50+ Mouthwatering Dutch Oven Venison Recipes for Every Meal

Venison is a unique and flavorful alternative to traditional meats, and when cooked in a Dutch oven, it becomes tender, juicy, and infused with rich flavors.

Whether you’re looking for a hearty stew, savory roast, or even a flavorful chili, the Dutch oven is the perfect tool to elevate your venison dishes.

It allows the meat to slow-cook, absorb all the flavors of the seasonings, and become fall-apart tender.

In this article, we’ve compiled a collection of 50+ Dutch oven venison recipes that will inspire you to create mouthwatering meals for any occasion.

From classic comfort food to adventurous new dishes, there’s a recipe here for every venison lover.

Venison is often seen as a gamey meat, but with the right preparation, it can become a star ingredient in any dish.

The Dutch oven method is perfect for bringing out the best in venison, as it locks in moisture and promotes even cooking, making it ideal for both lean cuts and tougher pieces of meat.

Whether you’re cooking for a crowd or just looking to explore the versatility of venison, these recipes will help you make the most of this wild game meat.

50+ Mouthwatering Dutch Oven Venison Recipes for Every Meal

The versatility of venison combined with the cooking magic of a Dutch oven creates endless opportunities to craft rich, flavorful dishes.

Whether you’re preparing a slow-cooked stew, a tender roast, or a flavorful casserole, these 50+ recipes offer something for every taste.

Not only does the Dutch oven help tenderize tougher cuts of venison, but it also infuses the meat with savory flavors that will have everyone coming back for seconds.

So, gather your ingredients, grab your Dutch oven, and get ready to cook up some unforgettable venison dishes.

From the comforting to the adventurous, these recipes are perfect for any meal—big or small.

Rustic Dutch Oven Venison Stew

This hearty venison stew is a perfect dish for cozy evenings. The tender venison is simmered with vegetables in a rich, flavorful broth, creating a comfort meal that warms both the body and soul. Using a Dutch oven enhances the flavors by evenly cooking the ingredients to perfection.

Ingredients

• 2 lbs venison stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 medium potatoes, cubed
• 1 cup mushrooms, sliced
• 1 tbsp tomato paste
• 4 cups beef or venison stock
• 1 cup red wine (optional)
• 2 tsp fresh rosemary, chopped
• 1 tsp thyme
• 2 bay leaves
• Salt and pepper, to taste
• 2 tbsp all-purpose flour
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat the Dutch oven over medium heat and add olive oil. Season the venison with salt and pepper, then sear the cubes until browned on all sides. Remove and set aside.
2. In the same pot, sauté onions, garlic, carrots, celery, and mushrooms until softened.
3. Stir in the tomato paste and sprinkle flour over the vegetables, cooking for 1-2 minutes.
4. Gradually add the stock and wine, scraping up any browned bits from the bottom.
5. Return the venison to the pot and add potatoes, rosemary, thyme, and bay leaves. Stir to combine.
6. Bring to a simmer, cover, and cook at 325°F in the oven for 2-3 hours or until the venison is tender.
7. Adjust seasoning with salt and pepper, garnish with parsley, and serve hot.

This stew is rich and satisfying, with layers of flavor that develop beautifully during the slow cooking process. The venison becomes melt-in-your-mouth tender, while the vegetables absorb the savory broth. Pair it with crusty bread for a complete meal.

Braised Dutch Oven Venison Shanks with Root Vegetables

Slow-braised venison shanks create a luxurious dish with deep flavors. The shanks are cooked low and slow with a mix of root vegetables and aromatic herbs, making for a truly elegant yet comforting meal.

Ingredients

• 4 venison shanks
• Salt and pepper, to taste
• 3 tbsp olive oil
• 1 large onion, sliced
• 4 garlic cloves, crushed
• 2 carrots, chopped
• 2 parsnips, chopped
• 2 cups beef or venison stock
• 1 cup dry red wine
• 1 tbsp balsamic vinegar
• 1 tsp rosemary, chopped
• 1 tsp thyme
• 1 bay leaf
• 1 tbsp butter
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 300°F. Pat the venison shanks dry and season generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Brown the shanks on all sides, then remove and set aside.
3. Lower the heat and sauté the onions and garlic until fragrant.
4. Add the carrots and parsnips, cooking for 5 minutes until slightly softened.
5. Deglaze the pot with red wine, scraping up any browned bits. Stir in the stock, balsamic vinegar, rosemary, thyme, and bay leaf.
6. Return the shanks to the pot, ensuring they are partially submerged in the liquid. Cover tightly and braise in the oven for 2.5-3 hours, turning the shanks halfway through.
7. Once tender, remove the shanks and vegetables. Simmer the remaining liquid on the stovetop until slightly thickened, then whisk in butter.
8. Serve the shanks over mashed potatoes, spooning the sauce and vegetables over the top. Garnish with parsley.

The braised shanks offer an elegant presentation and melt-in-your-mouth texture. The slow cooking infuses the meat with the earthy flavors of the vegetables and herbs, creating a dish that’s perfect for a special dinner.

Dutch Oven Venison Chili

This venison chili is a bold and flavorful dish, perfect for those who enjoy a bit of spice. The slow-simmering process in a Dutch oven allows the flavors of the venison, beans, and spices to meld into a hearty, smoky, and savory bowl of comfort.

Ingredients

• 2 lbs ground venison
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 jalapeño, minced (optional)
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 cup beef stock
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• Salt and pepper, to taste
• Shredded cheddar cheese, sour cream, and chopped green onions (for topping)

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add the venison and cook until browned. Remove and set aside.
2. In the same pot, sauté onions, garlic, bell pepper, and jalapeño until softened.
3. Stir in the chili powder, cumin, smoked paprika, and oregano, cooking for 1-2 minutes to toast the spices.
4. Add the tomato paste, diced tomatoes, beans, and stock. Return the venison to the pot and stir well.
5. Bring the chili to a simmer, cover, and cook on low heat for 1.5-2 hours, stirring occasionally. Adjust seasoning with salt and pepper as needed.
6. Serve hot, topped with shredded cheddar cheese, sour cream, and green onions.

This chili is robust and packed with flavor, making it ideal for a game day or a casual family dinner. The ground venison adds a unique depth, while the spices and toppings enhance the dish for a delightful experience.

Dutch Oven Venison Pot Roast with Vegetables

This venison pot roast is a classic comfort dish, slow-cooked in a Dutch oven to achieve tender, flavorful meat. Paired with root vegetables and aromatic herbs, it’s a hearty, wholesome meal that’s perfect for any gathering.

Ingredients

• 3-4 lbs venison roast
• Salt and pepper, to taste
• 3 tbsp olive oil
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 4 carrots, peeled and cut into chunks
• 3 potatoes, quartered
• 2 cups beef or venison stock
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs thyme
• 2 bay leaves
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions

1. Preheat the oven to 300°F. Season the venison roast generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
3. In the same pot, sauté the onion and garlic until fragrant. Stir in the tomato paste and cook for 1 minute.
4. Add the stock, wine, rosemary, thyme, and bay leaves, scraping up any browned bits. Return the roast to the pot.
5. Add carrots and potatoes around the roast. Cover and bake in the oven for 3-4 hours, or until the venison is fork-tender.
6. If desired, remove the roast and vegetables, then simmer the cooking liquid on the stovetop. Add the cornstarch slurry and stir until thickened.
7. Slice the roast, serve with vegetables, and drizzle with the thickened sauce.

This pot roast is a centerpiece meal, perfect for family dinners. The slow cooking melds the flavors of the meat and vegetables, creating a dish that’s rustic, tender, and bursting with hearty goodness.

Dutch Oven Venison Stroganoff

This venison stroganoff is a creamy, savory dish that brings together tender venison and a rich, flavorful sauce. Cooked in a Dutch oven, the venison becomes incredibly soft, and the mushrooms and sour cream give the dish its signature taste.

Ingredients

• 2 lbs venison steak, thinly sliced
• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup beef or venison stock
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 1 tsp paprika
• Salt and pepper, to taste
• 1 lb egg noodles
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Season venison with salt and pepper, then sear until browned. Remove and set aside.
2. In the same pot, sauté onions, garlic, and mushrooms until softened. Sprinkle with flour and cook for 1 minute.
3. Add the stock, Worcestershire sauce, Dijon mustard, and paprika, stirring to combine.
4. Return the venison to the pot, cover, and simmer for 1-1.5 hours on low heat. Stir occasionally.
5. Cook egg noodles according to package instructions.
6. Stir sour cream into the sauce just before serving. Adjust seasoning with salt and pepper as needed.
7. Serve the stroganoff over egg noodles and garnish with parsley.

This venison stroganoff is a comforting dish with creamy textures and rich flavors. The tender venison and silky sauce make it an indulgent meal for any occasion.

Dutch Oven Venison Shepherd’s Pie

This Dutch oven venison shepherd’s pie is a delightful twist on a traditional recipe. The ground venison is cooked in a savory base with vegetables and topped with creamy mashed potatoes, baked until golden and bubbling.

Ingredients

• 2 lbs ground venison
• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef or venison stock
• 2 tsp thyme
• 4 cups mashed potatoes (prepared ahead)
• 1 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F. Heat olive oil in a Dutch oven over medium heat. Add the ground venison and cook until browned. Remove and set aside.
2. In the same pot, sauté onions, garlic, and carrots until softened.
3. Stir in the tomato paste, Worcestershire sauce, stock, and thyme. Add the venison back and simmer for 10 minutes. Mix in the peas.
4. Spread the mashed potatoes evenly over the venison mixture. Sprinkle with cheddar cheese if desired.
5. Bake uncovered for 20-25 minutes, or until the top is golden and bubbling.
6. Let cool for 5 minutes before serving.

This shepherd’s pie is a comforting, one-pot meal that’s perfect for feeding a crowd. The creamy mashed potatoes pair beautifully with the rich venison base, offering a delicious, hearty dinner option.

Dutch Oven Venison and Wild Rice Casserole

This venison and wild rice casserole is a satisfying dish that combines the earthy flavors of venison with the nutty taste of wild rice. Cooked in a Dutch oven, it creates a perfectly balanced meal with a rustic touch.

Ingredients

• 1 lb venison steak, cubed
• 1 cup wild rice, rinsed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup carrots, diced
• 3 cups chicken or venison stock
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1/2 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 350°F. Heat olive oil in a Dutch oven over medium heat. Season venison cubes with salt and pepper, then sear until browned. Remove and set aside.
2. In the same pot, sauté onions, garlic, and mushrooms until softened.
3. Add the carrots, wild rice, stock, thyme, and paprika. Stir to combine, then return the venison to the pot.
4. Bring the mixture to a simmer, cover, and bake in the oven for 1.5-2 hours, or until the rice is tender and the liquid is absorbed.
5. Stir in the heavy cream and Parmesan cheese, adjusting seasoning if needed.
6. Garnish with parsley and serve warm.

This casserole is rich and hearty, with tender venison and perfectly cooked wild rice. The creamy finish and Parmesan topping elevate the dish, making it a delightful comfort meal.

Dutch Oven Venison Barbacoa

This slow-cooked venison barbacoa is bold, smoky, and packed with spice. Perfect for tacos, burritos, or bowls, the venison is cooked low and slow until it’s tender enough to shred.

Ingredients

• 3 lbs venison roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 chipotle pepper in adobo sauce, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp cinnamon
• 1/4 cup apple cider vinegar
• 1 cup beef or venison stock
• 1 cup crushed tomatoes
• 2 bay leaves
• Salt and pepper, to taste
• Fresh cilantro and lime wedges (for garnish)

Instructions

1. Preheat the oven to 325°F. Heat olive oil in a Dutch oven over medium-high heat. Season the venison roast with salt and pepper, then sear on all sides. Remove and set aside.
2. Sauté onions and garlic in the same pot until fragrant. Add the chipotle pepper, cumin, paprika, oregano, and cinnamon, cooking for 1 minute.
3. Stir in apple cider vinegar, stock, crushed tomatoes, and bay leaves. Return the venison to the pot, ensuring it is submerged in the sauce.
4. Cover and bake for 3-4 hours, or until the venison is tender and easily shredded.
5. Shred the venison using two forks and stir it back into the sauce. Adjust seasoning with salt and pepper.
6. Serve in tacos or over rice, garnished with cilantro and lime wedges.

This barbacoa-style venison is bursting with bold flavors. Its smoky, slightly spicy taste pairs perfectly with fresh toppings, making it versatile for a variety of dishes.

Dutch Oven Venison and Red Wine Ragù

This venison ragù is a rich and elegant dish, perfect for serving over pasta or polenta. The venison is simmered in a red wine and tomato-based sauce until it’s tender and infused with deep flavors.

Ingredients

• 2 lbs ground venison or venison chunks
• 3 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1 cup beef or venison stock
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• 2 bay leaves
• Salt and pepper, to taste
• Cooked pasta or polenta (for serving)
• Grated Parmesan cheese and fresh basil (for garnish)

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add venison and cook until browned. Remove and set aside.
2. In the same pot, sauté onions, garlic, carrots, and celery until softened.
3. Stir in the tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up browned bits from the bottom.
4. Add crushed tomatoes, stock, thyme, rosemary, and bay leaves. Return the venison to the pot and stir.
5. Bring to a simmer, cover, and cook on low heat for 2-3 hours, stirring occasionally. Adjust seasoning with salt and pepper as needed.
6. Serve the ragù over pasta or polenta, topped with Parmesan cheese and fresh basil.

This ragù is hearty and luxurious, with the venison adding a unique depth of flavor. The slow cooking process enhances the sauce, making it perfect for a comforting yet refined dinner.

Dutch Oven Venison Chili Verde

This venison chili verde is a flavorful twist on the classic chili, made with tender venison simmered in a zesty green sauce. The tomatillos and green chilies provide a fresh, tangy base that complements the richness of the venison perfectly.

Ingredients

• 2 lbs venison, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 6-8 tomatillos, husked and chopped
• 2 green chilies, chopped
• 1 jalapeño, minced (optional)
• 2 cups chicken or venison stock
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp oregano
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)
• Tortilla chips or rice (for serving)

Instructions

1. Heat olive oil in a Dutch oven over medium-high heat. Season venison with salt and pepper, then sear until browned on all sides. Remove and set aside.
2. In the same pot, sauté onions and garlic until softened.
3. Add tomatillos, green chilies, and jalapeño (if using), and cook for about 5 minutes, until softened.
4. Stir in cumin, coriander, oregano, and smoked paprika.
5. Add stock and bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. Return venison to the pot, cover, and simmer for 2-3 hours, or until the venison is tender.
7. Stir in lime juice and adjust seasoning with salt and pepper.
8. Serve with rice or tortilla chips, garnished with fresh cilantro.

This venison chili verde is a refreshing change from traditional chili. The tangy tomatillos and green chilies create a vibrant base, while the slow-cooked venison is tender and flavorful. It’s a dish that’s perfect for those who enjoy bold, zesty flavors.

Dutch Oven Venison Meatballs in Tomato Sauce

These venison meatballs, simmered in a rich and savory tomato sauce, make a comforting and hearty meal. Cooked in a Dutch oven, the meatballs soak up the sauce’s flavors, resulting in tender, flavorful bites perfect for serving over pasta or on a sub roll.

Ingredients

• 1.5 lbs ground venison
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tbsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 cups marinara sauce (store-bought or homemade)
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Fresh basil, chopped (for garnish)
• Pasta or sub rolls (for serving)

Instructions

1. Preheat the oven to 375°F. In a bowl, mix together ground venison, breadcrumbs, Parmesan, egg, parsley, garlic powder, onion powder, salt, and pepper.
2. Form the mixture into 1.5-inch meatballs and set aside.
3. Heat olive oil in a Dutch oven over medium heat. Brown the meatballs in batches, ensuring they’re evenly seared. Remove and set aside.
4. In the same pot, add marinara sauce, oregano, and red pepper flakes (if using). Stir well, then return the meatballs to the pot.
5. Cover and bake in the oven for 30-40 minutes, or until the meatballs are fully cooked.
6. Serve the meatballs over pasta, or place them in sub rolls for a delicious sandwich. Garnish with fresh basil.

These venison meatballs are a delicious alternative to beef, with a rich, hearty flavor that pairs beautifully with the tomato sauce. Whether served with pasta or on a sandwich, they are a great family-friendly meal.

Dutch Oven Venison and Potato Hash

This venison and potato hash is a savory and satisfying breakfast or brunch dish. The venison is pan-fried with crispy potatoes and vegetables, creating a hearty, flavorful hash that can be topped with eggs for an extra indulgence.

Ingredients

• 1 lb venison steak, cubed
• 3 medium potatoes, diced
• 1 large onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 4 eggs (optional, for topping)

Instructions

1. Heat olive oil in a Dutch oven over medium-high heat. Add the venison and cook until browned. Remove and set aside.
2. In the same pot, add potatoes and cook until crispy and golden brown, about 10-12 minutes.
3. Add onions, bell pepper, and garlic, cooking until softened.
4. Stir in paprika, cayenne pepper, salt, and pepper. Add the venison back to the pot and stir everything together.
5. Reduce the heat and cook for an additional 5 minutes, allowing the flavors to meld.
6. For a complete meal, top the hash with fried eggs. Garnish with fresh parsley and serve hot.

This venison and potato hash is perfect for a satisfying breakfast or brunch. The combination of crispy potatoes, tender venison, and savory vegetables creates a comforting meal. Add eggs for extra protein and richness.

Dutch Oven Venison Shepherd’s Pie with Sweet Potatoes

This venison shepherd’s pie swaps traditional mashed potatoes for creamy sweet potatoes, offering a slightly sweet contrast to the savory venison filling. Cooked in a Dutch oven, it’s a perfect one-pot meal for any occasion.

Ingredients

• 2 lbs ground venison
• 1 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup peas (frozen or fresh)
• 1 cup beef or venison stock
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• Salt and pepper, to taste
• 4 large sweet potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tbsp butter
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F. In a Dutch oven, heat olive oil over medium heat. Add ground venison and cook until browned. Remove and set aside.
2. In the same pot, sauté onions, garlic, and carrots until softened. Add the venison back to the pot, then stir in tomato paste, Worcestershire sauce, stock, thyme, salt, and pepper. Simmer for 15 minutes.
3. Add peas to the mixture and stir to combine. Remove from heat.
4. Meanwhile, cook the sweet potatoes in boiling water until tender, about 15 minutes. Drain, then mash with heavy cream, butter, salt, and pepper until smooth.
5. Spread the mashed sweet potatoes evenly over the venison mixture in the Dutch oven.
6. Bake for 20-25 minutes, or until the top is golden and bubbly.
7. Garnish with fresh parsley before serving.

This shepherd’s pie is a comforting, hearty dish with a delicious twist thanks to the sweet potatoes. It’s a great way to enjoy venison in a comforting, flavorful way that’s both hearty and slightly sweet.

Dutch Oven Venison Bolognese

This venison bolognese is a rich, slow-cooked sauce that combines tender venison with tomatoes, wine, and herbs for a deep, flavorful pasta topping. Simmered in a Dutch oven, it’s the perfect dish for a cozy dinner.

Ingredients

• 2 lbs ground venison
• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup whole milk or cream
• Fresh basil, chopped (for garnish)
• Cooked pasta (for serving)

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add ground venison and cook until browned. Remove and set aside.
2. In the same pot, sauté onions, garlic, carrots, and celery until softened, about 5-7 minutes.
3. Stir in the red wine and cook until reduced by half, scraping up any browned bits from the pot.
4. Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Return the venison to the pot. Stir to combine.
5. Bring the sauce to a simmer, cover, and cook on low heat for 1.5-2 hours, stirring occasionally.
6. Stir in the milk or cream to finish the sauce. Adjust seasoning as needed.
7. Serve over pasta, garnished with fresh basil.

This venison bolognese is rich, hearty, and packed with flavor. The slow cooking process helps develop a deep, savory sauce that pairs beautifully with pasta, creating an indulgent meal perfect for a cozy evening.

Dutch Oven Venison and Mushroom Stew

This venison and mushroom stew is a perfect dish for cold weather, combining tender venison with earthy mushrooms in a rich, savory broth. The Dutch oven allows the flavors to develop slowly, making it a comforting, hearty meal.

Ingredients

• 2 lbs venison stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 cups mushrooms, sliced
• 2 cups beef or venison stock
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a Dutch oven over medium-high heat. Add venison cubes and brown on all sides. Remove and set aside.
2. In the same pot, sauté onions and garlic until softened. Add the mushrooms and cook until browned, about 5 minutes.
3. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Add the red wine and bring to a simmer.
4. Add the stock and return the venison to the pot. Bring to a simmer, then cover and cook on low heat for 2-3 hours, or until the venison is tender.
5. If the stew needs thickening, mix flour with a little cold water to create a slurry, then stir it into the stew and simmer for an additional 10 minutes.
6. Serve the stew in bowls, garnished with fresh parsley.

This venison and mushroom stew is comforting, hearty, and full of rich flavors. The venison is tender, and the mushrooms add depth and earthiness to the broth, making it a perfect dish for a chilly evening.

Note: More recipes​ are coming soon!