Ground venison stew

If you’re looking for what to make with ground venison, this stew is honestly one of the easiest and most comforting ways to go. It’s simple, filling, and doesn’t require a long list of ingredients or complicated steps. This is one of those meals you make when you want something hearty on the table without overthinking it

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Course: Soup

Cuisine: American

Keyword: deer stew, ground venison stew

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 495kcal

Ingredients

2 lbs Ground venison
2 Potatoes
1 Carrots large
1 Onion medium
1 tbsp Minced garlic
1 tbsp Butter
2 cups Water (or beef broth / beef stock)
1 cup Frozen green beans
1 tsp Dried mixed herbs
1 tsp All-spice
Salt to taste

Instructions

Start by prepping all your veggies before you turn on the stove. This makes everything so much easier once you start cooking. Peel and cut the potatoes into chunky pieces, peel the carrots and cut them however you like, and finely chop the onion. Set everything aside so it’s ready to go.
Place a pot on the stove over medium heat and let it warm up properly. You want the pot hot before adding anything so the meat browns nicely.
Add the ground venison to the hot pot and sauté it, breaking it up as it cooks. The goal here is to brown the meat and build flavor.
Because venison is very lean, add a bit of butter to the pot. This helps keep the meat from drying out and adds richness to the stew.
Once the venison is nicely browned, add the chopped onions. Sauté until they soften and turn slightly translucent.
Stir in the minced garlic and cook it briefly, just until fragrant. Be careful not to let it burn.
Add the potatoes and carrots to the pot and give everything a good stir so the vegetables are coated in all that flavor.
Pour in the water or beef broth. Bring the stew to a boil, then lower the heat and let it simmer gently.
Let the stew simmer until the potatoes and carrots are fork-tender. This step is all about patience, so keep the heat low and let everything cook slowly.
Once the vegetables are soft, add the frozen green beans. Season with dried mixed herbs, all-spice, and salt to taste. If you’re using broth, taste first before adding extra salt.
Let the stew cook for another few minutes, just until the green beans are cooked through and all the flavors have come together.
Once everything is cooked, remove from the heat and serve. You can enjoy it just as it is or serve it with rice or any staple you like.

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