neck.
Marinate the Venison: Marinating the venison overnight in a flavorful mixture of herbs, spices, and liquids helps tenderize the meat and infuse it with delicious flavors.
Brown the Venison: Before stewing, brown the venison in a hot skillet. This step adds a rich, caramelized flavor and helps seal in the juices.
Use a Dutch Oven or Slow Cooker: Both Dutch ovens and slow cookers are excellent options for stewing venison. Dutch ovens provide more control over the cooking process, while slow cookers offer hands-off convenience.
Add Aromatic Vegetables: Incorporate aromatic vegetables like onions, carrots, celery, and garlic to enhance the stew's flavor base.
Choose a Robust Liquid: Use a flavorful liquid like beef broth, red wine, or a combination of both for the stewing liquid. This adds depth and richness to the stew.
Simmer Low and Slow: Allow the stew to simmer over low heat for an extended period, allowing the flavors to meld and the venison to become fall-apart tender.
Season to Taste: Before serving, taste the stew and adjust the seasoning if needed. Consider adding herbs, spices, or a splash of acid like lemon juice or vinegar to balance the flavors.

Conclusion:

Hunter's venison stew is a hearty, flavorful dish that showcases the deliciousness of venison. By following these tips and using high-quality ingredients, you can create a comforting stew that is sure to warm you up on a cold day. Whether you prefer using a Dutch oven or a slow cooker, this recipe offers flexibility in cooking methods, allowing you to adapt it to your kitchen setup and schedule. Enjoy this venison stew as a standalone meal or serve it over mashed potatoes or egg noodles for a complete and satisfying dinner.