Venison Stew

This is how to make venison stew with potatoes and carrots to tender on the stove. Made with cubed deer backstrap or shoulder pieces, this meal is served in a thick gravy for dinner.

Is venison deer meat?

Yes, these terms are the same. It can refer to meat from any species of deer, and it is often prized for its lean, rich flavor. In some contexts, “venison” might also apply to similar wild game meats, such as elk or antelope, but its primary association is with this animal. The first thing I ever made with this cut was Venison Chili. Then I created this one.

What cut of venison is best for stew?

Shoulder is tougher than other cuts and best if cooked for a longer time to get as tender as possible so I typically will use that, or back strap pieces. You want your Stew Recipe Without Wine to be fork tender when done which does take some time so it is a good use of a tougher cut. I save tenderloin for steaks.

Ingredient Notes

You are going to want some olive oil or avocado oil in order to saute meat first. This step will help you lock in the moisture and shouldn’t be skipped.

Venison meat should be cut into bite size pieces like stew meat essentially in order for it to get tender faster.

As far as vegetables are concerned I like to add a decent amount to really load up the nutrients. Carrots peeled and diced are a nice add-in coupled with onions and celery, and cubed red potatoes are our favorites. Those are the basics.

For the necessary liquid, go with Beef broth or use half this and half red wine. I do not recommend water as there is no flavor added in with that choice.

Tomato paste will thicken the sauce and also give it a bold rich flavor with the seasonings you choose to add. If you want it thicker you can incorporate some cornstarch in there but do so minimally or it will get gummy.

Variations and Substitutions

You could add legumes like kidney beans into the mix or others like our Lentil Stew. The amount of vegetables can be increased for sure. You can increase the liquid for more of a soup consistency, or less to be thicker.

Does venison get more tender the longer it cooks?

Shoulder, neck and the shank cuts contain more connective tissue and collagen, which break down into gelatin when cooked slowly at low temperatures. In these cases yes you can make them more fall-apart tender with more heat and time that is why stew is a good recipe to make with those. Backstrap and tenderloin are the opposite and will get more tough the longer they cook.

Instant Pot Method

For a faster version just use this meat instead to make a Instant Pot Stew Meat Recipe in a pressure cooker instead. For more tender pieces cut them smaller.

Slow Cooker Method

If you wanted a low and slow version with gravy we have a way to do that as well. You can use our timing for Slow Cooker Beef Tips with this meat too so buy double and try them both 😉 If you’d rather cook deer meat in your Crockpot then use the same ingredients below but the timing from our Slow Cooker Beef Stew Recipe here.

Cooking Tips

Just like beef or bear meat this cut is tough and needs to be browned first. Make sure before you sear the meat, dry pieces well with paper towels before seasoning with salt and pepper. This helps add flavor and tone down the gamey flavor. I do this with our venison stroganoff as well..

Remember to not rush things. Cooking times will vary depending on how large the pieces are. Keep your large cast iron skillet or pot over medium high heat for the initial searing step but then lower a bit to simmer.

Other venison recipes you’ll love

Venison Cube Steak is another thing we have made with deer meat that turned out amazingly well. Typically made with the most tender pieces, and for not as long. Pan fried deer backstrap recipe with a light breading on the outside in steak form, is yet another yummy way to use this type of lean meat.

After you fall in love with this one you should try our Stew Casserole Recipe next, another twist on an Old Fashioned favorite dish.