How to Make Venison Stew
A warm hearty soup
My husband is a deer hunter, I am not. However, I have learned to cook venison and enjoy it so much that I don't mind when he spends all day on weekends sitting in a tree stand. Guess there could be worse hobbies that last year round.
A few years ago I learned to make home made soup and it's my favorite dish to make during the winter. It allows me to clean out the refrigerator and freezer and experiment. No two recipes are alike. But they all have the same basic components, a meat, home made soup stock, vegetables, and the best thing, all healthy ingredients that taste better than Campbells.
What's the difference between soup and stew? In my opinion soup has more liquid and usually pasta of some time. Stew is thicker, bigger chunks and contains no noodles.
The Deer Hunt - In Eastern Nebraska
My idea of a good time is not sitting in a deer stand in the middle of winter. But to some, my husband included, it's a wonderful way to spend the day. For my husbands birthday I went deer hunting for the first time. I didn't do anything but observe, I didn't even carry the gun, don't really like guns, but can respect those that do and can use them properly.
I did have to get dressed in camouflage, to look the part, and hiking boots, next time they need to be oiled so they don't squeak when I walk. But I must have been good luck as we got a doe at the end of the day.
Use this recipe as a general guideline. Soup is individualistic, feel free to add other vegetables, leave some out, or substitute. The best soup is made with your own soup stock. But if you don't have starter stock you can use store bought, canned, boxed, or even bouillon Remember to decrease the salt when using bouillon, it contains plenty.
- Prep time: 1 hour
- Cook time: 3 hours
- Ready in: 4 hours
- Yields: 10-12
- Cubed venison (approximately 2 lbs)
- Olive oil
- 1 Medium onion chopped
- 3 -4 stalks celery chopped
- 3 -4 large carrots chopped
- 32 oz chicken broth
- 32 oz beef broth (I used my own beef and pork)
- 1 - 8 oz can chopped tomatoes
- 3 - 15 cans stewed tomatoes
- 4 cups water
- Salt & Pepper to taste ( I use Seasoning salt)
- 3 Tablespoons Parsley
- 1 Tablespoon Sweet Basil
- 3 Bay leaves
- 4 large potatoes (cubed) pasta can be substituted for soup
- Season cubed venison with salt, pepper, and sweet basil
- Fry cubed venison and chopped onion in olive oil on high heat until cooked through and browned
- Combine broth, (or stock) into large soup pot
- Add chopped celery, onion, and carrots (unless already prepped in freezer) then add frozen vegetables.
- Add parsley and bay leaf to soup
- Bring to boil and simmer for 3 hours.
Hearty Venison Soup - Beef Can be Substituted
I've made venison stew probably 3-4 times in the past year. Every time has been a little different. This version I added bowtie pasta for soup as I didn't have very many potatoes. If you chose to add pasta, of any type, more water is needed. Don't worry about the amount, but I normally add about twice as much water as pasta.
Add pasta during the last 30 minutes of simmering phase. Otherwise the noodles will be mushy.
Take Hot Soup for Lunch - Hot Soup on a Cold Day
It's often cold during deer season and when you're out in the field, in a blind or deer stand waiting for the sun to come out, hot soup hits the spot. Or if you're not one to eat in the field, the thought of warm soup waiting in the truck after a day of hunting is a welcoming thought.
Thermos has a reputation of quality and this is a manly size thermos with a wide opening just for soup. Great to take skiing or ice fishing also.
Chopping vegetables - With my Cutco Knife
I love my Cutco carving knife, it's sharp and makes fast work when chopping vegetables. Throughout the year I will buy celery, carrots, and onions on sale, chop, bag, and store in the freezer for winter soup season. Pre-chopping saves loads of time and making soup simple and fast.
My favorite knife is the Cutco Petite Carver. It's super sharp and slices carrots like hot butter. I feel like a real chef when I rock it back and forth. Kinda like a rustic Julia Childs. I wonder if she ever cooked venison?
I love my Cutco carving knife, it's sharp and makes fast work when chopping vegetables.
Deer and Wild Game Cookbooks - Deer in the Freezer, Now What?
Deer is a little different to cook compared to beef. Depending on the region of the country, the Midwest versus Vermont, venison can take on different flavors ranging from gamey to the same as beef with a mild flavor.
Deer that feeds on the corn fields in Eastern Nebraska taste just like beef to me, while grass fed range deer in Western Nebraska has more of a wild flavor.
Quick and easy venison meals to gourmet venison dishes. This cookbook has it all. If you have a deer hunter in your family it would be well worth it to get this book.
Do you Like Venison
Other Kitchen Knives - For chopping and prepping vegetables
Stock & Soup Pots
I can never fix enough soup. I have a 16 and 20 qt stock pot and wish they were bigger. Any left over soup I put in individual freezer containers and freeze.
For some a 12 quart stock pot will be enough, that's what I started off with cooking soup. It's enough for one night of soup for a family and leftovers the next day.
This master soup pot is more my style. I can make soup for a crowd, a large family get together and still have enough left overs for the next day and to put in the freezer.
Let me know if you try this recipe, remember I'm estimating quantities, so if you think there should be a revision let me know.