Easy Venison Stew Recipe

Course: Main Dish

Cuisine: American

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings:

Calories: 303kcal

A hearty and comforting stew made from deer meat.

1.5 lbs venison stew meat one inch cubed
2 tablespoon oil divided use; more as needed
kosher salt and pepper enough to generously season venison meat and more to season stew
⅓ cup onions chopped
⅓ cup carrots chopped
⅓ cup celery chopped
3 garlic cloves minced
1 tablespoon tomato paste
4 cups beef broth/stock divided use
½ teaspoon ground coriander
½ teaspoon smoked paprika regular or Hungarian sweet
½ teaspoon garlic powder
1 teaspoon dried parsley
Salt and pepper to taste to season stew
fresh chopped herbs like parsley, chives or cilantro garnish

Generously season venison all over with kosher salt and freshly ground black pepper.
Heat 1 tablespoon of oil in a large frying pan or Dutch oven. Cook the venison on medium-high heat so that each piece is seared on all sides. When evenly browned, set aside on a plate.
Turn heat to medium. Add more oil to the pan to scrape up the browned bits from the bottom of the pot. Now, add the chopped onions, carrots and celery. Cook for 5 minutes stirring occasionally, being sure the veggies don't burn.
Add garlic and tomato paste to the vegetable mixture. Stir to combine.
Pour in 1 cup of broth and stir, cover the pan with a lid, and simmer for about 5 minutes, or until tender.
Return venison to the pot along with any juices. Add remaining beef broth, salt, ground coriander, paprika, garlic powder and dried parsley. Stir and bring the pot to a low boil. Reduce heat to simmer, cover, and cook for an hour or until meat is tender.
After 60 minutes (or when meat is tender) add potatoes and cook the stew for another half hour or when potatoes are tender and can be easily pierced with a fork.
Serve with chopped fresh herbs, crusty bread, or over egg noodles.

Be sure the sinew is removed and that the chunks of meat are cut into similar sized pieces. This will allow the meat to cook evenly.
Cook meat in small batches to allow plenty of room for the pieces to sear rather than steam.
You can cook this in one pot, or use a large skillet to brown the meat then transfer it to a Dutch oven or soup pot.