Venison Stew

Venison has been a foundational protein in Indigenous culinary traditions across North America for thousands of years, prized for its lean, rich flavor. This long-braised stew simmers venison stew meat with root vegetables and herbs until fork-tender, resulting in a deeply savory, warming dish.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 20 min · Cook: 2 min · Total: 22 min · Serves 6

Ingredients

• 2 lbs venison stew meat, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons oil or lard
• 1 onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cut into chunks
• 1 turnip, peeled and cut into chunks
• 4 cups beef or venison broth
• 1 cup red wine (optional, or extra broth)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon tomato paste
• to taste Salt and black pepper, to taste

Instructions

1. Pat the venison cubes dry and toss with flour, salt, and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat. Brown the venison in batches, 2-3 minutes per side, then set aside.
3. Add the onion to the same pot and cook 5 minutes until softened, scraping up any browned bits.
4. Stir in the garlic and tomato paste and cook 1 minute.
5. Pour in the red wine (if using) to deglaze, scraping the bottom, then simmer 2 minutes.
6. Return the venison to the pot along with the broth, bay leaves, and thyme. Bring to a simmer.
7. Cover and simmer on low heat for 1.5 hours, until the venison begins to soften.
8. Add the carrots, potatoes, and turnip, and continue simmering uncovered for 45 minutes to 1 hour, until the meat and vegetables are fork-tender and the broth has thickened.
9. Discard the bay leaves, season with salt and pepper, and serve hot.