Venison Stew - KNEP - Kentucky Nutrition Education Program


Venison Stew

Servings:6Serving Size:2 cups
bowl of venison stew

You’ll love this hearty stew!


  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 2 tablespoons flour
  • 1 pound venison, cubed
  • 1 tablespoon oil
  • 3 cups water
  • 1 onion, chopped
  • 4 potatoes, cubed
  • 3 carrots, sliced
  • 3 stalks celery, chopped
  • 2 bay leaves
  • 1 tablespoon dried parsley


Combine pepper, salt, garlic powder, and flour in a plastic bag or large bowl. Add cubed venison and shake bag or toss to coat meat. Brown meat in hot oil, in a large, heavy saucepan. Stir in water. Add remaining ingredients and cook on high until it begins to boil. Reduce heat and simmer for approximately 1 hour. To thicken, in a small mixing bowl, stir ½ cup warm water into 2 tablespoons of flour. Add mixture into stew. Stir until thickened and bubbly. Cook an additional 30 minutes or until vegetables and meat are tender.

Source: Adapted from Venison Recipe Collection, Compiled by Becky Nash, Extension Agent for Family and Consumer Sciences


Alternative to stove-top cooking: use slow cooker set on low for 8 hours.

Nutrition facts per serving: 270 calories; 4.5g total fat; 1g saturated fat; 0g trans fat; 65mg cholesterol; 490mg sodium; 36g carbohydrate; 5g fiber; 5g sugars; 22g protein; 0% Daily Value of Vitamin D; 6% Daily Value of Calcium; 20% Daily Value of Iron; 25% Daily value of Potassium