Venison Stew

This stew is perfect for fall hunting season and an awesome way to cook venison meat. The fresh basil in this hearty stew is so good.

Stew in a red pot.

I do not cook venison much at all, but the other day a friend gave me a couple pounds of venison meat, after a hunting trip. I was eager to try cooking it and decided to make a stew. WOW – this stew was packed with flavor.

The venison was tender but it was the stew broth that really rocked. Red wine, tomato paste and beef stock created a wonderfully robust broth and the fresh basil was the perfect last minute addition.

An overhead picture of a bowl of stew.

Ingredient Notes

  • Venison meat – This was a venison roast that I cut into cubes of meat that is perfect for stews.
  • Onion
  • Potatoes – White or red potatoes will stay together better in the stew than either russet or yellow (which can break down amdreally soften). But all will taste great in the stew.
  • Carrots – no stew would be complete without carrots
  • Broth – I use beef broth, but you could also make venison broth for the stew.
  • Garlic
  • Tomato paste – just a little bit is added which really deepens the flavour of the broth.
  • Red wine
  • Flour
  • Spices – salt, pepper, paprika
  • Corn starch – to help thicken the broth of the stew to a gravy like consistency.
  • Oil
  • Fresh basil – this is torn and thrown into the stew just before serving. Wow is it an incredible addition!
Stew in a red dutch oven.

How To Make Venison Stew

Making this stew is simple. First toss the chunks of meat in the flour and spices. Then brown them in the dutch oven with the oil over medium heat. Then stir in the onions and garlic and cook for a few more minutes. Add the tomato paste and pour in the red wine. The wine will deglaze the dutch oven and pull those browned bit of flour and meat off the bottom of the pot.

Stir in the remaining ingredients and then place in a 350F oven, with the lid on covering the stew. Bake the stew for about 3 hours. Remove from the oven. In a small glass or bowl, whisk together the corn starch with 1 or 2 tablespoons of water to make a slurry. Stir into the stew to thicken. Mix in the torn fresh basil and serve!

Expert Tip – This recipe uses a dutch oven which is perfect for stew since you can use it to brown the meat in the stove top and then put it straight in the oven. If you do not have a dutch oven, you could also brown the meat in a skillet. Then, transfer to a large roasting dish which can go in the oven.

Overhead picture of a pot of stew.

More Stew Recipes!

Venison Stew

Stew with potatoes, carrots and venison.
5 out of 5
2 reviews
Rich and delicious stew using venison meat, potatoes, carrots in a rich broth of red wine, tomato paste and beef stock. Topped with fresh torn basil.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6


  • 2 pounds venison meat , trimmed and cubed
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 3 tbsp oil
  • 2 onions , diced
  • 3 garlic cloves , minced
  • 4 tbsp tomato paste
  • 1 1/2 cups red wine
  • 6 potatoes , peeled and cut into large chunks
  • 6 carrots , peeled and roughly chopped
  • 3 cups venison broth or beef broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp corn starch , for thickening
  • 1/2 cup fresh basil


  • Preheat oven to 350F.
  • Whisk together the flour, salt, black pepper, and paprika. Toss cubed venison in the flour and spices until coated. Dust off any excess flour.
  • Heat oil in a skillet or dutch oven on medium heat. Add venison and brown the meat flipping every minute or two.
  • Add the onions and garlic and saute them for a couple minutes.
  • Stir in the tomato paste and pour in the red wine to deglaze the bottom of the pan. Let it simmer for a couple minutes.
  • If the meat and onions are in a skillet, transfer to a large roasting pot. Add the potatoes, carrots, beef broth, salt and pepper.
  • Cook in the oven for 3 hours.
  • Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.
  • Rip up the fresh basil and stir into the stew just before serving.


Per serving:

Calories: 566kcalCarbohydrates: 61gProtein: 43gFat: 11gSaturated Fat: 2gCholesterol: 129mgSodium: 1440mgFiber: 6gSugar: 8g

Nutrition Disclaimer

Venison Stew-2


Stew in a red pot.

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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Recipe Rating


  • 5 stars
    I cooked it at 325 for longer
    Also put some juniper berries, not a lot
    Delicious recipe

    • Reply
  • 5 stars
    This is so good! I added a few more veggies like white sliced mushrooms and parsnips and serve with mashed potatoes. I used a Cabernet and I added a little bit of Penzye’s Prime Rib seasoning. I used arrowroot for thickening
    After cooking covered 2 hours at 350F I turn the oven down to 325F for the last hour covered.

    • Reply

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