The Best Venison Stew Recipe

This hearty venison stew features tender meat, smoky bacon, and rich flavors. It’s a comforting, easy-to-make recipe perfect for chilly days and cozy meals!

There is nothing quite like a hearty stew bubbling away on the stove, filling the house with the smell of comfort food. This venison stew is packed with rich, savory flavors, tender meat, and hearty vegetables, making it the perfect cold-weather meal.

This year, David finally harvested a doe with his bow and arrow. With the fresh deer meat in hand, I wanted to try something new beyond our usual smoked venison backstraps, so I created this hearty stew recipe.

What Makes This Venison Stew Special?

1. Bacon: Everything’s better with bacon, right? Crispy bacon starts this recipe off, and the rendered fat gives the venison and vegetables a rich, smoky flavor.

2. Perfectly Tender Venison: The key to meltingly tender venison is giving it time to simmer low and slow. You’ll need some time and a little patience to let the stew cook for 1 ½ hours before adding the vegetables—it’s worth every minute.

3. Layers of Flavor: This stew is packed with umami goodness, from the browned tomato paste to the beef broth and soy sauce. And make sure you don’t skip the fresh parsley at the end. It brightens everything up!

Whether you’re cooking for your family or feeding a crowd, this dish is a guaranteed winner. It’s simple to make, but the flavor is so layered and satisfying it tastes like you’ve been in the kitchen all day. 

Let’s get started!

Ingredients You’ll Need

Venison: Lean and flavorful, venison is ideal for slow cooking.
Substitution: If you don’t have venison, substitute it with beef stew meat, lamb, elk, or bison.

Bacon: Adds smokiness and depth to the base of the stew.
Substitution: Pancetta or smoked sausage.

Onion: Provides a sweet and savory base for the dish.
Substitution: Shallots or leeks can be substituted for a milder taste.

Garlic: Fresh minced garlic brings bold flavor, but garlic powder works in a pinch.

Thyme and Marjoram: These herbs add earthy, floral notes. Use fresh if you have them. Marjoram is milder than oregano but comes from the same family as oregano and mint.
Substitution: Oregano or rosemary are suitable substitutes for marjoram.

Tomato Paste: Adds richness and a slight tang.
Substitution: Canned tomato puree or crushed tomatoes.

Soy Sauce: Enhances the umami flavor of the broth.
Substitution: Worcestershire sauce or fish sauce are great alternatives.

Beef Broth: Serves as the flavorful base for the stew.
Substitution: Chicken or vegetable broth can also work as a lighter option.

Carrots: Bring sweetness to balance the savory elements.
Substitution: Parsnips or sweet potatoes would work well too.

Potatoes: Help thicken the stew and add texture. Russet potatoes break down more, while Yukon Gold or red potatoes hold better shape.

Parsley: Brighten the dish as a garnish.
Substitution: Fresh thyme or chives are also good alternatives.

How to Make the Best Venison Stew

Making this venison stew is easier than you might think; it just needs time to simmer. With just a few steps, you’ll have a cozy, satisfying stew steaming in your face.

1. Cook the Bacon: Dice it and cook it in a heavy-bottomed pot until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
2. Sear the Venison: Season the venison with salt, pepper, and flour. Brown the meat in batches in the bacon fat, ensuring a good sear on all sides.
3. Build the Base: Sauté onion, thyme, and marjoram in the bacon fat until softened. Add garlic and cook briefly for a fragrant base. Stir in tomato paste and cook until it deepens in color.
4. Deglaze and Simmer: Pour in the soy sauce and beef broth, scraping up the browned bits from the bottom of the pot. Return the venison to the pot, bring it to a boil, and reduce the heat to a simmer. Cover and cook for 1 hour.
5. Add Vegetables: Stir in the carrots and potatoes and cook uncovered until tender. To thicken the stew, mash a few potato pieces into the broth or let it simmer a little longer.
6. Finish and Serve: Adjust the seasoning with salt and pepper to taste. Before serving, garnish with fresh parsley and enjoy with crusty bread or saltine crackers.

Tips for Perfect Stew

• Tender Meat: To make the venison more tender, remove all silver skin and extend the initial simmering time to 1 ½ hours before adding the vegetables.
• Texture with Potatoes and Onions: Cut the potatoes and onions into a mix of sizes—smaller pieces will break down and thicken the stew, while larger pieces will hold their shape for added texture.
• Adjust Consistency: If the stew is too thin, simmer it uncovered for 15-20 more minutes to reduce the liquid and thicken it. Alternatively, mash a few potato cubes directly into the broth for a natural thickening method. If the stew is too thick, add a little water if needed.

Storage and Freezing Venison Stew

This recipe makes a lot of venison stew, especially for two people, but that’s okay; it freezes beautifully. Freezing the stew is a great way to have a hearty, flavorful meal on hand for busy days or when you just don’t feel like cooking! You can even make it ahead and plan on freezing for exactly the same reasons.

Storing in the Refrigerator: Let the stew cool to room temperature before refrigerating. Then, store it in an airtight container in the fridge for 3-4 days. 

Freezing Venison Stew: It will stay good for up to 3 months in the freezer.

• To freeze, let the stew cool completely. I recommend putting the stew in the fridge overnight and then freezing it. 
• Transfer the stew to an airtight freezer-safe container or freezer bag. If using a bag, lay it flat to save space in the freezer – very helpful for our small freezer space.

Reheating Stew: If frozen, thaw the stew in the fridge overnight. Reheat gently on the stove or microwave, adding a little water or broth to loosen the stew if it has thickened.

This venison stew is a cozy, satisfying dish, perfect for chilly days. It’s packed with hearty ingredients, rich flavors, and that homemade touch that warms the soul. Whether you’re cooking for a family dinner or a special occasion, this recipe will impress and leave everyone coming back for seconds.

So, grab your favorite pot and get cooking—you’ll love every bite!

With love and flavor,