Country Style Venison Stew (Hungryman’s Venison Stew)
A hearty, rich venison stew simmered with bacon, root vegetables, and fresh peas, perfect for warming up on cold winter nights.
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 in 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 saute 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 flour. Lower heat and let brown 2-3 minutes, stirring several times.
- Add liquid (water or beef stock) and let simmer 1 hour or more until 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 thickens.
- Simmer peas in a separate pan until done. Strain and spoon over or around the stew when served.
Cook’s Notes
Browning the venison well before adding liquid builds deeper flavor, and simmering low and slow is key to tenderizing the meat. Cooking the peas separately keeps their bright color and prevents them from turning mushy in the long-simmered stew.
Ingredient Swaps
Salt pork can be used in place of bacon for a more traditional flavor, and beef stock can replace water for a richer base. Any lean venison cut works well, and frozen peas can substitute for fresh.
Serving Suggestions
Serve hot, ladled into bowls with the peas spooned on top, alongside buttered corn muffins and a simple green salad.
Storage & Reheating
Store leftovers 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 water or stock if the stew has thickened too much.
Common Questions
Can I make this stew in a slow cooker?
Yes, brown the venison and bacon first, then transfer everything except the peas to a slow cooker and cook on low for 6-8 hours, adding the peas near the end.
How do I keep the venison from becoming tough?
Simmer the stew low and slow, and avoid boiling too vigorously, as venison can toughen with high heat or rushed cooking.
Can I freeze this stew?
Yes, this stew freezes well for up to 3 months; just cook and add the peas fresh after thawing and reheating for the best texture.