Hearty Venison Stew (Gluten-Free, Dairy-Free)

This hearty venison stew is slow cooked until incredibly tender, in a tomato-based broth seasoned with spices and herbs for a rich flavor. Best served with crusty bread or mashed potatoes, this deer meat stew is comfort food during the colder months. Totally gluten-free and dairy-free too.

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What is Venison Stew?

Venison stew is basically a savory stew made with venison meat (deer meat), characterized by its slightly gamey flavor.

It starts off by searing the venison before slow cooking the meat by simmering in a flavorful broth until it is fall-apart tender, a process that also infuses the meat with the flavors from the vegetables, spices, herbs and broth.

Hearty, earthy and deep, this delicious stew is a comforting dish that feels like a cozy blanket during the colder months.

(TIP: Pair it with a few slices of artisan bread or serve over a bed of creamy mashed potatoes to warm yourself up this fall and winter season!).

Why This Recipe Works:

• Simple Ingredients: The main ingredients you’ll need for this easy stove top venison stew recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: All you need to do is sear the venison until browned, sauté the veggies, and then let combining the ingredients and simmer until the meat is amazingly tender. So easy and so delicious!
• Totally Gluten-Free & Dairy-Free: The best part is that this deer meat stew recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this easy venison stew recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Oil: I like using sunflower oil because I always have a bottle on hand. However, you may use whichever vegetable oil you prefer (such as canola oil, olive oil, avocado oil, etc.)
• Venison: Since this is a recipe for venison stew, venison meat (deer meat) is the key ingredient here. It’s best to use cuts which benefit most from slow cooking and become tender over time (in general, the tougher cuts such as shoulder (chuck), neck and shank are ideal cuts because they release collagen into the stew as the connective tissue breaks down while slow cooking, adding plenty of richness and flavor as they break down). Alternatively, you may sometimes find venison stew meat pre-packaged for making stew.
• Veggies: I used a mix of carrots, onions, celery and garlic for a beautiful blend of flavor that is enhanced over the slow-cooking time.
• Tomato Paste: In this venison meat stew recipe, tomato paste adds a lovely red color and rich taste. Alternatively, you may also use tomato sauce if you wish.
• Beef Broth: I recommend using low-sodium beef broth in order to control the level of saltiness of the stew. Alternatively, beef stock will work too.
• Spices & Herbs: I used a mix of ground coriander, ground paprika, granulated garlic, and dried parsley to add to the stew’s flavor. (Alternatively, you may also add other spices you enjoy, such as garlic powder, onion powder, black pepper, etc).
• Potatoes: I used red potatoes, but you can also use any type of potatoes of your choice.

How to Make Venison Stew (Step by Step):

1. Sear Venison

Heat up 1 tablespoon of oil in a large skillet over high heat, then sear the venison, tossing the pieces so the dear meat is browned on all sides (approximately 5-7 minutes). Once seared, transfer the venison to a saucepan.

2. Sauté Veggies

Heat up the remaining oil in the same skillet, then sauté the chopped onions, carrots and celery for 5 minutes on medium heat, stirring occasionally, until the veggies are slightly tender.

3. Add Garlic & Tomato

Add the minced garlic and tomato paste.

4. Add Broth

Pour in 1 cup of beef broth and stir, then cover the pan with a lid, bring to a boil and wait 5 minutes.

5. Transfer to Pot

Transfer the vegetables with broth and the seared venison to a large soup pot or heavy-bottomed Dutch oven, then add salt, spices and parsley, and stir well.

Simmer and cook the deer stew for 60 minutes over low heat.

6. Add Potatoes and Remaining Broth

Add the cubed potatoes, pour in the remaining broth and cook the deer meat stew for another 30 minutes.

7. Garnish and Serve

Garnish the venison stew with chopped fresh herbs and serve hot.

Dish by Dish Tips/Tricks:

• Storing Leftover Stew: To store, place the cooled venison stew in an airtight container and store in the refrigerator for up to 4 days. Reheat over low heat in a pot or Dutch oven until hot and serve.
• For Thicker Sauce: If you prefer a slightly thick sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoons of cold water to make a cornstarch slurry, mixing well until there are no more lumps. Then add the slurry to the simmering stew and cook until the liquid has thickened up.
• Use Slow Cooker: For convenience, you may also cook this hearty stew in the slow cooker (Crock Pot) for 6 to 8 hours on the low setting, or 3 to 4 hours on the high setting.

What to Serve with Venison Stew:

• No-Knead Artisan Bread (Gluten-Free, Dairy-Free)
• Creamy Mashed Potatoes (Gluten-Free, Dairy-Free)
• Garlic Spaghetti Squash (Gluten-Free, Vegan)
• Air Fryer Green Beans (Gluten-Free, Vegan)

Other Stew Recipes You’ll Enjoy:

• Easy Beef Stew (Gluten-Free, Dairy-Free)
• Beef Bourguignon (Gluten-Free, Dairy-Free)
• Chili con Carne (Gluten-Free, Dairy-Free)
• Beef Stroganoff (Gluten-Free, Dairy-Free)

Gluten-Free Main Dishes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Hearty Venison Stew (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This hearty venison stew is slow cooked until incredibly tender, in a tomato-based broth seasoned with spices and herbs for a rich flavor. Best served with crusty bread or mashed potatoes, this deer meat stew is comfort food during the colder months. Totally gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons oil, divided
• 1 1/2 pounds venison, cut into 1-inch cubes
• 1/3 cup diced carrots
• 1/3 cup diced onions
• 1/3 cup diced celery
• 3 garlic cloves, minced
• 2 teaspoons tomato paste
• 2 cups low-sodium beef broth, divided
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground paprika
• 1/2 teaspoon granulated garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 2 cups cubed red potatoes

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Instructions

1. Sear Venison: Heat up 1 tablespoon of oil in a large skillet over high heat, then sear the venison, tossing the pieces so the venison is browned on all sides (approximately 5-7 minutes). Once seared, transfer the venison to a saucepan.
2. Sauté Veggies: Heat up the remaining oil in the same skillet, then sauté the chopped onions, carrots and celery for 5 minutes on medium heat, stirring occasionally, until the veggies are slightly tender.
3. Add Garlic and Tomato: Add the minced garlic and tomato paste.
4. Add Broth: Pour in 1 cup of beef broth and stir, then cover the pan with a lid, bring to a boil and wait 5 minutes.
5. Transfer to Pot: Transfer the vegetables with broth and the seared venison into a large pot or Dutch oven, then add salt, spices and parsley, and stir well. Simmer and cook for 60 minutes over low heat.
6. Add Potatoes & Remaining Broth: Add the cubed potatoes, pour in the remaining broth and cook the deer meat stew for another 30 minutes.
7. Garnish and Serve: Garnish the venison stew with chopped fresh herbs and serve hot.

Notes

Oil: I like using sunflower oil because I always have a bottle on hand. However, you may use whichever vegetable oil you prefer (such as canola oil, olive oil, avocado oil, etc.)

Venison: Since this is a recipe for venison stew, venison meat (deer meat) is the key ingredient here. It’s best to use cuts which benefit most from slow cooking and become tender over time (in general, the tougher cuts such as shoulder (chuck), neck and shank are ideal cuts because they release collagen into the stew while cooking, adding plenty of richness and flavor as they break down.

Veggies: I used a mix of carrots, onions, celery and garlic for a beautiful blend of flavor that is enhanced over the slow-cooking time.

Tomato Paste: In this venison meat stew recipe, tomato paste adds a lovely red color and rich taste. Alternatively, you may also use tomato sauce if you wish.

Beef Broth: I recommend using low-sodium beef broth in order to control the level of saltiness of the stew.

Spices & Herbs: I used a mix of ground coriander, ground paprika, granulated garlic, and dried parsley to add to the stew’s flavor. (Alternatively, you may also add other spices you enjoy, such as garlic powder, onion powder, black pepper, etc).

Potatoes: I used red potatoes, but you can also use any type of potatoes of your choice.

Storing: To store, place the cooled venison stew in an airtight container and store in the refrigerator for up to 4 days. Reheat over low heat in a pot or Dutch oven until hot and serve.

• Prep Time: 5 mins
• Cook Time: 1 hour 45 mins
• Category: Stews
• Method: Stovetop
• Cuisine: Western