Venison Stew


  • 2 lbs ground venison
  • 1 tbsp flour
  • 1 tbsp garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 to 8 new potatoes, quartered
  • 5 to 6 carrots, sliced in rounds
  • 2 stalks celery, chopped
  • 1 cup fresh peas, removed from pods
  • 1 cup pearl onions, skinned
  • 32 oz beef broth
  • 32 oz vegetable broth
  • 1 14-oz can diced tomatoes

Start by combining the venison, flour, garlic, salt and pepper in a large skillet. Brown the venison until cooked through.

While the meat is cooking, go ahead and chop all of your vegetables and place them in a large stock pot.
Pour the broths over the vegetables and add the diced tomatoes.

Stir in the prepared deer meat and turn the heat to high until the stew begins to boil. Reduce the heat and cover for at least 30 minutes to cook the vegetables. Once the vegetables are cooked, it’s ready to eat or you can let it simmer on low for a few hours to incorporate more flavor into the vegetables.

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