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a bowl of venison stew with a plate of white rice beside it and a pot of the deer stew. The image has a black background

Venison Stew

This venison stew is simple, comforting, and full of flavor without being over-seasoned. I kept it easy on purpose so the natural taste of the venison could shine through instead of being masked by too many spices.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 472
Ingredients Method

Ingredients
  

  • 2 lbs Venison
  • 2 Potatoes
  • 1 Carrot
  • 1 Onion
  • 1 can Green peas
  • 1 tbsp Butter
  • 1 tbsp Garlic
  • 2 cups Beef broth
  • 1 tsp Dried herbs (Dried rosemary and Dried oregano)
  • Salt & Black pepper

Method
 

  1. Peel the potatoes and carrot, then cut the potatoes into bite-size chunks and slice the carrot.
  2. Cut the venison into bite-size chunks.
  3. Heat a large, deep pot over medium-high heat and brown the venison on all sides.
  4. Add the butter and minced garlic, stir, then add the chopped onion and sauté until softened.
  5. Add the potatoes and carrot and stir to coat them with the flavors in the pot.
  6. Pour in the beef broth, stir well, cover the pot, reduce the heat to medium, and bring to a gentle boil.
  7. Let the stew simmer on medium heat for about 40 minutes, or until the meat is tender and the potatoes are cooked.
  8. Add the drained green peas, season with salt, black pepper, and dried herbs, and stir.
  9. Cook for an additional 5 minutes, then remove from heat.
  10. Your venison stew is ready to be served