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Venison Stew
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5 from 1 vote

Venison Stew

This luxurious venison stew is brimming with tender chunks of seared venison, Yukon gold potatoes, and mushrooms in a rich and silky sage infused broth.
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 329kcal


  • 2 lbs Venison Stew Meat (cubed)
  • 2 tablespoons Cooking Oil
  • 1 ½ lbs Yukon Gold Potatoes (large chop)
  • 16 ounces Baby Bella Mushrooms (sliced)
  • 1 Onion (chopped)
  • 2 cloves Garlic (minced)
  • ¼ cup Butter
  • ¼ cup Flour
  • 2 tablespoons Tomato Paste
  • 6 cups Beef Stock (divided)
  • 1 tablespoon Worcestershire sauce
  • 2 Bay Leaves
  • 2 sprigs fresh Sage (divided)
  • 1 teaspoon fresh ground Black Pepper
  • Kosher salt


  • Working in batches as necessary, heat oil in a large skillet over medium-high heat and sear venison on all sides until a brown crust forms. Remove from skillet and set aside.
  • Add additional oil if needed, drop the temperature to medium heat and saute the onions and mushrooms in the skillet until tender and onions begin to brown. Add minced garlic and cook for an additional 2 minutes, or until fragrant.
  • Remove onions, mushrooms, and garlic from the skillet and deglaze with ½ cup of beef stock. Whisk and scrape the bottom of the pan to incorporate all of the burnt on fond into the liquid.  Pour off and reserve deglazing liquid with venison and vegetables.
  • Melt butter in a soup pot or Dutch oven over low heat and sprinkle in flour to form a roux. Whisk continually for 5 minutes, to prevent scorching, or until roux turns from blond to a light brown.
  • Slowly incorporate beef stock into the roux, mixing to combine as it is added.
  • Add venison, potatoes, mushrooms, onions, and garlic to the soup pot along with the reserved deglazing liquid, tomato paste, Worcestershire sauce, bay leaves, one sprig of sage, and fresh ground pepper.
  • Cover the pot and let simmer for two hours, or until the venison is fork tender. 10 minutes before serving, add an addition sprig of fresh sage and taste for salt, adjusting as needed.
  • Serve with hot dinner rolls or crusty bread.


The searing of the meat and sauteing of the vegetables can be done in the Dutch Oven if desired. However, I find I often get a better sear if using a metal or cast iron skillet.
This recipe can be made a day prior, allowing the flavors to meld in the refrigerator overnight. Bring stew back to temperature and serve.
IF YOU LIKED THIS RECIPE you will love my Beer Braised Venison Neck recipe too.


Calories: 329kcal | Carbohydrates: 21g | Protein: 34g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 530mg | Potassium: 1376mg | Fiber: 3g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 12.1mg | Calcium: 70mg | Iron: 7.8mg