This is truly The Best Homemade Venison Stew Recipe that is made from scratch with tender chunks of deer meat, hearty vegetables, and a thick, flavorful broth. This stew simmers for hours, and the venison is fall-apart tender without a gamey taste.

A bowl of stew on a wooden stand with a napkin and spoon on the side.

This post may contain affiliate links. Please read my disclosure policy for more information.

Why You Will Love This Deer Stew

Whether you are a wild game connoisseur or not, this delicious venison stew recipe is so full of rich flavors that no one will even realize it is deer meat.

venison stew on a spoon over a bowl of stew.

Venison is considered a healthier alternative to red meat because it is leaner and lower in saturated fat. However, a lot of people are not fans of the wild-game taste that deer meat offers.

Slow-cooking the roast for several hours is a great way to help the meat become fall-apart tender and absorb the flavors of the sweet and savory broth. As a result, the wild-game taste is almost non-existent. There are also layers of vegetables, spices, and a hint of sweetness that give this hearty stew the perfect combination of flavor.

Ingredients

Venison roast (deer roast)
Beef bone broth or beef stock
Vegetable juice
Bay leaf
Chili powder
Tabasco sauce or hot sauce
Coconut aminos (or Worcestershire sauce)
White sugar
Brown Sugar
Salt
Ground black pepper
Carrots
Turnips
Cabbage
Yellow onion or purple onion
Green beans
Peas
Corn

Equipment

Dutch oven, or large pot

How to Make the Best Venison Stew RECIPE

1. Place the venison roast, vegetable juice, beef broth, and bay leaves in a large Dutch oven or stock pot over medium-high heat. Once the broth begins to boil, cover the pot, reduce the heat to medium-low, and simmer for 1 ½ hours.

2. While the roast slow cooks in the broth, chop all the vegetables.

3. Add all the other ingredients and simmer 1 ½ hours, or until the roast is fall-apart tender.

Venison roast in Dutch oven with juice and beef broth.

4. Remove the deer roast to a plate, shred the tender meat into bite-sized pieces, and then return the meat and juices to the pot.

5. Continue to simmer another hour or more.

All ingredients in pot after meat is shredded.

6. Serve hot.

Note: The slow cooking time can vary, but the long cook time is what makes the venison meat so tender. It also helps minimize the gamey taste. I try to simmer the stew for 3 – 4 hours.

Note: This is a very forgiving recipe, and the seasonings and vegetables can be adjusted however you want.

How to Store the Best Homemade Venison Stew Recipe

Cool stew completely, then store in an airtight container in the refrigerator for up to 4 days. The leftover stew is just as delicious the next day, if not better.
Freeze for up to 3 months. To reheat, set in the refrigerator overnight, then warm on the stove.

Substituting or Modifying the Ingredients

A beef roast or beef stew meat can be used instead of the venison.
Worcestershire sauce can be used instead of coconut aminios.
Lima beans can be included with the other vegetables.
Swap the turnips for russet potatoes, but the turnips give this delicious stew something extra.
Venison stew meat can be used, but the small chunks of meat will cook much more quickly. The cook time will need to be adjusted accordingly.

Enjoy this Hearty Venison Stew

This Homemade Venison Stew Recipe is one of my favorite ways to enjoy deer meat. It is a delicious recipe that helps mitigate the wild-game taste. For another delicious venison recipe that doesn’t have a gamey taste, try my Crock Pot Italian Venison Roast. Bon appétit!

xoxo,
Molly