Old Fashion Venison Stew

Growing up in Upstate New York, we had several hunters in the family and friends who gave us deer meat to make this old fashioned venison stew.

Mom back in the 1960s worked long hours but always seems to create a delicious easy version like this stew recipe and made the meat super tender.

She did this on top of the stove back then, later in years I only used a slow cooker, you can do this either way.

Slow and low, that's the main trick.

The flavors in this stew are bold with beefy flavor and will fool anyone that it isn't regular beef.

Venison can be gamey tasting, but this one isn't at all.

Check out the ingredients, she fried it a little first, then used the canned soup and flavored this stew up nicely.

If you love venison check out my Cabernet Burgers my Slow Cooker Venison Sauerbraten Fried Venison Steaks all great recipes!

Scroll down to the recipe card and print it off, everyone will love this venison beefy flavored stew!

this is pot of venison stew meat made in a large dutch oven pot with potatoes and carrots in a rich gravy

Many Cooking Methods

You can make this on the stovetop, slow cooker, pressure cooker, instant pot, or oven in a large dutch oven.

The rule of thumb is to cook the stew meat slow and low.

Deer meat has very little if any fat, so to break it down, it needs to be slow-cooked.

Slow Cooking

If you're in a hurry or on a time schedule, use the slow cooker method overnight on low and heat up your dinner when you get home.

A minimum of 3 hours on the stovetop is required or low heat of 250 degrees for the oven.

If you're using the instant pot pressure cooker method, check your instructions, usually, it takes 45 t o55 minutes.

this is deer meat called venison made into a stew with carrots, gravy and potatoes

Ingredients You Will Need to Make Old Fashion Venison Stew Recipe

(scroll down to the recipe card to print off the exact measurements)

Venison shoulder stew meat
Beef Mushroom Soup you can use cream of mushroom with a gravy master or kitchen bouquet to color it
Cabernet Red Wine, burgundy or Merlot
Granulated Garlic or minced fresh garlic or use both!
Salt, Pepper and Cayenne Pepper to taste
large Potatoes cleaned and cubed
water
Carrots
Worcestershire sauce or to taste
bell pepper
Flour Seasoning Recipe;
flour
salt,
pepper,
granulated garlic,
dried oregano and dried basil, parsley,
milk or buttermilk
Canola or Vegetable oil
Optional vegetables: peas, corn, green beans, root vegetables
Optional: 1/4 teaspoon cayenne pepper

Tips:

Always soak the venison in milk or buttermilk first
If using frozen meat thaw first to drain off the blood
Simmer only on slow low heat
Use any vegetables you prefer (this is just a guideline of what we like)
Store any leftovers in an airtight container for up to 3 days
The most tender meat will be made in a slow cooker on low for 6 to 8 hours
Stovetop should be at least 3 hours simmering so allow extra time
Always add more water if it gets too thick with vegetables the potatoes will absorb liquid

this is cubed venison stew meat shaken in flour that is seasoned to fry

Browning the Venison

You only have to sear the meat until browned on each side.

The flour coating acts as a thickener and flavors the venison to lock in any of the juices.

Do not overcook this step, saute two to three minutes on medium heat.

You can then proceed in the same pan, I don't, I fry it in a separate pan and add to the vessel I choose to cook in.

this is floured venison meat frying in a fry pan

Check out these delicious recipe links below:

Venison Merlot Stew
Venison Cacciatore
Venison Stew Old Fashioned

Suggestions

Corn
Peas
Beans
Onions
Carrots
Potatoes
Celery
Mushrooms
Cubed Squash

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Love Venison?

Try one of our all-time favorites!

Venison Cacciatore