This recipe for Venison Stew is a hunting magazine staple. We get requests from my readers all the time who want to make it, so we’ve included the recipe for venison stew and wild game recipe instructions here!
It’s not hard – just be sure you’re using proper technique when cooking and you include the ingredients we’ve included in the recipe for venison stew. And while our stew recipe calls specifically for “venison,” feel free to substitute another type of wild game meat you might have around that is needing to be used up and leave us a comment below, as to what wild game meat you used to recreate this recipe for venison stew. We’d love to know.
Country Style Venison Stew
- 2 lb venison steak
- 1/2 lb bacon or salt pork
- 4 tb flour
- 6 c water or beef stock
- 1 lg tomato chopped
- 2 md carrots sliced
- 2 md stalks celery sliced
- 2 md potatoes in 1 cubes
- 1 dozen small white onions
- 1 tb chopped parsley
- 1 c fresh green peas
- 1 salt and pepper to taste
- Cut bacon into 1" cubes and saute in large saucepan until lightly browned.
- Remove and set aside.
- Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings.
- Stir in flour.
- Lower heat and let brown 2-3 minutes, stirring several times.
- Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.
- Add all the other ingredients, except peas, and continue to simmer to make a thick stew.
- Simmer peas in a separate pan until done.
- Strain and spoon over or around stew when served.