You’re in for a treat with these 20 hearty deer stew recipes, perfect for those chilly evenings when only a bowl of comfort food will do. Whether you’re a seasoned hunter or just love a rich, flavorful stew, our crockpot delights promise ease and satisfaction. Dive into this roundup and discover your next favorite meal that’s sure to warm hearts and bellies alike!
Slow Cooker Venison Stew with Root Vegetables
Remember those chilly evenings when all you crave is something hearty and comforting? That’s exactly what inspired me to perfect this slow cooker venison stew, a dish that’s as nourishing as it is flavorful, with root vegetables adding a sweet, earthy balance to the rich, gamey meat.
Ingredients
- 2 lbs venison shoulder, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups beef stock, preferably homemade
- 1 cup dry red wine
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 large russet potato, peeled and cut into 1-inch cubes
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to season
Instructions
- Heat the clarified butter in a large skillet over medium-high heat until shimmering.
- Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
- In the same skillet, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Deglaze the skillet with the red wine, scraping up any browned bits from the bottom, and simmer for 2 minutes to reduce slightly.
- Transfer the onion mixture to the slow cooker, along with the beef stock, carrots, parsnips, potato, thyme, and smoked paprika. Season generously with salt and pepper.
- Cover and cook on low for 8 hours, or until the venison is tender and the vegetables are soft.
- Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
- Tip: If you prefer a smoother texture, mash some of the potatoes against the side of the slow cooker before serving.
- Tip: Pair this stew with a crusty loaf of bread or over a bed of creamy polenta for an extra comforting meal.
This stew emerges from the slow cooker with the venison so tender it nearly falls apart at the touch of a fork, while the root vegetables retain just enough bite to contrast beautifully. The deep, savory flavors are perfectly balanced by the sweetness of the carrots and parsnips, making each spoonful a delight. Try garnishing with a sprinkle of fresh thyme or a drizzle of high-quality olive oil for an elegant finish.
Easy Crockpot Deer Stew with Red Wine
How many times have you come home after a long day, wishing for a hearty meal that practically made itself? That’s exactly why this Easy Crockpot Deer Stew with Red Wine has become a staple in my kitchen, especially during the chilly months. It’s a dish that marries simplicity with sophistication, and the best part? Your crockpot does most of the work.
Ingredients
- 2 lbs venison shoulder, cut into 1-inch cubes
- 1 cup dry red wine
- 2 cups beef stock, preferably homemade
- 3 tbsp clarified butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 carrots, peeled and cut into 1/2-inch rounds
- 2 celery stalks, cut into 1/2-inch pieces
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper, to season
Instructions
- In a large skillet over medium-high heat, melt the clarified butter until it shimmers.
- Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per batch. Transfer to the crockpot.
- In the same skillet, reduce the heat to medium and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes. Stir in the tomato paste and cook for another minute.
- Deglaze the skillet with the red wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
- Transfer the vegetable mixture and reduced wine to the crockpot. Add the beef stock, thyme, and bay leaf. Season lightly with salt and pepper.
- Cover and cook on low for 8 hours or on high for 4 hours, until the venison is fork-tender.
- Before serving, remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
Unbelievably tender and rich, this stew’s depth of flavor is unmatched, thanks to the slow melding of red wine and herbs. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of the luxurious sauce.
Hearty Deer and Mushroom Stew
Venturing into the heart of winter calls for dishes that warm the soul, and nothing does it better than a robust stew. I remember my first encounter with deer meat during a chilly autumn hunt; its rich, gamey flavor paired with earthy mushrooms was a revelation. This stew is my homage to that memory, a dish that’s as nourishing as it is nostalgic.
Ingredients
- 1.5 lbs venison shoulder, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 cup wild mushrooms (such as morels or chanterelles), cleaned and halved
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups beef stock, homemade preferred
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper, to season
Instructions
- Heat the clarified butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
- Season the venison cubes generously with salt and pepper, then sear in the hot butter until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the diced onion and sauté until translucent, about 5 minutes, scraping up any browned bits from the bottom for extra flavor.
- Add the minced garlic and halved mushrooms, cooking until the mushrooms have released their moisture and begin to brown, approximately 5 minutes.
- Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Return the seared venison to the pot, along with any accumulated juices, and pour in the beef stock. Add the thyme leaves and bay leaf.
- Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 2 hours, or until the venison is fork-tender.
- Tip: For a thicker stew, uncover during the last 30 minutes of cooking to allow some of the liquid to reduce.
- Tip: Always taste and adjust the seasoning before serving, as the flavors will concentrate over time.
- Tip: Let the stew rest for 10 minutes off the heat before serving to allow the flavors to meld beautifully.
Brimming with deep, umami flavors and tender chunks of venison, this stew is a testament to the power of slow cooking. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of its rich broth.
Spicy Deer Stew with Jalapenos
Craving something that warms the soul with a kick? I stumbled upon this Spicy Deer Stew with Jalapenos during a chilly autumn hunt in Colorado, and it’s been a game-changer for my cold-weather meals. The combination of wild game and fiery jalapenos creates a depth of flavor that’s both rustic and refined.
Ingredients
- 1.5 lbs venison shoulder, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 jalapenos, seeded and finely chopped
- 1 cup dry red wine
- 4 cups beef stock, homemade preferred
- 2 large carrots, peeled and cut into 1/2-inch rounds
- 2 large russet potatoes, peeled and cut into 1-inch cubes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt, to season
Instructions
- Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
- Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3 minutes per side. Remove and set aside.
- In the same pot, add the diced onion and cook until translucent, about 5 minutes, scraping up any browned bits from the bottom.
- Stir in the minced garlic and chopped jalapenos, cooking for another minute until fragrant.
- Deglaze the pot with the red wine, simmering until reduced by half, about 5 minutes.
- Return the venison to the pot along with the beef stock, carrots, potatoes, smoked paprika, and cumin. Bring to a boil.
- Reduce heat to low, cover, and simmer gently for 2 hours, or until the venison is fork-tender.
- Season with salt to taste before serving.
Serve this stew piping hot with a side of crusty bread to soak up the rich, spicy broth. The venison becomes incredibly tender, melting in your mouth, while the jalapenos add a bright heat that lingers pleasantly. For an extra touch, garnish with fresh cilantro or a dollop of sour cream to balance the spice.
Classic Crockpot Deer Stew with Carrots and Potatoes
There’s something incredibly comforting about coming home to the rich, savory aroma of a stew that’s been simmering all day. This Classic Crockpot Deer Stew with Carrots and Potatoes is a hearty, flavorful dish that’s perfect for those chilly evenings when you crave something warm and satisfying. I love how the tender deer meat melds with the earthy sweetness of the carrots and potatoes, creating a dish that’s both rustic and refined.
Ingredients
- 2 lbs venison stew meat, cut into 1-inch cubes
- 3 tbsp clarified butter
- 4 cups beef stock, preferably homemade
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper, to season
Instructions
- Heat the clarified butter in a large skillet over medium-high heat until shimmering.
- Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per batch. Transfer the seared meat to the crockpot.
- In the same skillet, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- Stir in the tomato paste, dried thyme, and rosemary, cooking for another minute to blend the flavors.
- Deglaze the skillet with a cup of beef stock, scraping up any browned bits from the bottom, then pour the mixture into the crockpot.
- Add the remaining beef stock, carrots, and potatoes to the crockpot, stirring to combine.
- Season with salt and freshly ground black pepper, then cover and cook on low for 8 hours, or until the meat is fork-tender.
- Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
- Tip: If you prefer a more pronounced herb flavor, add an extra sprig of fresh rosemary or thyme during the last hour of cooking.
- Tip: Always taste and adjust the seasoning before serving, as slow cooking can mute flavors.
Rich and hearty, this stew boasts tender chunks of venison that practically melt in your mouth, complemented by the sweetness of carrots and the buttery texture of Yukon Gold potatoes. Serve it with a crusty loaf of bread to soak up every last drop of the savory broth, or over a bed of creamy mashed potatoes for an extra indulgent twist.
Deer Stew with Guinness and Barley
Every now and then, I stumble upon a recipe that feels like a warm hug on a chilly evening, and this Deer Stew with Guinness and Barley is exactly that. It’s a hearty, comforting dish that brings back memories of my first hunting trip with my dad, where we promised to cook whatever we caught together.
Ingredients
- 2 lbs venison shoulder, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/2-inch pieces
- 1 cup Guinness stout
- 4 cups beef stock
- 1/2 cup pearl barley
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper, to season
Instructions
- In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
- Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the diced onion and cook until translucent, about 5 minutes, scraping up any browned bits from the bottom of the pot.
- Add the minced garlic, carrots, and celery, cooking for another 3 minutes until the vegetables begin to soften.
- Pour in the Guinness stout, using a wooden spoon to deglaze the pot by loosening any remaining browned bits.
- Return the seared venison to the pot, along with the beef stock, pearl barley, and thyme leaves. Bring to a simmer.
- Reduce the heat to low, cover, and let the stew simmer gently for 1.5 hours, or until the venison is tender and the barley is cooked through.
- Season the stew with salt and freshly ground black pepper to taste before serving.
Combining the rich, gamey flavor of venison with the deep maltiness of Guinness and the chewiness of pearl barley creates a stew that’s both robust and comforting. Serve it with a slice of crusty bread to soak up every last drop of the flavorful broth.
Savory Deer Stew with Herbs and Garlic
Remember those chilly evenings when all you crave is something hearty and comforting? That’s exactly what inspired me to perfect this Savory Deer Stew with Herbs and Garlic. It’s a dish that brings warmth to the table and stories to share, especially after a long day of foraging or simply when the weather calls for it.
Ingredients
- 2 lbs venison shoulder, cut into 1-inch cubes
- 3 tbsp clarified butter
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 cups beef stock, homemade preferred
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- Salt, to season
- Freshly ground black pepper, to season
Instructions
- Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Season the venison cubes generously with salt and pepper, then sear in the Dutch oven until browned on all sides, approximately 3 minutes per side. Work in batches to avoid overcrowding.
- Reduce the heat to medium and add the diced onion, cooking until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and allow to reduce by half, about 5 minutes.
- Stir in the tomato paste, followed by the beef stock, rosemary, thyme, and bay leaves. Bring to a simmer.
- Return the seared venison to the pot, cover, and reduce the heat to low. Simmer gently for 2 hours, or until the meat is fork-tender.
- Remove the bay leaves and adjust the seasoning with salt and pepper if necessary before serving.
The stew should have a rich, velvety texture with the venison meltingly tender. The herbs and garlic lend a depth of flavor that’s both rustic and refined. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up every last bit of the delicious sauce.
Sweet and Sour Deer Stew
Just last weekend, I found myself reminiscing about the hunting trips with my grandfather, where the prize was always a fresh cut of venison. It inspired me to create this Sweet and Sour Deer Stew, a dish that balances the robustness of game meat with the bright, tangy notes of a classic sweet and sour sauce. Perfect for those chilly evenings when you crave something hearty yet unexpectedly refreshing.
Ingredients
- 2 lbs deer meat, cubed
- 1/4 cup clarified butter
- 1 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 cup carrots, julienned
- 1 cup green bell pepper, diced
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 2 cups beef stock
- 1 tbsp cornstarch
- 2 tbsp water
- Salt, to taste
Instructions
- Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
- Add the cubed deer meat, searing on all sides until a deep brown crust forms, about 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure proper browning.
- Remove the meat and set aside. In the same pot, add the red onion and garlic, sautéing until translucent, about 2 minutes.
- Stir in the carrots and green bell pepper, cooking for an additional 3 minutes until slightly softened.
- Deglaze the pot with apple cider vinegar, scraping up any browned bits from the bottom. Tip: This step adds depth to the stew’s flavor.
- Return the deer meat to the pot. Add brown sugar, soy sauce, grated ginger, and beef stock, stirring to combine.
- Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, or until the meat is tender.
- In a small bowl, mix cornstarch and water to create a slurry. Stir into the stew to thicken, cooking for an additional 5 minutes. Tip: For a smoother texture, strain the slurry before adding.
- Season with salt to taste before serving.
Kicking back with a bowl of this stew, you’ll notice how the tender deer meat melts in your mouth, contrasted by the crisp vegetables and the rich, velvety sauce. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up every last drop of that sweet and sour goodness.
Deer Stew with Wild Rice and Cranberries
Unbelievably comforting and rich, this Deer Stew with Wild Rice and Cranberries is a dish that takes me back to my childhood in the Midwest, where hearty meals were a staple during the chilly months. I remember my grandmother simmering a similar stew on the stove, the aroma filling the entire house, promising warmth and satisfaction. Today, I’ve put my own spin on that classic, incorporating wild rice and cranberries for a touch of sweetness and texture that elevates the dish to something truly special.
Ingredients
- 1.5 lbs venison stew meat, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup wild rice, rinsed
- 4 cups beef stock, preferably homemade
- 1/2 cup dried cranberries
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to season
Instructions
- In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
- Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per batch. Remove and set aside.
- In the same pot, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Stir in the wild rice, ensuring it’s well coated with the butter and onion mixture.
- Pour in the beef stock, scraping up any browned bits from the bottom of the pot.
- Return the seared venison to the pot, along with any accumulated juices.
- Add the dried cranberries, thyme sprigs, and bay leaf. Season lightly with salt and pepper.
- Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, or until the wild rice is tender and the venison is fork-tender.
- Remove the thyme sprigs and bay leaf before serving. Taste and adjust seasoning if necessary.
You’ll love the tender chunks of venison paired with the nutty wild rice and bursts of sweet cranberries. For an extra touch of elegance, serve this stew in hollowed-out sourdough bread bowls, making every bite a delightful experience.
Rich Deer Stew with Dark Chocolate
Sometimes, the most unforgettable meals come from the most unexpected combinations. That’s exactly what happened when I first tried adding dark chocolate to a hearty deer stew, transforming it into a rich, deeply flavorful dish that’s perfect for chilly evenings.
Ingredients
- 2 lbs venison shoulder, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups beef stock, preferably homemade
- 1 cup red wine
- 2 oz dark chocolate (70% cocoa), finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
- Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per batch. Remove and set aside.
- In the same pot, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add the minced garlic and cook for another 1 minute, until fragrant.
- Return the seared venison to the pot, along with any accumulated juices.
- Pour in the beef stock and red wine, scraping the bottom of the pot to release any browned bits.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, or until the venison is tender.
- Stir in the chopped dark chocolate and thyme leaves until the chocolate is fully melted and incorporated.
- Season with sea salt and freshly ground black pepper, then simmer uncovered for an additional 10 minutes to thicken the stew slightly.
What you’ll end up with is a stew that’s luxuriously velvety, with layers of flavor that dance between the earthiness of the venison and the subtle bitterness of the dark chocolate. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up every last drop.
Deer Stew with Apples and Cinnamon
Last weekend, I found myself with an unexpected bounty of venison, thanks to a generous hunter friend. Inspired by the crisp autumn air and the apples piling up in my kitchen, I decided to marry these flavors in a comforting deer stew, with a hint of cinnamon for warmth.
Ingredients
- 1.5 lbs venison shoulder, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups unsweetened apple cider
- 2 cups beef stock, homemade preferred
- 2 medium apples, peeled, cored, and diced
- 1 tsp ground cinnamon
- 1 tbsp fresh thyme leaves
- Salt, to season
Instructions
- Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
- Season the venison cubes generously with salt and sear in the butter until deeply browned on all sides, about 3 minutes per side. Remove and set aside.
- In the same pot, add the diced onion and sauté until translucent, about 5 minutes, scraping up any browned bits from the bottom.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the apple cider and beef stock, bringing the mixture to a simmer to deglaze the pot.
- Return the seared venison to the pot, along with any accumulated juices.
- Stir in the diced apples, ground cinnamon, and fresh thyme leaves.
- Reduce the heat to low, cover, and simmer gently for 2 hours, or until the venison is fork-tender.
- Tip: For a thicker stew, uncover during the last 30 minutes of cooking to allow the liquid to reduce slightly.
- Tip: Taste and adjust the seasoning with salt only after the stew has finished cooking, as the flavors will concentrate.
- Tip: Serve with a dollop of sour cream or a sprinkle of fresh thyme for an extra layer of flavor.
Hearty and aromatic, this deer stew boasts tender chunks of venison that melt in your mouth, complemented by the sweet and tangy notes of apples and cinnamon. For a rustic presentation, serve it in hollowed-out apple bowls or alongside a slice of crusty artisan bread to soak up the rich, flavorful broth.
Smoky Deer Stew with Chipotle Peppers
Nothing warms the soul quite like a hearty stew, especially when it’s infused with the deep, smoky flavors of chipotle peppers and tender deer meat. I remember the first time I tried this combination; it was a chilly evening in the Rockies, and the dish instantly became a staple in my winter cooking repertoire.
Ingredients
- 2 lbs venison shoulder, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, finely chopped
- 4 cups beef stock, homemade preferred
- 2 large carrots, peeled and cut into 1/2-inch rounds
- 2 celery stalks, cut into 1/2-inch pieces
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt, to season
Instructions
- Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
- Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per batch. Tip: Avoid overcrowding the pot to ensure proper browning.
- Remove the venison and set aside. In the same pot, add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and chopped chipotle peppers, cooking for an additional minute until fragrant.
- Return the venison to the pot along with any accumulated juices. Pour in the beef stock, ensuring the meat is fully submerged.
- Add the carrots, celery, smoked paprika, and ground cumin. Stir to combine.
- Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 2 hours, or until the venison is fork-tender. Tip: Skim off any excess fat that rises to the surface for a cleaner flavor.
- Season with salt to taste before serving. Tip: For an extra layer of smokiness, garnish with a sprinkle of smoked paprika.
Out of the pot, this stew boasts a rich, velvety texture with a perfect balance of heat and smokiness from the chipotle peppers. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up every last drop of the flavorful broth.
Deer Stew with Butternut Squash and Sage
Every time the chill of autumn begins to whisper through the trees, I find myself craving the hearty, comforting embrace of a well-made stew. There’s something about the combination of tender deer meat, sweet butternut squash, and aromatic sage that feels like a warm hug on a cold day. It’s a dish that reminds me of my grandmother’s kitchen, where the scent of simmering stew would fill the air as the leaves turned golden outside.
Ingredients
- 1.5 lbs venison shoulder, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 large butternut squash, peeled and cubed
- 1 tbsp fresh sage, finely chopped
- 4 cups beef stock, preferably homemade
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
- Add the venison cubes in a single layer, ensuring they are not overcrowded, and sear until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the diced onion and minced garlic, sautéing until translucent and fragrant, about 2-3 minutes.
- Return the venison to the pot, along with the cubed butternut squash, fresh sage, sea salt, and black pepper, stirring to combine.
- Pour in the beef stock, ensuring all ingredients are submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the venison is fork-tender.
- Tip: For an extra layer of flavor, consider deglazing the pot with a splash of red wine after searing the venison.
- Tip: If the stew is too thin, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
- Tip: Taste and adjust seasoning with additional salt and pepper if necessary before serving.
Ladling this stew into bowls, the tender venison and soft butternut squash create a perfect harmony of textures, while the sage adds a subtle earthiness that elevates the dish. Serve it with a crusty loaf of bread to soak up the rich, flavorful broth, or over a bed of creamy polenta for an extra comforting meal.
Tender Deer Stew with Pearl Onions
Kind of like the comforting embrace of a warm blanket on a chilly evening, this tender deer stew with pearl onions is my go-to dish when I crave something hearty yet refined. It’s a recipe that reminds me of the autumn weekends spent at my grandparents’ cabin, where the aroma of simmering stew would fill the air.
Ingredients
- 2 lbs venison shoulder, cut into 1-inch cubes
- 1 cup pearl onions, peeled
- 2 tbsp clarified butter
- 3 cups beef stock, homemade preferred
- 1 tbsp tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt, to season
- Freshly ground black pepper, to season
Instructions
- Preheat a heavy-bottomed Dutch oven over medium-high heat for 2 minutes until hot.
- Add clarified butter to the Dutch oven, swirling to coat the bottom evenly.
- Season venison cubes generously with salt and pepper, then sear in batches until deeply browned on all sides, about 3 minutes per batch. Tip: Avoid overcrowding the pot to ensure proper browning.
- Remove seared venison and set aside. In the same pot, add pearl onions, sautéing until lightly caramelized, about 5 minutes.
- Stir in tomato paste and cook for 1 minute to remove raw flavor.
- Return venison to the pot, add beef stock, thyme, and bay leaf, bringing to a gentle simmer.
- Cover and reduce heat to low, simmering for 2.5 hours until venison is fork-tender. Tip: Check occasionally, skimming any impurities that rise to the surface.
- Discard thyme sprigs and bay leaf, then adjust seasoning with salt and pepper if needed. Tip: For a thicker stew, uncover and simmer for an additional 10 minutes.
Zesty and rich, this stew boasts a melt-in-your-mouth texture with layers of deep, savory flavors. Serve it over a bed of creamy mashed potatoes or alongside a crusty loaf of sourdough for a meal that’s both rustic and elegant.
Deer Stew with Pomegranate and Walnuts
How many times have you stumbled upon a recipe that feels like a warm hug on a chilly evening? That’s exactly what happened to me with this Deer Stew with Pomegranate and Walnuts. It’s a dish that combines the robustness of game with the sweet and tangy notes of pomegranate, creating a symphony of flavors that’s hard to forget.
Ingredients
- 2 lbs venison shoulder, cut into 1-inch cubes
- 1/4 cup clarified butter
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup pomegranate juice
- 1/2 cup chicken stock
- 1/2 cup walnuts, toasted and roughly chopped
- 1 tbsp fresh thyme leaves
- Salt, to season
Instructions
- In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
- Add the venison cubes in a single layer, ensuring not to overcrowd the pan, and sear until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Return the seared venison to the pot, along with any accumulated juices.
- Pour in the pomegranate juice and chicken stock, scraping the bottom of the pot to release any browned bits.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, or until the venison is tender.
- Stir in the toasted walnuts and fresh thyme leaves. Season with salt to taste.
- Continue to simmer uncovered for an additional 10 minutes to allow the flavors to meld.
What makes this stew stand out is the tender texture of the venison, perfectly complemented by the crunch of walnuts and the burst of flavor from the pomegranate. Serve it over a bed of creamy polenta for a truly comforting meal.
Zesty Deer Stew with Lemon and Thyme
Today, as the morning chill lingers in the air, I find myself craving something hearty yet bright to kickstart the day. That’s when I remembered the ‘Zesty Deer Stew with Lemon and Thyme’ recipe I perfected last fall, a dish that beautifully balances the robustness of game with the freshness of citrus and herbs.
Ingredients
- 1.5 lbs venison shoulder, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 2 cups homemade venison stock
- 1 tbsp fresh thyme leaves
- Zest and juice of 1 large lemon
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp all-purpose flour
Instructions
- In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
- Add the venison cubes in a single layer, ensuring not to overcrowd the pot. Sear for 3 minutes per side until deeply browned. Tip: Work in batches if necessary to achieve a proper sear.
- Remove the venison and set aside. In the same pot, add the diced onion and sauté for 4 minutes until translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook off the raw flour taste.
- Gradually whisk in the venison stock, scraping up any browned bits from the bottom of the pot.
- Return the seared venison to the pot along with any accumulated juices. Add the thyme leaves, lemon zest, lemon juice, sea salt, and black pepper.
- Bring the stew to a gentle simmer, then reduce the heat to low. Cover and cook for 2 hours, stirring occasionally, until the venison is fork-tender. Tip: For an even more tender result, consider using a slow cooker on low for 6-8 hours.
- Once cooked, let the stew rest for 10 minutes before serving. Tip: This allows the flavors to meld together beautifully.
You’ll love how the tender venison melts in your mouth, contrasted by the bright, zesty notes of lemon and the earthy undertones of thyme. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up every last drop of the flavorful broth.
Deer Stew with Black Beans and Corn
Remember those chilly evenings when all you crave is something hearty and comforting? That’s exactly what inspired me to whip up this Deer Stew with Black Beans and Corn, a dish that’s as nourishing as it is flavorful. It’s my go-to recipe when I want to impress guests or simply treat myself to a cozy night in.
Ingredients
- 1.5 lbs venison shoulder, cubed
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup dried black beans, soaked overnight
- 1 cup sweet corn kernels
- 4 cups beef stock, homemade preferred
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt, to precise seasoning
Instructions
- In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
- Add the cubed venison, searing on all sides until a deep brown crust forms, about 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure proper searing.
- Lower the heat to medium, add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Stir in the soaked black beans, sweet corn kernels, beef stock, smoked paprika, and ground cumin. Tip: Rinse the soaked beans thoroughly to remove any residual soaking liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot with a lid.
- Simmer for 2 hours, or until the venison is fork-tender and the beans are fully cooked. Tip: Check the stew occasionally, adding more stock if necessary to maintain desired consistency.
- Season with salt precisely, adjusting to your preference before serving.
Perfectly tender venison melds with the creamy black beans and sweet corn in this stew, creating a symphony of textures and flavors. Serve it with a side of crusty bread to soak up every last drop of the rich, aromatic broth.
Creamy Deer Stew with Coconut Milk
Last weekend, I stumbled upon a family recipe that’s been passed down through generations, and I couldn’t wait to share my twist on it with you. This creamy deer stew with coconut milk is the perfect blend of hearty and exotic, making it a standout dish for any occasion.
Ingredients
- 2 lbs venison shoulder, cubed
- 1 tbsp clarified butter
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 cups coconut milk
- 1 cup beef stock
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
- Add the cubed venison and sear on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Whisk in the tomato paste, ground cumin, and smoked paprika, cooking for another minute to toast the spices.
- Pour in the coconut milk and beef stock, stirring to combine. Bring to a gentle simmer.
- Return the seared venison to the pot. Cover and simmer on low heat for 2 hours, or until the meat is fork-tender.
- Season with salt to taste before serving. Garnish with fresh cilantro.
Delightfully rich and velvety, this stew pairs wonderfully with steamed jasmine rice or crusty bread to soak up the luxurious sauce. The coconut milk adds a subtle sweetness that beautifully balances the gamey depth of the venison, making every spoonful a revelation.
Deer Stew with Dried Plums and Almonds
Just last weekend, I found myself rummaging through my grandma’s old recipe box, and stumbled upon this gem of a deer stew recipe. It’s a hearty, comforting dish that’s perfect for those chilly evenings when you crave something deeply flavorful and satisfying.
Ingredients
- 2 lbs venison shoulder, cut into 1-inch cubes
- 1 cup dried plums, pitted and halved
- 1/2 cup whole almonds, toasted
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups beef stock, homemade preferred
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- Salt, to season
Instructions
- In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
- Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3 minutes per side. Remove and set aside.
- In the same pot, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Return the seared venison to the pot, along with any accumulated juices.
- Pour in the beef stock, ensuring the meat is just covered. Bring to a gentle simmer.
- Stir in the dried plums, toasted almonds, thyme leaves, and smoked paprika. Season lightly with salt.
- Cover and simmer on low heat for 2 hours, or until the venison is fork-tender.
- Tip: For an extra layer of flavor, deglaze the pot with a splash of red wine after searing the meat.
- Tip: Toast the almonds in a dry skillet over medium heat until golden and fragrant, about 5 minutes, to enhance their nuttiness.
- Tip: If the stew seems too thin, uncover and simmer for an additional 15 minutes to reduce the liquid to your desired consistency.
Rich and robust, this deer stew is a beautiful balance of sweet dried plums and earthy almonds, with the venison meltingly tender. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of the flavorful broth.
Bold Deer Stew with Coffee and Molasses
Out here in the wilds of my kitchen, I’ve stumbled upon a game-changer for stew lovers—a dish that marries the deep, earthy flavors of deer with the unexpected richness of coffee and molasses. It’s a recipe born from a chilly autumn evening’s experimentation, and it’s quickly become a staple in my household.
Ingredients
- 2 lbs venison shoulder, cut into 1-inch cubes
- 2 tbsp clarified butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup strong brewed coffee
- 1/4 cup molasses
- 2 cups beef stock
- 1 tsp smoked paprika
- Salt, to precise taste
- Freshly ground black pepper, to precise taste
Instructions
- In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
- Add the venison cubes in a single layer, ensuring not to overcrowd the pan. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the diced onion and minced garlic. Sauté until translucent and fragrant, about 5 minutes, scraping up any browned bits from the bottom of the pot.
- Return the seared venison to the pot. Pour in the brewed coffee and molasses, stirring to combine.
- Add the beef stock and smoked paprika. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2.5 hours, or until the venison is fork-tender.
- Season with salt and freshly ground black pepper to precise taste. Serve hot.
For an extra touch, garnish with fresh thyme or a dollop of sour cream. The stew’s rich, velvety texture and the harmonious blend of coffee and molasses with the gamey venison make it a showstopper at any dinner table.
Conclusion
Brimming with flavor and comfort, our roundup of 20 Hearty Deer Stew Recipes is your ticket to crockpot bliss. Whether you’re a seasoned hunter or just love a good stew, there’s something here for everyone. We’d love to hear which recipes warm your heart—drop a comment below and don’t forget to share the love on Pinterest. Happy cooking!
