Dutch Oven Venison Stew

Hearty Comfort in a Pot: Dutch Oven Venison Stew

Embrace the warmth and comfort of a hearty stew with our Dutch Oven Venison Stew recipe. Bursting with rich flavors and wholesome ingredients, this stew is a celebration of rustic cooking at its finest. Tender venison, aromatic herbs, and hearty vegetables come together in a savory broth, creating a dish that’s as satisfying as it is delicious. Whether you’re cooking for a cozy night in or entertaining guests, this Dutch Oven Venison Stew is sure to impress. Get ready to savor every spoonful of this comforting culinary masterpiece!



  • 2 lbs Venison


  • 2 Bay leaves
  • 4 Carrots
  • 2 cloves Garlic
  • 1/2 cup Mushrooms
  • 1 Onion
  • 1/2 cup Peas, frozen
  • 1 lb Red potatoes, small
  • 1 tsp Thyme, ground

Canned Goods:

  • 1 tsp Anchovy paste
  • 1 cup Beef broth
  • 1 cup Chicken broth
  • 1 tbsp Tomato paste

Baking & Spices:

  • 3 tbsp All-purpose flour
  • 2 tbsp Bacon grease
  • Salt and ground black pepper, to taste

Beer, Wine & Liquor:

  • 1 cup Red wine


  1. Prepare Ingredients: Trim any excess fat from the venison and cut it into bite-sized pieces. Peel and chop the carrots and onion. Mince the garlic cloves. Quarter the red potatoes. Slice the mushrooms.
  2. Coat Venison: In a bowl, season the venison with salt, pepper, and all-purpose flour, tossing to coat evenly.
  3. Brown Venison: In a Dutch oven over medium heat, melt the bacon grease. Add the venison in batches and brown on all sides. Remove the venison from the pot and set aside.
  4. Sauté Aromatics: In the same pot, add the chopped onion and garlic. Cook until softened and fragrant, about 3-4 minutes.
  5. Add Liquids: Pour in the red wine, beef broth, and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste and anchovy paste until well combined.
  6. Add Remaining Ingredients: Return the browned venison to the pot. Add the carrots, mushrooms, peas, quartered red potatoes, bay leaves, and ground thyme. Season with additional salt and pepper to taste.
  7. Simmer: Bring the stew to a simmer, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the venison is tender and the vegetables are cooked through.
  8. Serve: Ladle the Dutch Oven Venison Stew into bowls and serve hot, garnished with fresh herbs if desired.

Cook Notes and Variations

  • Thickening the Stew: If you prefer a thicker stew, you can make a slurry with cornstarch and water and stir it into the simmering stew until it reaches your desired consistency.
  • Additional Herbs: Feel free to customize the herb blend in the stew to suit your taste. Fresh rosemary or parsley would make lovely additions.
  • Vegetable Substitutions: Don’t be afraid to swap out the vegetables based on what you have on hand or personal preference. Turnips, parsnips, or celery would all work well in this stew.

Keto and Low-Carb Versions

For those following a keto or low-carb lifestyle, consider the following modifications:

  • Replace Potatoes: Substitute the red potatoes with lower-carb alternatives such as cauliflower or turnips to reduce the carb content of the stew.
  • Thicken with Xanthan Gum: Instead of using all-purpose flour to thicken the stew, use a small amount of xanthan gum or almond flour for a keto-friendly option.
  • Reduce Wine: You can reduce the amount of red wine or omit it entirely if you prefer to further reduce the carb content of the stew.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of meat instead of venison? A: Yes, you can use beef, lamb, or even pork in place of venison if preferred. Adjust the cooking time accordingly based on the type of meat you choose.

Q: Can I make this stew in advance? A: Yes, this stew actually tastes even better the next day as the flavors have had time to meld together. Simply store it in the refrigerator in an airtight container and reheat it on the stove or in the microwave before serving.

Q: Can I freeze leftovers of this stew? A: Absolutely! This stew freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or resealable freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

In conclusion, Dutch Oven Venison Stew is a hearty and comforting dish that’s perfect for chilly days and cozy nights. With its tender venison, flavorful broth, and wholesome vegetables, this stew is a true crowd-pleaser. Whether you’re cooking for family, friends, or simply treating yourself to a comforting meal, this recipe is sure to hit the spot. So dust off your Dutch oven, gather your ingredients, and get ready to enjoy the rich flavors of this delicious stew!

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