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Hearty Venison Stew

I'm sitting at home while the men are at hunting camp waiting to go bring my daughter to cheerleading class. I'm thinking of my folks who are going to come visit me soon for Thanksgiving. Feeling thankful for all the good I have in the world that keeps me strong and going on everyday with hope and love in my heart for a good future. I'm hoping for a deer this year. The guys said they have been seeing them, so wish them good luck!

Here is a stew recipe to lift your spirits and warm your heart.


1 lb venison

1 tbsp olive oil

3 cups potatoes

2.5 cups carrots

1 cup celery

1 large onion

2 garlic cloves

1 tbsp Himalayan sea salt

2 cups tomatoes fresh, canned, or frozen

4 cups venison, pheasant, grouse stock (wild stock is the best)

1 tsp thyme

1 tsp rosemary

1 tsp sage

1/2 tsp fresh ground pepper

1/4 cup Worcestershire sauce


I like to keep things easy.

Chop up leg meat and remove any of the silver skin.

Cut into small bite size pieces.

Cut the carrots, celery, potatoes, onion and garlic into small pieces.

Add in tomatoes.

Add everything into an instant pot for easy simple cooking.

Cook on stew for 45 mins.

Serve with fresh cream, butter, rustic crusty bread, fresh herbs on top.


Now bring me home a deer!!


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