Country Style Venison Stew
A hearty, old-fashioned venison stew simmered with bacon, root vegetables, and fresh peas for a comforting, rustic main dish. It’s a hunting magazine classic that’s simple enough for a weeknight but hearty enough for company.
Ingredients
- 2 lb venison steak
- 1/2 lb bacon or salt pork
- 4 tb flour
- 6 c water or beef stock
- 1 large tomato, chopped
- 2 medium carrots, sliced
- 2 medium stalks celery, sliced
- 2 medium potatoes, cut into 1-inch cubes
- 1 dozen small white onions
- 1 tb chopped parsley
- 1 c fresh green peas
- Salt and pepper to taste
Instructions
- Cut bacon into 1-inch cubes and sauté in a large saucepan until lightly browned. Remove and set aside.
- Cut venison into 1 1/2 to 2-inch pieces and brown over high heat in 4 tablespoons of the reserved bacon drippings.
- Stir in the flour. Lower heat and let brown 2-3 minutes, stirring several times.
- Add the liquid (water or beef stock) and let it simmer 1 hour or more until the venison begins to get tender, adding more liquid as necessary.
- Add all the other ingredients except the peas, and continue to simmer until the stew becomes thick.
- Meanwhile, simmer the peas in a separate pan until done. Strain and spoon over or around the stew when serving.
Cook’s Notes
Browning the venison well before adding liquid builds a deeper flavor base for the stew, and simmering low and slow is key to tenderizing tougher cuts of wild game. Keep the peas separate until serving so they stay bright and don’t turn mushy from the long simmer.
Ingredient Swaps
Any wild game meat such as elk, moose, or antelope can be substituted for the venison, and salt pork can be used in place of bacon for a more traditional touch. If fresh peas aren’t available, frozen peas work fine added at the very end.
Serving Suggestions
Serve the stew hot in bowls alongside buttered corn muffins and a simple green salad, as suggested in the original recipe notes. It also pairs well with crusty bread for soaking up the broth.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if it has thickened too much.
Common Questions
Can I make this stew in a slow cooker?
Yes, after browning the bacon and venison and stirring in the flour, transfer everything to a slow cooker with the liquid and vegetables and cook on low for 6-8 hours, adding the peas near the end.
How do I know when the venison is tender enough?
The venison should pierce easily with a fork and feel tender rather than chewy; if it’s still tough after an hour, continue simmering and add more liquid as needed.
Can I freeze venison stew?
Yes, this stew freezes well for up to 3 months; just cool it completely before transferring to freezer-safe containers and thaw overnight in the fridge before reheating.