Venison stew

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

A Dutch oven is a heavy duty cooking pot with a lid. They 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 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.

Kåldolmar – Swedish stuffed cabbage rolls is another great recipe with venison meat.

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.

Other recipes and articles you might like to read

• Hunting Food
• How to cook venison
• Black bean venison chili
• Baked fish with tomato garlic and parsley
• Easy no cook pizza sauce

5 from 3 votes

Venison stew

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

hunting

Author: Camilla Cooking Method: Braised Cuisine: European Courses: Meat Recipe Keys: Dairy Free Egg Free Gluten Free Non Vegetarian

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 2 hrs Rest Time 15 mins Total Time 2 hrs 30 mins Difficulty: Intermediate Servings: 8 Best Season: Suitable throughout the year

Ingredients

Servings

venison mushroom stew

• 500 g deer meet (cubed)
• 1 onion (diced)
• 5 clove garlic (chopped)
• 4 bay leaves
• 5 bacon rashes (sliced)
• 150 g mushrooms (sliced)
• 200 ml wine (red)
• stock (beef)
• rosemary, a few sprigs (stalk discarded)
• 3 carrots (diced)

Instructions

1. 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
   

Note

Keywords: venison stew, venison stew, wild venison stew, deer stew, venison mushroom stew, deer stew, diced venison, venison casserole, venison and red wine casserole, venison casserole recipe, venison stew in dutch oven, dutch oven venison stew,