Name: Easy Venison Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: US
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 pound venison stew meat, cut into 1-inch cubes; 1 (28 ounce) can diced tomatoes, preferably San Marzano; 1 (8 ounce) can sliced mushrooms, drained (or 8 ounces fresh mushrooms, sliced); 0.5 teaspoon dried thyme; 0.5 teaspoon dried sage; 0.25 teaspoon dried tarragon; 0.25 teaspoon sea salt; Freshly ground black pepper, to taste; Optional: 1 tablespoon all-purpose flour (for thickening)

Embrace the rustic charm of the wilderness with this hearty venison stew. A simple yet deeply flavorful dish, perfect for those cozy evenings when you crave something warm and satisfying. This recipe transforms humble ingredients into a rich and comforting meal, showcasing the natural goodness of venison.

Follow The Directions

01

Step

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. (2 minutes)

02

Step

Add the chopped onion and minced garlic to the pot and cook, stirring occasionally, until the onion is translucent and softened. (5 minutes)

03

Step

If using flour to thicken the stew, sprinkle it over the onions and garlic and cook for 1 minute, stirring constantly. (1 minute)

04

Step

Add the venison to the pot and cook, stirring frequently, until browned on all sides. (8-10 minutes)

05

Step

Pour in the diced tomatoes (with their juice), drained mushrooms, dried thyme, dried sage, dried tarragon, salt, and pepper. Stir well to combine. (2 minutes)

06

Step

Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently until the venison is very tender. (30-40 minutes)

07

Step

Check the stew periodically, and add a little water or broth if it becomes too thick. Taste and adjust seasonings as needed.

For a richer flavor, brown the venison in batches to avoid overcrowding the pot.
If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking.
Serve over brown rice, wild rice, mashed potatoes, or egg noodles. Garnish with fresh parsley or thyme, if desired.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Lucy Champlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 9 Ratings)

Total Reviews: (3)

Annalise Schroeder
May 21, 2025
Using fresh mushrooms instead of canned really elevates this dish. I highly recommend it!
Alvera Kunde
May 16, 2025
This stew is incredibly easy to make, and the flavors are fantastic! The venison was so tender.
Walton Bogisich
May 2, 2025
I added a splash of red wine to the stew for extra depth of flavor. It was a hit!

Easy Venison Stew

Ingridients

Nutrition

Follow The Directions

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Lucy Champlin

Written by

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