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Venison Stew Recipe

venison stew #recipe
Briana’s husband took up hunting this year and actually managed to get one…she was left totally in the cold having NO clue what to do with it…

Venison Stew Recipe Ingredients:

venison stew #recipe ingredients

  • 3 tablespoons olive oil
  • 2 pounds venison stew meat (chopped into 1″ pieces)
  • 1 cup flour
  • 1/2 cup Zatarains creole seasoning
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 tablespoon chopped garlic
  • 1 can Rotel diced tomatoes
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • 1 cup red wine
  • 6 cups beef broth
  • Salt and black pepper

Venison Stew Recipe Directions

In a large pot, over high heat, add the olive oil.

venison stew #recipe flour

In a ziploc bag, toss the venison with flour and creole seasoning.

venison stew #recipe cooking meat

When the oil is hot, sear the meat for 5-10 minutes, stirring occasionally.

venison stew #recipe celery and onions

Add the onions and saute for 3-5 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 3-5 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the broth. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more broth.

Remove the stew from the oven and serve in shallow bowls with crusty bread.

(Adapted from an Emeril Recipe)

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