Venison Stew

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.

5 from 1 vote

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Main Course

Cuisine American

Servings

Calories 302 kcal

Equipment

Large Saucepan or Dutch Oven

Ingredients

1 ½ pounds Venison cut into bite-sized cubes
1 ½ 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

Instructions

Heat 2 tablespoon 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 tablespoon 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!

Notes

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.

Enjoy!

Nutrition