Venison Stew Recipe



  • 4 slices bacon (cut into ½ inch pieces)
  • 1 pound venison stew meat
  • 3 cups beef broth
  • 1 cup cherry wine (dry red wine)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon marjoram leaves
  • ¼ teaspoon pepper
  • 1 medium onion (chopped)
  • 1 stalk of celery (thinly sliced)
  • 2 medium carrots (sliced into 1-inch pieces)
  • 1 large potato (cut into 1-inch cubes)
  • Thickening
  • A ½ cup of cold water
  • 3 tablespoons all-purpose flour


  1. In a 4 quart kettle or Dutch oven, cook bacon over medium-high heat until crispy. Remove the bacon from the kettle and set aside on paper toweling to drain. (Cover and set aside)
  2. Place the venison stew meat in the kettle with the bacon fat and cook until venison is browned on all sides. Add the beef broth and wine into the venison and then mix in the seasonings. Bring the mixture to a boil, and then reduce the heat to simmer. Cover and cook until venison is almost tender.
  3. Add the onion, potatoes, celery, and carrots. Continue cooking covered until vegetables are tender. While vegetables are cooking, in a small glass, make the thickening by mixing the flour into the water until flour is dissolved and the mixture is smooth.
  4. Add the thickening into the stew mixture and cook until thickened. Stir in the reserved bacon pieces and serve hot.