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Venison Stew

Rated as 4.82 out of 5 Stars

"Simple and versatile stew. This is the 'base' recipe I use and add or change to whatever I have on hand."
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2 h 25 m servings 351
Original recipe yields 6 servings


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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
  3. Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
  4. Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
  5. Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.


  • Cook's Note:
  • Vegetable broth can be substituted for the chicken broth, if desired.
  • Add butter to the flour to make a roux, if desired.

Nutrition Facts

Per Serving: 351 calories; 8.4 25.6 35 119 382 Full nutrition

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Read all reviews 21
  1. 28 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe was great. I don't have a Dutch oven so after step 4, I put everything together in a crock pot on high for 3 hours.

Most helpful critical review

Good flavor but SOOOOO watery. Not enough flour or something. I was so disappointed after spending so much time and effort to make this.

Most helpful
Most positive
Least positive

This recipe was great. I don't have a Dutch oven so after step 4, I put everything together in a crock pot on high for 3 hours.

I have been cooking with venison for many years. This is the best venison stew recipe I have ever made. The flavor was outstanding and the venison was tender and juicy. Yum.

I liked this very much. I added a few stalks of celery with the carrots and just a little more beef and chicken stock after the first hour but I probably could have just let it go. I was worri...

I've made a lot of venison stews, so for me to give this five stars means it is excellent. I did make changes. I halved the recipe because I didn't need to feed so many people. I left out the...

Love this! I use any root veggies and the flavor is always great

Great recipe! My only changes were to use sweet potatoes and turnips as I didn t have red potatoes or mushrooms. The broth is rich, thick, and flavorful. I think using at least one sweet vegg...

As long as my brother keeps getting a deer every year, I will continue to use this recipe. No peas and left in oven an extra 30 minutes. Wonderful!

I have never reviewed anything in my LIFE !! But I just finished a bowl of this stew. INCREDIBLE The best Venison I have ever eaten.I followed recipe just as written

Substituted the tomatoe paste with 1 tin puree Added some diced bacon and beef brisket. Great recipe or base with additional ingredients according to the stock in your cupboard