Venison Stew


Prep: 15 minutes

Cook: 1 hour 20 minutes

Ready in: 1 hour 35 minutes


  • 1 pound venison leg meat, diced and sinew removed
  • 1 tablespoon olive oil
  • 2 cups potatoes, peeled and diced
  • 2 cups carrot, diced
  • 1 cup celery, diced
  • 1 clove garlics
  • 2 teaspoons dried Italian herb blend
  • 15 ounce can diced tomatoes
  • 4 cups beef stock
  • ½ tablespoon Dad’s Own
  • Salt and pepper, to taste


  • Heat a large pot over medium-high heat and add olive oil.
  • Cook the venison in oil until the edges start to brown, about 6-7 minutes. Remove venison from pot.
  • Reduce heat to medium and add potatoes, carrots, celery and onion. Cook until softened, about 9-10 minutes.
  • Add garlic, herbs, salt and pepper and stir. Add tomatoes, stocks and Dad’s Own.
  • Add venison back to the pot, stir and bring to a boil.
  • Cover and reduce to low heat. Cook for a little over one hour.

Serving: Great to serve with a crusty baguette. Recipe can also be cooked in a slow cooker 4-5 hours on high or 8 hours on low.