Pioneer Woman Venison Stew

Pioneer Woman Venison Stew is the ultimate cold-weather comfort food, transforming lean game meat into a melt-in-the-mouth dinner. By slow-cooking the venison in a rich broth made of red wine, beef stock, and savory bacon drippings, this recipe eliminates any toughness or “gamey” flavor often associated with deer meat. It is a rustic, thick, and satisfying meal that celebrates the earthy flavors of the hunt (or the butcher shop).

Try More Recipes:

• Pioneer Woman Slow Cooker Beef Enchilada Dip
• Pioneer Woman Slow Cooker Beef Fajitas
• Pioneer Woman Slow Cooker Chicken and Broccoli

🤎 Why You Will Love Venison Stew Recipe:

• Incredibly Tender: Venison is very lean and can be tough if cooked quickly. This low-and-slow method breaks down the connective tissue until it is spoon-tender.
• Smoky Depth: Starting the stew by frying bacon provides a smoky base of fat that adds necessary richness to the lean venison.
• No “Gamey” Taste: The robust combination of red wine, garlic, and herbs balances the strong flavor of the meat, making it palatable even for those who are hesitant about eating wild game.
• One-Pot Meal: Loaded with potatoes, carrots, and meat, this is a complete meal in a single pot, minimizing cleanup.
• Freezer Gold: Like most stews, this dish freezes exceptionally well, making it perfect for stocking up for winter months.

🥩Venison Stew Ingredients

• 2 lbs venison stew meat, cut into 1-inch cubes (silver skin removed)
• 4 slices thick-cut bacon, chopped
• 1/4 cup all-purpose flour (for coating)
• 2 tbsp olive oil or butter (if needed)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup red wine (Cabernet or Merlot)
• 4 cups beef broth (low sodium)
• 1 tbsp tomato paste
• 4 medium carrots, peeled and sliced into chunks
• 3 Russet or Yukon Gold potatoes, peeled and cubed
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• Fresh parsley, chopped (for garnish)

🍲How To Make Pioneer Woman Venison Stew

1. Crisp the Bacon: In a large Dutch oven or heavy pot over medium heat, fry the 4 slices of chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
2. Coat and Brown Venison: Toss the 2 lbs of venison cubes in the 1/4 cup of flour, salt, and pepper until lightly coated. Shake off excess. Increase the heat to medium-high. Brown the meat in the hot bacon fat in batches for 2 to 3 minutes per side. Do not crowd the pan. Remove browned meat and set aside.
3. Sauté Aromatics: Add the diced onion to the pot (add a splash of olive oil if the pot is dry). Cook for 3 to 5 minutes until softened. Add the 3 cloves of garlic and cook for 1 minute. Stir in the 1 tbsp of tomato paste.
4. Deglaze: Pour in the 1 cup of red wine. Use a wooden spoon to scrape up the browned bits (fond) stuck to the bottom of the pot—this is pure flavor. Let the wine simmer for 2 to 3 minutes to reduce slightly.
5. Simmer the Meat: Return the venison and the crispy bacon to the pot. Pour in the 4 cups of beef broth. Add the thyme and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours. The meat should be starting to get tender.
6. Add Vegetables: Add the chopped potatoes and carrots. Stir well. Cover and continue to simmer for another 30 to 45 minutes until the vegetables are tender and the meat falls apart easily.
7. Thicken (Optional): If the stew is too thin, mix 1 tbsp of cornstarch with a splash of cold water and stir it into the bubbling stew. Cook for 2 minutes until thickened.
8. Serve: Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh parsley.

📍Recipe Tips

• Remove Silver Skin: Before chopping your venison, ensure you trim away the “silver skin” (the white, silvery connective tissue). It does not break down during cooking and will remain chewy and tough.
• The Wine: Red wine is essential for tenderizing the meat and neutralizing the gamey flavor. If you cannot use alcohol, substitute with extra beef broth and 1 tablespoon of Worcestershire sauce or balsamic vinegar.
• Don’t Rush It: Venison needs time. If the meat is still chewy after the allotted time, it simply needs to cook longer. Keep simmering until it yields.
• Bacon Fat: Since venison is incredibly lean, do not discard the bacon fat. You need that fat to carry the flavor and keep the meat moist.

🥗What To Serve With Venison Stew?

This stew is rich and filling, so it pairs best with simple carbohydrates to soak up the gravy a chunk of crusty French bread or cornbread is ideal for dipping. For a hearty supper, serve it over a bed of creamy mashed potatoes or buttered egg noodles. A side of braised red cabbage or a crisp green salad adds a nice acidic contrast to the rich meat.

❄️How To Store Leftovers Venison Stew?

• Refrigerate: Store the cooled stew in an airtight container in the refrigerator for up to 3 to 4 days. The flavor often improves the next day.
• Freeze: Venison stew freezes perfectly. Place in freezer-safe containers or heavy-duty bags for up to 3 to 4 months. Thaw overnight in the fridge.

🔥How To Reheat Leftovers Venison Stew?

Important Tip: Add a splash of water or broth when reheating, as the potatoes tend to soak up the liquid while sitting in the fridge.

• Stovetop: Place the stew in a saucepan over medium-low heat. Simmer gently for 10 to 15 minutes until heated through.
• Microwave: Heat individual portions in a microwave-safe bowl for 2 to 3 minutes, stirring halfway through.

❓FAQs

Try More Recipes:

• Pioneer Woman Slow Cooker Ham and Beans
• Pioneer Woman Slow Cooker White Chicken Chili
• Pioneer Woman Stuffed Pepper Casserole

📊Venison Stew Nutrition Facts

Serving Size: 1 bowl (serves 6)

• Calories: 380 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 22g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 35g

Pioneer Woman Venison Stew

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: American/GameDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

30

minutes

Calories

380

kcal

😋This rustic and hearty stew features tender chunks of venison slow-cooked in a rich red wine and beef broth. Enhanced with smoky bacon, earthy root vegetables, and aromatic herbs, it eliminates any gamey flavor to create the ultimate comforting cold-weather meal.

Ingredients

• 2 lbs venison stew meat, cut into 1-inch cubes (silver skin removed)

• 4 slices thick-cut bacon, chopped

• 1/4 cup all-purpose flour (for coating)

• 2 tbsp olive oil or butter (if needed)

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 cup red wine (Cabernet or Merlot)

• 4 cups beef broth (low sodium)

• 1 tbsp tomato paste

• 4 medium carrots, peeled and sliced into chunks

• 3 Russet or Yukon Gold potatoes, peeled and cubed

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1/2 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• Fresh parsley, chopped (for garnish)

Directions

• Crisp the Bacon: In a large Dutch oven or heavy pot over medium heat, fry the 4 slices of chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
• Coat and Brown Venison: Toss the 2 lbs of venison cubes in the 1/4 cup of flour, salt, and pepper until lightly coated. Shake off excess. Increase the heat to medium-high. Brown the meat in the hot bacon fat in batches for 2 to 3 minutes per side. Do not crowd the pan. Remove browned meat and set aside.
• Sauté Aromatics: Add the diced onion to the pot (add a splash of olive oil if the pot is dry). Cook for 3 to 5 minutes until softened. Add the 3 cloves of garlic and cook for 1 minute. Stir in the 1 tbsp of tomato paste.
• Deglaze: Pour in the 1 cup of red wine. Use a wooden spoon to scrape up the browned bits (fond) stuck to the bottom of the pot—this is pure flavor. Let the wine simmer for 2 to 3 minutes to reduce slightly.
• Simmer the Meat: Return the venison and the crispy bacon to the pot. Pour in the 4 cups of beef broth. Add the thyme and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours. The meat should be starting to get tender.
• Add Vegetables: Add the chopped potatoes and carrots. Stir well. Cover and continue to simmer for another 30 to 45 minutes until the vegetables are tender and the meat falls apart easily.
• Thicken (Optional): If the stew is too thin, mix 1 tbsp of cornstarch with a splash of cold water and stir it into the bubbling stew. Cook for 2 minutes until thickened.
• Serve: Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh parsley.

Notes

• Remove Silver Skin: Before chopping your venison, ensure you trim away the “silver skin” (the white, silvery connective tissue). It does not break down during cooking and will remain chewy and tough.
  The Wine: Red wine is essential for tenderizing the meat and neutralizing the gamey flavor. If you cannot use alcohol, substitute with extra beef broth and 1 tablespoon of Worcestershire sauce or balsamic vinegar.
  Don’t Rush It: Venison needs time. If the meat is still chewy after the allotted time, it simply needs to cook longer. Keep simmering until it yields.
  Bacon Fat: Since venison is incredibly lean, do not discard the bacon fat. You need that fat to carry the flavor and keep the meat moist.