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Venison Stew

Rated as 4.86 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 cals
Original recipe yields 6 servings


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  • Prep

  • Cook

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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 g fat; 25.6 g carbohydrates; 35 g protein; 119 mg cholesterol; 382 mg sodium. Full nutrition

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Read all reviews 16
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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 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 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.

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

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...

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...

Outstanding and filling! I used the slow cooker after step 4 as someone suggested in a previous review. I would make it again in a heartbeat!

I made this stew per the recipe except I marinated the venison in coke over night. I used a large portion of neck meat so I was concerned the connective tissue would be chewy. Turns out I was pr...

terrific stew. i didnt use anchove paste (couldnt find it in the store and was dissapointed to not have it in there), i used yellow spuds and yellow onion as that was what we had on hand. turn...