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Venison Stew


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Rate this recipe 4.3/5 (7 Votes)


  • 1 pound venison stew meat
  • 1/2 cup white vinegar
  • 3 cups cold water
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium onion, diced
  • 2 cloves garlic, finely chopped
  • 1/2 cup red wine
  • 3 1/2 cups beef broth
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 medium carrot, peeled and chopped
  • 1 medium parsnip, peeled and chopped
  • 1/4 cup Wondra flour
  • 1/4 cup cold water


Preparation time 30mins
Cooking time 90mins


Step 1

Trim and cube venison to bite sized pieces and soak in vinegar and water in the refrigerator for at least 3 hours. Remove and let stand at room temperature for 30 minutes. Heat olive oil and butter over medium heat in dutch oven. Sauté onion until translucent. Stir in garlic and cook about 1 minute. Drain and pat meat dry with paper towel and season with salt and pepper. Move the garlic and onion to the edges of the pot then add the meat to the Dutch oven and brown on both sides. Next, add wine and beef broth. Cover and reduce heat to simmer for 1 hour. Peel the potato, carrot and parsnip. Cube potato and chop the carrot and parsnip into small pieces Add to the pot and bring to boil. Reduce heat, cover and simmer for 20-30 minutes. Mix the flour and water and slowly stir in to the stew. Bring to boil and again reduce heat to simmer without lid until stew is thick (about 5 minutes). Serve hot.

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