Country Style Venison Stew
A hearty, rustic stew made with tender venison steak, bacon, and a colorful mix of vegetables simmered low and slow until rich and thick.
Ingredients
- 2 lb venison steak
- 1/2 lb bacon or salt pork
- 4 tbsp flour
- 6 cups 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 tbsp chopped parsley
- 1 cup 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 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 thickens.
- Meanwhile, simmer the peas in a separate pan until done.
- Strain the peas and spoon over or around the stew when serving.
Cook’s Notes
Browning the venison well before simmering builds a deeper flavor base, and adding liquid gradually as it cooks keeps the meat from drying out. Cooking the peas separately keeps their color and texture fresh rather than letting them turn mushy in the long simmer.
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 broth. Frozen peas work fine if fresh aren’t available.
Serving Suggestions
Serve hot in bowls with buttered corn muffins and a simple green salad on the side, as suggested in the original recipe.
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 use a different cut of venison for this stew?
Yes, any tender venison steak or stew meat works well since it’s cut into pieces and simmered until tender.
Why simmer the peas separately?
Cooking peas separately keeps them bright and tender instead of overcooking during the long stew simmer, and they’re spooned over the finished dish right before serving.
Can this stew be made in a slow cooker?
Yes, after browning the meat and bacon on the stovetop, you can transfer everything except the peas to a slow cooker and cook on low for 6-8 hours, adding the peas at the end.