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Venison Stew

Prep Time

20 minutes

Cook Time

1.5 hours






  • 2 pounds venison stew meat (sirloin), cut into 1 inch cubes

  • 2 TB salt

  • teaspoon pepper

  • 2 TB olive oil

  • 1 large onion, quartered and sliced

  • 2 large carrots, chopped

  • 2 ribs celery, chopped

  • 2-4 russet potatoes, quartered

  • 4 cups beef stock

  • garlic cloves, minced

  • 1/2 cup all purpose flour

  • 2 cups red wine

  • 1 bay leaf

  • teaspoon rosemary


Pat the venison meat dry and season all sides with salt and pepper. Set to the side. Meanwhile, heat a large dutch oven on the stovetop medium heat and pour in the olive oil. Once pot is hot enough, add in the meat and brown on all sides, about 8-10 minutes. Once browned, remove from heat and set to the side. 


Toss veggies into the pot and cook until tender, 5-7 minutes. Add additional olive oil if needed. Add the garlic and cook for another minute. Return the meat to the pot and sprinkle everything with flour and stir to incorporate. Pour in the red wine and whisk any of the clumps. 

Add the beef stock and bring to a boil. Add the bay leaf and rosemary and stir to incorporate. Lower the heat to a simmer and cover. Cook for one hour.

Add the potatoes and cook for an additional 15-20 minutes. Discard bay leaf and it's ready to serve!

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