Country Style Venison Stew
A hearty, rustic stew made with tender venison, smoky bacon, and vegetables simmered together in a rich, thickened broth. It’s a classic wild game comfort dish perfect for cooler weather.
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 the water or beef stock and let simmer 1 hour or more until venison begins to get tender, adding more liquid as necessary.
- Add all remaining ingredients except the peas, and continue to simmer until the stew thickens.
- In a separate pan, simmer the peas until done, then strain.
- Spoon peas over or around the stew when serving.
Cook’s Notes
Browning the venison well before adding liquid builds deeper flavor, and simmering low and slow is key to tenderizing tougher cuts of venison. Cook the peas separately so they stay bright and don’t turn mushy in the long-simmered stew.
Ingredient Swaps
Salt pork can be used in place of bacon for a more traditional touch, and beef stock can substitute for water for a richer broth. If venison isn’t available, beef stew meat works as a substitute.
Serving Suggestions
Serve hot with buttered corn muffins and a side salad, as suggested in the original recipe notes, for a complete rustic meal.
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 water or stock 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, you can transfer everything 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?
Venison is lean, so a long, low simmer is essential; avoid boiling hard, and check for tenderness after an hour, adding more time if needed.
Can I freeze this stew?
Yes, this stew freezes well for up to 3 months; just cool completely before freezing and consider leaving the peas out until reheating for the best texture.