Venison Stew

If you want a meal that will stick to your ribs, try this venison stew recipe. Green beans, corn, potatoes, peas and onions make this recipe a classic.

Venison Stew Recipe

If the venison you use in this stew is on the tough side, cook it for an hour or so before adding the veggies to the pot. I like to use backstrap for this recipe, so the vegtetables can be added to the meat right after it's browned.

  • 1 and 1/2 pounds venison, cut into half-inch cubes
  • 3 tablespoons flour
  • 2 tablespoons bacon grease
  • 1-1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup each of: corn, green beans, peas, chopped onions, and carrots
  • 2 cups potatoes, half-inch cubes
  • 2 large, or 4 small bay leaves
  • 2 quarts water

Season the venison with salt and pepper, the coat the cubes with flour. Heat the bacon grease in a large soup pot, and brown the venison. (If you know the venison is tough, add 2 cups of the water to the meat, cover the pot, and cook over low heat for one hour.) Add the vegetables and water to the pot. Cover and cook at a simmer, stirring occassionally, until the venison and vegetables are tender (one to one and one-half hours).

I like to serve homemade biscuits, hot out of the oven with my homemade venison stew. They are great for mopping every last drop out of the bowl.


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