This venison stew delivers fall-apart tender deer meat simmered with potatoes, carrots, celery, and onions in a tomato-beef stock base. It's naturally gluten-free, dairy-free, and Whole30 compliant, requiring only 1–2 hours of hands-off simmering to achieve melt-in-your-mouth results.
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Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften.
Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
Serve hot (is amazing with crusty bread).
Store covered in the refrigerator for up to 4 days, or freeze in airtight containers for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
Large pot or Dutch oven (at least 5 quart capacity)
Remove all silvery sinew tissue before cooking, sear the meat to brown the edges, then simmer low and covered for 1–2 hours until the venison breaks apart easily.
Yes. The recipe calls for 4 cups unsalted beef stock or venison stock, so venison stock is an ideal substitute for deeper flavor.
Yes. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally.
Yes, as written. Verify your Worcestershire sauce is compliant (some brands contain added sugars), and use unsalted beef or venison stock with no additives.
The recipe uses leg meat, which becomes tender with long, slow simmering. Avoid tough cuts like shoulder or neck unless you extend cooking time beyond 2 hours.
