Hearty, tasty, and easy to make, this Venison Stew is packed full of tender meat, potatoes, carrots, turnip, celery, and onion. It’s the perfect comfort food to warm up with on cold, chilly days.Jump to Recipe
I started this food blog of mine exactly one year ago with the intentions of featuring mainly plant-based recipes, and wouldn’t you know my Instant Pot Venison Steak with Onions & Peppers is currently my most popular recipe. Go figure! 😀
My husband has been lucky enough to harvest two deer so far this season and our freezer chest is filling up fast. So yes, I am sharing with you another venison recipe that I know you are going to love!
Is Venison Stew Healthy?
Yes! Venison is super lean and rich in protein and iron. Add in all of the vegetables and you’ve met your daily requirement of both vitamin A and C in just one serving! May I also mention that each serving also provides 6 grams of fiber! Hoorah! 😀
How to Make Venison Stew
First, chop up those delicious vegetables! For this recipe I use new potatoes, which are basically just small potatoes (the size of golf balls). Be sure to leave the skins on for that extra fiber. Those yellow turnips are also known as rutabagas and add some fantastic flavor.
Next, cut the venison meat into bite-sized cubes. You can use any cut of meat you have on hand, such as stew meat, loins, backstrap, steak, etc.
Heat 2 Tbsp oil in a large saucepan or Dutch oven over medium heat. Add the meat and cook for 3-4 minutes, or until all sides have browned. Remove from pan and set aside.
Add 1 Tbsp oil to the pan along with the celery and onion and cook for 3-4 minutes, or until soft. Stir in the garlic, and then stir in the flour.
Stir in the vegetable juice cocktail and spices, and then add the meat, potatoes, carrots, and turnip. Bring the stew to a boil over medium-high heat. Once it starts to boil reduce the heat to low, cover the pot, and cook for 90 minutes or until the meat is tender.
Remove the bay leaves, serve, and enjoy!
Other Hoorah to Health recipes you may enjoy-
- Stuffed Pepper Soup
- Easy Chicken Flautas
- Easy Caprese Flatbread Pizza
- Cavatappi Alfredo with Broccoli and Chicken
- Large Saucepan or Dutch Oven
- 1 1/2 pounds Venison cut into bite-sized cubes
- 1 1/2 pounds New Potatoes quartered
- 3 cups Carrots sliced
- 2 cups Celery sliced
- 2 cups Yellow Turnip (Rutabaga) cut into bite-sized cubes
- 2 cups Onion chopped
- 2 cloves Garlic minced
- 4 cups Vegetable Juice Cocktail
- 3 Tablespoons Olive Oil divided
- 2 Tablespoons Flour
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- 1 teaspoon Black Pepper
- 2 Bay Leaves
- Heat 2 Tbsp oil in a large saucepan or Dutch oven over medium heat. Add the venison and cook for 3-4 minutes, or until all sides have browned. Remove from pan and set aside.
- Add 1 Tbsp oil to the pan along with the celery and onion and cook for 3-4 minutes, or until soft.
- Stir in the garlic.
- Stir in the flour.
- Stir in the vegetable juice cocktail, oregano, thyme, black pepper and bay leaves.
- Add the meat, potatoes, carrots, and turnip.
- Bring the stew to a boil, reduce heat to low, cover and simmer for 90 minutes or until the meat is tender.
- Remove the bay leaves.
- Serve, and enjoy!
- You can use any cut of venison you have on hand, such as stew meat, loins, backstrap, steak, etc.
- Not a fan of turnip? No problem! Just omit and add extra carrots and potatoes.