Hearty Ground Venison Stew (Ground Venison Recipe)
This ground venison recipe makes a pot of hearty, warming venison stew loaded with vegetables, perfect for fall and winter months. You can easily substitute lean ground beef if you'd like. Flavorful, nourishing, and easy to prepare, it’s a perfect introduction to ground venison and makes a comforting, freezer-friendly meal. This is even better the next day.
Servings: 4 to 5 people
Calories: 487kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound ground venison
- 5 carrots, peeled and roughly chopped
- 5 stalks celery, peeled and roughly chopped
- 1 large yellow onion, peeled and roughly chopped
- 4 cloves garlic, peeled and minced
- 2 tablespoons tomato paste
- 1 large sprig rosemary, leaves minced (discard the stem)
- 1 large sprig thyme
- 2 bay leaves
- 3/4 cup red wine
- 2 medium Yukon gold potatoes, cut into 1/2" chunks
- 1 quart unsalted chicken or beef stock (I use Swanson's)
- 1 tablespoon kosher salt (I use Diamond Crystal), or to taste
- 12 turns fresh-ground black pepper
Instructions
- Generously salt the ground venison on both sides and let stand for at least 15 minutes, or refrigerate up to 24 hours. PRO TIP: Salting the venison helps tenderize the meat, and adds flavor.
- Heat a 3-quart pot with olive oil over medium heat. When the oil shimmers, add the venison to the pot. Break the meat into chunks, covering the entire surface of the pot. Let the meat brown for about 3 to 4 minutes on each side. The venison does not have to cook all the way through. PRO TIP: Do not stir the venison as it cooks on each side or it will not brown. TIP: Once the meat browns, you can break the chunks into smaller pieces if you'd like, though I like a fairly chunky texture.
- Remove the meat with a large spoon and set aside on a plate. Add the carrots, celery, and onion and cook, stirring occasionally, until slightly softened, about 4 to 5 minutes. Stir in the garlic, tomato paste, and herbs (rosemary, thyme, and bay).
- Add red wine to deglaze the pot, scraping and stirring up all those good browned bits. Add the meat back in, along with the potatoes, stock, and about 2 teaspoons of Kosher salt and the black pepper. Stir. PRO TIP: I use Diamond Crystal Kosher salt, but if you use Morton's, dial the salt back. Morton's has a very high sodium content.
- Bring the stew to a boil, then lower to a gentle simmer and let cook, partially covered, for about an hour. Stir occasionally.
- Fish the thyme sprigs and bay leaves from the pot and give everything a final stir. Taste for seasoning and serve hot, maybe with some good crusty bread and the rest of the red wine.
Notes
This ground venison stew recipe makes a satisfying, hearty dinner that tastes very similar to beef stew. Here are some helpful tips and notes.
Substitutions
- Ground beef, bison, or turkey can be used as a substitute for venison if needed
- Potatoes can be swapped for beans or additional root vegetables
- You can swap white wine for red, and chicken stock for beef stock
- The stew will keep in the fridge for up to 3 days. In fact, it tastes even better the next day.
- This also freezes well in an airtight container for up to 3 month
Nutrition
Calories: 487kcal | Carbohydrates: 38g | Protein: 34g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 2296mg | Potassium: 1440mg | Fiber: 5g | Sugar: 11g | Vitamin A: 12940IU | Vitamin C: 28mg | Calcium: 91mg | Iron: 6mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
