Dutch Oven Venison Stew

4.86 from 7 votes

This easy dutch oven venison stew is made with deer meat that has been simmered with veggies in a rich brown sauce until tender.

Prep Time20

Cook Time2 30

Total Time2 50

Course: venison

Cuisine: American

Servings: servings

Calories: 512kcal

Preheat oven to 325 degrees F.
Remove venison roast from the fridge and cut it into 1-2 inch pieces.
To a shallow bowl, add flour, salt and pepper. Add venison stew meat pieces and thoroughly coat with flour.
To a large dutch oven, heat 1 tbsp. of oil over medium high heat. Add meat pieces and brown until all of the sides have color, around 5 minutes.
Place meat on a plate to the side. Reduce to medium heat and add remaining oil. Saute onions, garlic, and celery over medium heat until tender, around 3-4 minutes.
Deglaze the pan by pouring in beer. Scrap up any browned bits at the bottom of the pan with a wooden spoon.
Add venison back in. Add in remaining ingredients, including, carrots, mushrooms, balsamic vinegar, beef broth, and dried spices.
Stir to coat everything in liquid. Cover with dutch oven lid and place into preheated oven to cook for 2 ½ to 3 hours.
Remove pot from the oven and stir.

You can leave the roast whole, but I find cutting it into pieces allows it to tenderize more easily. It will also allow for more surface area to brown during the beginning stages of cooking which is a great way to add additional flavor to the dish.

This recipe is great with almost any wild game, but can easily be made using beef stew meat as well.