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    Home » Recipes » Recipe

    Hearty Venison Stew Recipe

    Published: Jan 22, 2015 · Modified: Jan 25, 2019 by Fox Valley Foodie · This post may contain affiliate links

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    This Venison Stew is the perfect dish for a dreary Wisconsin winter evening. It is hearty, filling and has a bit a sweetness to remind you that winter doesn’t last forever.
    Hearty venison stew recipe in white bowl

    Venison Stew

    I have always wanted to eat a venison stew. Traditionally when my family ate venison growing up it was always cooked in a skillet with black pepper and onions. Though it was always delicious, it left me wondering what else is out there. When I began looking up venison stew recipes I was quickly disappointed. Most of them seem to be traditional beef dishes with venison substituted: Chilies, pot roasts, and so forth. Don't get me wrong, my Venison Chili recipe is fantastic, and I love a great Venison Burger, but I didn’t want the same flavor combinations I was already accustomed to. I wanted something new and exciting to complement the unique flavor of venison.

    That is why I love this hearty venison stew recipe so much, it is not at all similar to any beef stew I’ve ever had. What makes this different from all the other stews out there? Well, how about prunes and apples for starters. That’s right; this hearty venison stew has tantalizing bites of fruit that stand in contrast to the more mellow flavors of the vegetables. It’s delicious, it’s unique, oh and it’s healthy!

    Hearty venison stew recipe in bowl

    Hearty venison stew recipe in white bowl.

    Hearty Venison Stew Recipe

    This Venison Stew is the perfect dish for a dreary Wisconsin winter evening. It is hearty, filling and has a bit a sweetness to remind you that winter doesn’t last forever. I recommend pairing this with some good bread rolls for dipping as well.
    5 from 1 vote
    Print Pin Rate Save Saved
    Course: Main
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 45 minutes
    Author: Fox Valley Foodie

    Ingredients

    • 2 lbs venison cubed
    • 1 large onion chopped (large chop)
    • 1 cup cherry tomatoes cut in half
    • 2 Granny Smith Apples unpeeled and cut into 1” chunks
    • 1, 12 oz package of Prunes left whole
    • 2 cans of white beans and liquid from can
    • ¾ cup of red wine
    • 3 cloves garlic chopped
    • ½ cup chopped parsley divided
    • 2 sprigs of thyme
    • Water
    • Oil
    • Salt and Pepper

    Instructions

    • Add oil to a soup pot and add cubed venison. Brown on all sides and add salt with a liberal amount of fresh ground pepper.
    • Add chopped onions to the pot along with additional oil if needed. Continue to sauté until onions have softened. Add garlic and sauté until the garlic is fragrant.
    • Add all remaining ingredients to the stew, reserving half of the parsley.
    • Add enough water to the stew to cover the ingredients. Continue cooking till meat is tender and stew has thickened to your liking. Some beans can be mashed up to assist with the thickening if needed.
    • Salt to taste.
    • Add final half of the parsley a few minutes prior to serving to ensure the flavor doesn’t cook out.

    Notes

    IF YOU LIKED THIS RECIPE you need to try my Roasted Venison Loin recipe too!
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    Don't forget to check out the rest of my mouthwatering venison recipes too!

    If you give this hearty venison stew a try. Please let me know your thoughts in the comments below. Otherwise be sure to follow me on Pinterest and Facebook to stay on top of all my latest posts!

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    Reader Interactions

    Comments

    1. Karen

      October 28, 2018 at 7:21 pm

      5 stars
      That was absolutely delicious! I will be making this recipe again.

      Reply

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