Old Fashion Venison Stew

Sunday, January 5, 2020
Growing up in Upstate New York, we had several hunters in the family and friends who gave us deer meat to make this old fashioned venison stew.


Mom back in the 1960s worked long hours but always seems to create a delicious easy version like this stew recipe and made the meat super tender.


She did this on top of the stove back then, later in years I only used a slow cooker, you can do this either way.


Slow and low, that's the main trick.


The flavors in this stew are bold with beefy flavor and will fool anyone that it isn't regular beef.


Venison can be gamey tasting, but this one isn't at all.


Check out the ingredients, she fried it a little first, then used the canned soup and flavored this stew up nicely.


If you love venison check out my Cabernet Burgers my Slow Cooker Venison Sauerbraten Fried Venison Steaks all great recipes!


Scroll down to the recipe card and print it off, everyone will love this venison beefy flavored stew!






a bowl of old fashion venison stew with brown gravy











this is pot of venison stew meat made in a large dutch oven pot with potatoes and carrots in a rich gravy



Many Cooking Methods



You can make this on the stovetop, slow cooker, pressure cooker, instant pot, or oven in a large dutch oven.



The rule of thumb is to cook the stew meat slow and low.



Deer meat has very little if any fat, so to break it down, it needs to be slow-cooked.






a bowl of old fashion venison stew with brown gravy




Slow Cooking




If you're in a hurry or on a time schedule, use the slow cooker method overnight on low and heat up your dinner when you get home.



A minimum of 3 hours on the stovetop is required or low heat of 250 degrees for the oven.



If you're using the instant pot pressure cooker method, check your instructions, usually, it takes 45 t o55 minutes.




this is deer meat called venison made into a stew with carrots, gravy and potatoes




Ingredients You Will Need to Make Old Fashion Venison Stew Recipe

(scroll down to the recipe card to print off the exact measurements)


  • Venison shoulder stew meat
  • Beef Mushroom Soup you can use cream of mushroom with a gravy master or kitchen bouquet to color it
  • Cabernet Red Wine, burgundy or Merlot
  • Granulated Garlic or minced fresh garlic or use both!
  • Salt, Pepper and Cayenne Pepper to taste
  • large Potatoes cleaned and cubed
  • water
  • Carrots
  • Worcestershire sauce or to taste
  • bell pepper
  • Flour Seasoning Recipe;
  • flour
  • salt,
  • pepper,
  • granulated garlic,
  • dried oregano and dried basil, parsley,
  • milk or buttermilk
  • Canola or Vegetable oil 
  • Optional vegetables: peas, corn, green beans, root vegetables
  • Optional: 1/4 teaspoon cayenne pepper








Tips:


  • Always soak the venison in milk or buttermilk first
  • If using frozen meat thaw first to drain off the blood
  • Simmer only on slow low heat
  • Use any vegetables you prefer (this is just a guideline of what we like)
  • Store any leftovers in an airtight container for up to 3 days
  • The most tender meat will be made in a slow cooker on low for 6 to 8 hours
  • Stovetop should be at least 3 hours simmering so allow extra time
  • Always add more water if it gets too thick with vegetables the potatoes will absorb liquid





this is cubed venison stew meat shaken in flour that is seasoned to fry




Browning the Venison



You only have to sear the meat until browned on each side.


The flour coating acts as a thickener and flavors the venison to lock in any of the juices.


Do not overcook this step, saute two to three minutes on medium heat.


You can then proceed in the same pan, I don't, I fry it in a separate pan and add to the vessel I choose to cook in.





this is floured venison meat frying in a fry pan




More Recipes to Try




Venison Merlot Stew
Venison Cacciatore
Venison Stew Old Fashioned
Fried Venison
Venison Fried Rice
Slow Cooker Venison Sauerbraten



a bowl of old fashion venison stew with brown gravy





Suggestions


  • Corn
  • Peas
  • Beans
  • Onions
  • Carrots
  • Potatoes
  • Celery
  • Mushrooms
  • Cubed Squash




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Love Venison?

Try one of our all-time favorites!

Venison Cacciatore








 Old Fashion Venison Stew Recipe

Old Fashion Venison Stew Recipe

Yield: 6
Author:
prep time: 15 Mcook time: 2 hourtotal time: 2 H & 15 M
This is an old fashioned style Venison Stew. The recipe was developed by my mom in the 1960s in Upstate New York. A very easy recipe to follow and very tender stew with lots of vegetables

ingredients:

  • 2 to 3 pounds Venison shoulder stew meat
  • 2 cans of Beef Mushroom Soup you can use cream of mushroom with a gravy master or kitchen bouquet to color it
  • 1 cup Cabernet Red Wine, burgundy or Merlot
  • Granulated Garlic
  • Salt, Pepper and Cayenne Pepper to taste
  • 3 large Potatoes cleaned and cubed 
  • 1 or 2  cups of  water
  • Carrots around 1 cup or more sliced
  • 2 tablespoons Worcestershire sauce or to taste
  • 1 sliced and cleaned bell pepper any kinds of hot peppers etc. you like
  • milk or buttermilk
  • Flour Seasoning Recipe:
  • In a plastic bag or a large pie plate add the following:
  • 2 cups flour 
  • 1 teaspoon each below:
  • salt, 
  • pepper
  •  granulated garlic
  •  dried oregano and dried basil, parsley, 
  • Canola or Vegetable oil around 1/2 cup oil for frying
  • Optional: 1/4 teaspoon cayenne pepper 
  • Optional vegetables: peas, corn, green beans, root vegetables

instructions:

How to cook Old Fashion Venison Stew Recipe

  1. Soak the Venison stew meat either milk or buttermilk to get most of the blood off.
  2. Shake the meat into the seasoned flour.
  3. Fry in a large Dutch oven pan with heated vegetable or canola oil fry till golden brown on each side around 5 minutes. 
  4. Add can of beef mushroom soup mixed with 1 cup Cabernet wine and Worcestershire sauce. 
  5. Place potatoes, carrots and sliced pepper in the pot ( use any kind of vegetables you prefer.
  6. Add around1 or  2 cups of water depending on how many vegetables you add, you can add more or less for thicker stews. 
  7. Sprinkle the pot with more granulated garlic, salt pepper, and cayenne to taste.
  8. Simmer until potatoes are soft around 1 hour. 
  9. If too thick I add more wine. 
  10. I cook this for around 3 1/2 to 4 hours on low heat simmer. 
  11. You can also put in an ovenproof pan and cook on low heat 300 degrees for around 4 hours until meat is fork-tender.
  12. Note:
  13. You can also make this in a slow cooker, just add all of this to a slow cooker for around 6 hours on low. 
  14. The meat will fall apart.
Calories
325
Fat (grams)
11
Sat. Fat (grams)
6
Carbs (grams)
13
Net carbs
8
Sugar (grams)
3
venison stew, stew meat, stew recipes, deer meat recipes, venison recipes
stew, casseroles, meat, venison, deer, wild game recipes
Italian, American
Created using The Recipes Generator







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Recipes We Love For You To Try:




String Bean Beef Stew
Lamb Stew






a bowl of old fashion venison stew with brown gravy





Disclosure: This recipe was originally shared in 2016. It was edited and re-published in 2020.

3 comments

  1. I wish I could try your recipe today, but I just don't have time. Next weekend, this is happening. I am so excited to try your method :)

    ReplyDelete
  2. I will be trying this recipe for a lot of your Venison, I was given ,a roast, some steaks, ground meat and some other parts, SO GLAD I ran UPON these recipes just in time I WILL let you know how every recipe turn out .THANK YOU.

    ReplyDelete

Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com