The Best Venison Stew Ever

Venison stew cooks meat and vegetables together until tender. Follow the card's liquid amounts and simmering time for this hearty dish.

Ingredients and preparation

Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.

• 2 lbs venison (cut into 1 inch cubes (we used tenderloin, you can also use roast, backstrap, etc))
• 6 cups hot water
• 5 medium potatoes (peeled and cubed (about 4 cups ))
• 4 large carrots (large chopped (about 3 cups ))
• 1 large onion (chopped (about 1 cup ))
• 3 celery stalks chopped (about 1 cup )
• 1 1/2 cups Spicy V-8 juice
• 3/4 cup all purpose flour
• 6 TB bacon fat
• 2 TB Worcestershire sauce
• 2 bay leaves
• 1 tsp salt (divided)
• 1 tsp black pepper (divided)
• 1/2 tsp garlic powder
• 1/4 tsp ground coriander

How to make it

Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.

Serving and storage

Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.

Recipe card

The card below has the complete quantities, times and step-by-step method.

Venison Stew

Print Recipe

Venison stew cooks meat and vegetables together until tender. Follow the card’s liquid amounts and simmering time for this hearty dish.

• Author: Maya Collins
• Prep Time: 30 mins
• Cook Time: 120 mins
• Total Time: 150 mins
• Yield: 8 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 lbs venison (cut into 1 inch cubes (we used tenderloin, you can also use roast, backstrap, etc))
• 6 cups hot water
• 5 medium potatoes (peeled and cubed (about 4 cups ))
• 4 large carrots (large chopped (about 3 cups ))
• 1 large onion (chopped (about 1 cup ))
• 3 celery stalks chopped (about 1 cup )
• 1 1/2 cups Spicy V-8 juice
• 3/4 cup all purpose flour
• 6 TB bacon fat
• 2 TB Worcestershire sauce
• 2 bay leaves
• 1 tsp salt (divided)
• 1 tsp black pepper (divided)
• 1/2 tsp garlic powder
• 1/4 tsp ground coriander

Instructions

1. Cut venison meat into 1 inch cubes. In a large bowl, toss with flour, 1/2 tsp of salt, 1/2 tsp of pepper, garlic powder and ground coriander. Use your hands to make sure all of the deer meat is coated well. (Keep the flour that is left in bottom of the bowl.)
2. In a large pot, heat 2 TB of the bacon fat over medium high heat. In small batches, cook the flour coated venison until browned on all sides, about 5 – 7 minutes per batch. Add more bacon fat as you cook the deer. As each batch is cooked, set aside. Continue until all meat is browned.
3. Return the cooked venison to the pot. Add the potatoes, carrots, onions, and celery. Stir to combine. Add the V-8 to deglaze the pot, stirring well and scraping the brown bits from the bottom of the pot.
4. Add 1 cup of hot water to the reserved flour mixture (that was leftover from coating the venison.) Using a fork or whisk, stir until smooth. Pour into the pot with the venison and vegetables.
5. Mix in the remaining water, Worcestershire sauce, bay leaves, remaining salt and pepper. Stir well, increase heat to a low boil. Cook for 5 minutes, stirring frequently.
6. Reduce heat to low, cover and cook for 1 to 1 1/2 hours, stirring occasionally. Cook until the carrots are cooked through and the venison is tender.
7. Serve hot with biscuits.