Nutrition info - Recipes

Venison Stew

You'll hold this venison stew near and "deer" to your heart. Chock full of vegetables and potatoes, it's simply delicious and can easily pass as an entire meal in one dish.

Venison Stew


For 8 people

  • 8 ounce(s) bacon, medium dice
  • 2 tablespoon(s) olive oil
  • 24 ounce(s) venison leg, trimmed and cut into 1-inch cubes
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1/2 cup(s) flour
  • 1/4 cup(s) onion, small dice
  • 1 teaspoon(s) garlic, chopped
  • 8 floz red wine
  • 4 cup(s) beef stock or broth
  • 1 cup(s) tomato puree
  • 3/4 cup(s) Yukon Gold potatoes, large dice
  • 1/2 cup(s) carrots, medium dice
  • 1/2 cup(s) rutabaga, medium dice
  • 1/4 cup(s) celery, medium dice
  • 1/4 cup(s) leeks, medium dice
  • 1 teaspoon(s) fresh thyme, chopped


Render the bacon in a heavy bottom pot until crispy; remove with a slotted spoon and reserve; add olive oil to the rendered bacon fat in the pot. Season venison and dredge in flour; add it to the pot with the onions, browning it well on all sides. If any oil remains, add flour to absorb and make a roux. Add the red wine and beef stock or broth, slowly stirring to prevent lumps. Add the tomato puree; bring to a simmer, cover and cook for 1 1/2 hour. Add Yukon Gold potatoes, carrots, rutabaga and fresh thyme; cover and simmer for 20 minutes. Add celery, leeks and reserved bacon; return to a simmer and cook until all vegetables are tender, approximately 15 minutes. Adjust consistency if needed with more stock and season with salt and black pepper.

Nutrition facts

  • Kcal: 439.78 kcal
  • Fibers (g): 2.38g
  • Sodium (mg): 2296.8mg
  • Carbs: 28.37g
  • Fat: 16.1g
  • Saturated fat (g): 4.81g
  • Proteins: 33.18g