From the Field to the Table
One of the greatest rewards of hunting is eating the meat you've ethically harvested yourself. Venison is lean, nutritious, and delicious when prepared correctly. This classic venison stew is forgiving, deeply satisfying, and works equally well in a Dutch oven over a campfire or a slow cooker in your kitchen at home.
Ingredients
- 2 lbs venison shoulder or stew meat, cut into 1.5-inch cubes
- 3 tablespoons vegetable oil or bacon grease
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, sliced into coins
- 3 medium potatoes, cubed (Yukon Gold work well)
- 2 stalks celery, sliced
- 1 can (14 oz) diced tomatoes
- 2 cups beef or venison broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (for dredging)
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Prepare the Meat
Pat the venison cubes dry with paper towels — this is crucial for a good sear. Season generously with salt and pepper, then toss with the flour until lightly coated. The flour helps develop a rich crust and thickens the stew later.
Step 2: Sear the Venison
Heat oil or bacon grease in your Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the venison pieces on all sides until deep brown — about 2–3 minutes per side. Don't rush this step; the sear builds most of the stew's flavor. Set browned meat aside.
Step 3: Build the Base
In the same pot, add the diced onion and celery. Cook over medium heat until softened, about 5 minutes, scraping up the browned bits from the bottom. Add the garlic and tomato paste and cook for another minute until fragrant.
Step 4: Combine and Simmer
Return the venison to the pot. Add the broth, diced tomatoes, Worcestershire sauce, thyme, and rosemary. Stir well to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the meat is beginning to become tender.
Step 5: Add the Vegetables
Add the carrots and potatoes to the pot. Continue simmering covered for another 30–40 minutes, until the vegetables are fully tender and the broth has thickened into a rich gravy. Taste and adjust seasoning.
Campfire Method
Follow the same steps using a cast iron Dutch oven. Place the covered Dutch oven over a bed of established coals (not open flame) and pile additional coals on the lid. Maintain a moderate, steady heat. Plan for longer cooking times — 2.5 to 3 hours total — and check periodically to ensure it's simmering, not boiling hard.
Tips for the Best Venison Stew
- Don't skip the sear: Browned meat adds depth of flavor that simply simmering cannot replicate.
- Remove silverskin: Before cubing, trim all the white silverskin and connective tissue from the venison. Silverskin doesn't break down with cooking and makes the meat tough and gamey-tasting.
- Low and slow: Venison is lean and can dry out if overcooked at high heat. Gentle, prolonged simmering is the key to tender, flavorful results.
- Add a splash of red wine: A half-cup of dry red wine added when you build the base adds wonderful depth. Deglaze the pot with it before adding broth.
Serving Suggestions
Serve the stew in deep bowls with crusty bread for soaking up the gravy, or over egg noodles for a heartier meal. A campfire stew like this tastes even better on a cold evening after a long day in the field — a fitting reward for the patience and effort of the hunt.