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

The Best Homemade Venison Stew Recipe

This Homemade Venison Stew Recipe has tender chunks of deer meat, hearty vegetables, and a thick, flavorful broth.
5 from 1 vote
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Equipment

  • Dutch oven, or large stock pot

Ingredients
  

  • 3 - 4 pound venison roast
  • 64 oz beef bone broth
  • 32 oz vegetable juice
  • 2 bay leaves
  • 1 tbsp chili powder
  • A few drops of Tabasco sauce (or hot sauce)
  • 1 tbsp coconut aminos (or Worcestershire sauce)
  • 1/3 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3-4 large carrots, diced (approximately 3 cups)
  • 2-3 large turnips, diced (approimately 3 cups)
  • 2 cups cabbage, thinly sliced (approximately 3 cups)
  • 1 small onion, finely chopped
  • 1 can green beans (can use frozen green beans)
  • 1 can peas (can use frozen peas)
  • 1 can corn (can use frozen corn)

Instructions
 

  • 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.
  • While the roast slow cooks in the broth, chop all the vegetables.
  • Add the vegetables and all of the other ingredients after the roast has cooked for 1 ½ hours. Simmer an additional 1 ½ hours, or until the roast is fall-apart tender.
  • 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.
  • Continue to simmer another hour or more.
  • Serve hot.
  • Store in the refrigerator, in an airtight container, for up to 4 days, or freeze for up to 3 months.