Skip to main content Skip to main content

Best Venison Stew Recipe

Welcome colder weather with this warming venison and stout beer stew recipe

Best Venison Stew Recipe
Serve this venison stew with good crusty bread and your favorite stout beer. Most bars don’t serve food this good. (Jenny Nguyen-Wheatley photo)
Print Recipe

Mmm … carrots, potatoes and venison stew meat. Feast on this classic stew recipe with an extra draught of flavor: the full, coffee-like aroma of a dark stout beer. This hot, filling meal will melt any chill after a long day of hunting, working or playing outside. And as with any stew, it tastes even better when prepared ahead. Make a large batch on the weekend, then reheat and serve throughout the week for a satisfying dinner.

Serves: 4
Prep time: 15 minutes
Cook time: 4 hours

Ingredients:

  • 1 ½ pounds venison stew meat
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • ¼ to ⅓ cup flour
  • 1 large onion, chopped
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 ribs celery, cut into large sections
  • 1 bottle of stout beer (12 ounces)
  • 1 quart (32 ounces) of beef or chicken broth
  • 2 cups water
  • 4 to 5 yellow potatoes
  • 3 carrots
  • 1 teaspoon paprika
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • ¼ teaspoon garlic powder
  • Cayenne pepper, to taste
  • Chopped parsley, to garnish

Directions:


  1. Remove large, thick layers of silver skin from venison, but leave the rest on. Cut venison into large pieces and sprinkle with salt. In a pot, heat about 1 tablespoon of oil over medium to medium-high heat. Lightly coat venison pieces with flour and brown in the oil in batches. Place browned venison on a plate and set aside. Reserve leftover flour.
  2. Lower heat to medium. Add more oil to the pot if necessary. Add chopped onion, bay leaf, celery, thyme and a pinch of salt. Stir occasionally and sweat for about 5-7 minutes, or until onion turns translucent. Add 2 tablespoon of leftover flour to the vegetables and cook for about 3 minutes, stirring frequently.
  3. Next, add the stout. Scrape the bottom of the pot with a wooden spoon to deglaze. Allow stout to bubble for about 5-7 minutes so some of the alcohol can evaporate. Next add the broth, water and return the browned venison into the pot. Cover and allow stew to simmer on low for 2 hours.

    (I had saved an end piece of a venison shank full of joint cartilage. Although not necessary, I added it into the pot for more flavor.)
  4. After 2 hours, the venison should begin to become tender. Skim off any foam that may have floated to the top of the stew. Wash carrots and potatoes thoroughly and cut into large pieces— you don’t have to peel them. Add them to the stew, cover the pot again and simmer for an additional hour.
  5. When meat and potatoes are tender, add Worcestershire sauce, paprika, brown sugar, garlic powder and cayenne pepper. Leave the pot uncovered and simmer for an additional 15 minutes to thicken. Season to taste with salt and pepper and garnish with chopped parsley.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

Fare Game: Venison Heart Kabobs Recipe

Fare Game: Venison Heart Kabobs Recipe

The heart of a deer, elk, antelope or other big-game animal is an underrated cut that often gets left behind in the woods. Next time, save your heart for these amazing appetizers. A hunter's riff on anticuchos de corazón, a popular Peruvian street food you can make easily right on your grill.

Venison Cheeseburger Bites Recipe

Venison Cheeseburger Bites Recipe

If you're tired of the same old jalapeno and cream cheese poppers, here's a completely different take on the popular party appetizer. Easy to make, and incredibly delicious, these mini cheeseburgers, wrapped in bacon, make the perfect one-bite-fits-all snack for your next tailgate party or hunting camp.

Venison Pastrami Recipe

Venison Pastrami Recipe

Skip the deli and make your own pastrami from whitetails, mule deer, elk or other cuts of venison. The process is simple, though it does take some time for the meat to brine and smoke. This technique also works great with goose or ducks breasts as well.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Petersen's Hunting stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now