Homemade Venison (Deer) Stew
Today, I would like to share my recipe for a hearty, rustic venison stew featuring tender meat, potatoes, and mushrooms in a savory broth. This recipe is flavorful, simple to prepare, and yields a comforting meal for cold wintery days.
Ingredients:
2 pounds ground venison (deer)
8 medium potatoes, peeled and cut into 1-inch chunks
1 cup fresh mushrooms, sliced
2 small yellow onions, diced
4 cups beef broth (more as needed to cover ingredients)
1 teaspoon seasoning salt (adjust to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons all-purpose flour (for thickening)
Instructions:
In a large, heavy pot or Dutch oven, brown the ground venison over medium-high heat, breaking the meat into small pieces as it cooks. Drain excess fat if desired.
Add the diced onions and cook until they become translucent and fragrant, about 5 minutes.
Stir in the sliced mushrooms and cook until they release their moisture and begin to soften, about 3–4 minutes.
Season the mixture with the smoked paprika, seasoning salt, and black pepper. Stir to evenly coat the ingredients.
Sprinkle the flour over the meat and vegetables, stirring to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
Pour in the beef broth, stirring to combine and scraping up any browned bits from the bottom of the pot.
Add the potato chunks. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, or until the potatoes are tender and the stew has thickened.
If the stew appears too thick, add a bit more broth or water. If too thin, simmer uncovered a bit longer or make a quick slurry with 1–2 teaspoons of flour whisked into a small amount of cold broth and stirred in.
Taste and adjust seasoning as needed. Serve hot, with crusty bread or your preferred accompaniment.
Refrigerate leftovers within two hours of serving; enjoy within 3–4 days, or freeze for longer storage.
Notes:
Carrots, sweet potatoes, etc. can also be added to the stew to create extra flavor and appeal.
This recipe can be adapted with additional herbs (such as thyme or bay leaf) if desired, added during the simmering step and removed before serving.