Venison is my favorite of all the wild meat. It’s so versatile and tasty. It’s the wild meat I cook the most.
Venison stew in dutch oven
This is a great family dinner recipe using diced venison meat.
The deer shoulder is full of great meat for stew, the neck and brisket is often used as well.
Read more ideas on how to cook venison here and hunting food here
The combination of tender, soft meat, with the smokey bacon and earthy mushrooms are classics for a good reason.
This easy venison stew is warming and comforting and it goes a long way.
I love starting the venison and red wine casserole early. That way the house smell wonderful all afternoon from the stew cooking.
I use oyster mushrooms in my wild venison stew. They really compliment the deer meat well and I always have them growing at home. However you can substitute the oyster mushrooms for any other mushrooms you prefer. For example chanterelles, morels and porcini would work amazing as well.
Dutch ovens are ideal for stews and casseroles like this dutch oven venison stew recipe. Because they are designed for slow, low heat and long cooking. A Dutch oven is a heavy duty cooking pot with a lid.
A dutch oven helps keep your meal hot for a long time once it’s out of the oven.
This venison stew recipe is easy to make and the deer meat is fall-apart tender. It’s packed with flavor and simple ingredients.
Beef would work well, too!
This venison casserole recipe makes amazing left overs. The flavors enhances overnight and can be even better when reheated the following day.
This deer stew also freezes well! Make sure it’s completely cooled before freezing.
There’s more to venison than just back strap and tenderloin. Venison is versatile and tasty. It is a great wild meat option for a self sufficient life style.
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This is my venison stew recipe. Tender pieces of diced venison seared first then gently cook at low temperature in a flavorsome broth for about 1-2 hours at 100 degree Celsius
venison mushroom stew
venison mushroom stew
- For this recipe you need an oven proof casserole dish with a lid. I call it a dutch oven. And a good frying pan. Ideally a cast iron skillet pan.
- Put the oven on 100 degrees C
- Fry onions in the dutch oven until soft and fragrant, add garlic. Cook for another minute.
- Fry bacon crispy in the skillet pan and add to the dutch oven then
- cook the mushrooms in the same pan until golden brown and add to the dutch oven.
- Dust the venison pieces in flour. Fry golden brown then transfer it the dutch oven together with the carrots, herbs and bay leaves.
- De glaze the skillet with the wine. Reduce by half then pour it over the ingredients in the dutch oven.
- Add stock, enough to cover everything. Put the lid on and place in the middle of the oven for about 2 hours or until meat is tender.
- Serve with Rice or potatoes
This was perfect for a cold winter evening! The addition of bacon made it extra tasty!
This is a great recipe! I love all the spices and seasonings. Yum!
OMG, I love deer meat! This recipe was such a nice experience. It was wonderful. My family couldn’t get enough. Thanks x