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Making a delicious venison stew was one of those recipes that I had on my ‘to-make-list’ forever. And now that I’ve finally made one, I can tell you it was absolutely worth the wait. It’s also perfect for making either in a slow cooker or in a Dutch oven.
The venison stew is packed with mushrooms, celeriac and carrots. It’s the perfect comfort food for chilly fall or a winter evening and can also work really well for an easy Christmas dinner!
Table of contents
Why You’ll Love This Recipe
This venison stew is pretty easy to prepare and while it does take a bit of time to cook, that is really all hands-off time. I also made this version without wine but a splash of a good red wine would be a really nice addition!
Recipe Ingredients
As always make sure to double check the exact ingredients in the recipe card below.
- venison stew meat – I actually bought the meat frozen from a wholesale supplier. During the game season you can probably find it in a good butcher shop or order it online. Make sure you use meat that is specifically good for stewing. Not a fan of game meat? You can also make this with beef instead.
- celeriac (celery root) – I love adding celeriac into lots of things and since it is slightly sweet it works great to balance the flavors in this dish. You could also replace the celeriac with butternut squash or pumpkin.
- mushrooms – you can use pretty much any type of mushroom you like. I went for a combination of cremini mushrooms and small white button mushrooms. Chanterelles would also be delicious. I love them but hate cleaning those!
- diced tomatoes – I used a standard tin of 400 grams/ 14.5 oz. The acidity in the tomatoes help break down the meat and make for a great sauce too
- game stock – this is optional. You can use it to enhance the game flavors but chicken stock or beef stock works great too
- herbs – I used the classic thyme and rosemary combo for this stew.
- cinnamon stick – I love adding cinnamon into my stew dishes as it adds a subtle flavor (and delicious smell!) and it works great with venison
What To Serve with Venison Stew
If you’re serving venison stew for dinner or for your Christmas dinner I usually serve it with mashed potatoes and a red cabbage with apples and chestnut. Pretty classic combination but there are other options too.
- roasted potatoes – if you like your potatoes a bit crispier this is a great side
- celeriac puree – as an alternative to potato puree a celeriac puree is also delicious and works great with the game meat
- roasted brussels sprouts – always a classic! I love roasted Brussels sprouts with chestnuts and bacon
- crusty bread – to soak up the last bits of sauce!
Make Ahead and Storage
One of the things I love about any good stew is that it tastes even better the next day. So this is a perfect dish to prep ahead.
You can store it in the fridge for about 3 to 4 days in an airtight container. Make sure to cool it down completely before placing in the fridge.
Can I freeze venison stew?
Absolutely. This is easiest in individual portions and can be frozen for up to three months.
Reheating
Reheating is best done in a saucepan or Dutch oven over low heat. Make sure to stir occasionally until piping hot. Add a bit of stock or water if it has become too thick. Since I made this venison stew I made a really large batch and froze it in portions so I always have something delicious to come home to!
FAQ Venison Stew
Venison shoulder and other cuts intended for slow cooking are excellent choices. These cuts contain connective tissue that softens during long, gentle cooking, resulting in tender meat. Ask your butcher for venison stew meat if you’re unsure which cut to buy.
Absolutely! A heavy-bottomed Dutch oven or large stew pot works just as well. Keep the heat low and let the stew simmer gently for approximately 3-4 hours, or until the meat is tender. Check the liquid level occasionally.
Venison is very lean, and the right cooking method depends on the cut. If you’re using a tougher cut intended for stewing, it may simply need more time for the connective tissue to soften. Keep the heat low and continue cooking gently, checking periodically. Avoid boiling the stew vigorously, as this can dry out the meat.
Yes! Beef chuck roast or another cut of beef suitable for stewing makes an excellent substitute. The flavor will be a little different, but the cooking method is essentially the same. Cook until the meat is fork-tender.
Cremini mushrooms, white button mushrooms, shiitake, oyster mushrooms, and chanterelles are all good choices. I particularly like using a combination of different mushrooms for extra flavor and texture.
I wouldn’t recommend canned mushrooms for this recipe, as they tend to become too soft.
Definitely. This recipe is actually made without wine! The game stock, tomatoes, herbs, and cinnamon provide plenty of flavor. If you’d like a richer sauce, you can replace half the stock with dry red wine.
Tip from Simone
Make your venison stew a day before you plan to serve it. Let it cool, refrigerate it overnight, and gently reheat it the following day. The flavors will have had time to mingle, and the sauce will taste even richer.
If you’re preparing the stew ahead, I recommend cooking the mushrooms separately just before serving. That way, they’ll keep their lovely texture instead of becoming too soft.
Venison Stew with Mushrooms
Ingredients
- 1 kg venison stew meat cut into cubes
- 3 tbsp olive oil divided
- 2 onions sliced
- 2 garlic cloves minced
- 500 g celeriac celery root, peeled and diced
- 300 g carrots sliced
- 400 g diced tomatoes
- 350 ml game stock or beef stock
- 2 cinnamon sticks
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
- 400 g mixed mushrooms sliced
- 1 tbsp cornstarch or arrowroot starch
To serve (optional):
- Braised red cabbage with apples and chestnuts
Equipment
- Dutch oven
- Slow cooker
Instructions
Dutch oven method
- Heat a little of the olive oil in a large Dutch oven over medium-high heat. Brown the venison in batches until golden on all sides. Remove from the pan and set aside.
- Add a little more olive oil to the pan and sauté the onions for a few minutes. Add the garlic, celery root, and carrots and cook briefly, stirring occasionally.
- Return the venison to the pan. Add the game stock, diced tomatoes, cinnamon sticks, thyme, and rosemary.
- Bring to a gentle simmer, reduce the heat to low, and cover with a lid. Let the stew cook for approximately 3-4 hours, or until the venison is fork-tender. Check occasionally and add a little extra stock or water if needed.
- Once the venison is tender, mix the cornstarch with a little cold water to make a smooth slurry. Stir it into the simmering stew and cook for a few minutes until the sauce thickens. Add more slurry if necessary.
- Meanwhile, heat a little of the remaining olive oil in a separate skillet and sauté the mushrooms until golden brown.
- Stir the mushrooms into the stew just before serving. Remove the cinnamon sticks and herb stems, then season with salt and pepper to taste.
- Serve with braised red cabbage, apples, and chestnuts, or your favorite side dish.
Slow cooker method
- Brown the venison in a skillet with a little olive oil, working in batches. Transfer the browned meat to the slow cooker.
- Sauté the onions, garlic, celery root, and carrots briefly in the same skillet. Transfer to the slow cooker.
- Add the diced tomatoes, game stock, cinnamon sticks, thyme, and rosemary. Stir to combine.
- Cover and cook on LOW for approximately 8-9 hours, or until the venison is tender. Avoid lifting the lid unnecessarily during cooking.
- When the meat is tender, mix the cornstarch with a little cold water. Stir into the stew. If your slow cooker doesn’t get hot enough to thicken the sauce, transfer some of the cooking liquid to a saucepan, bring it to a simmer, and whisk in the slurry until thickened. Return the sauce to the slow cooker.
- Sauté the mushrooms separately in a skillet until golden brown, then stir them into the finished stew.
- Remove the cinnamon sticks and herb stems, adjust the seasoning, and serve.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
