Wild In the Kitchen: Next Level Venison Stew

Mike Bolton | October 6, 2017

If you’re a wild game cook, you’ve probably attempted some form of venison stew before. This recipe takes venison stew to another level. I’ve been making it for about 6 years with nary a complaint.

1 lb. venison shoulder meat

3 cups diced potatoes

1 stick of butter

3 cups diced onions

2 tablespoons minced garlic

1 tablespoon freshly ground black pepper

1 tablespoon salt

1/4 cup Worcestershire sauce

1/2 cup BBQ sauce

1 can crushed tomatoes

1 quart yellow corn kernels

1 quart baby lima beans

1 quart chicken broth

Every time I smoke a venison shoulder or hindquarter, I save and freeze a couple of pounds of chopped, de-boned meat to use in this stew recipe. It is a hearty stew and really pretty danged simple to make. Just combine all the ingredients except the venison in a large stew pot and simmer uncovered for about two hours or until the potatoes are tender. Add more water if needed. Add the thawed venison, and simmer 30 minutes more.

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