Venison Stew
Rated 5.0 stars by 1 users
Category
Dinner, Wild Game, Comfort Food, Stew
Cuisine
American, Field-to-Table
Servings
6
Prep Time
10 minutes
Cook Time
2 hours
If you want a wild-game recipe that guarantees tender, flavorful venison every single time, this Venison Stew is the one to cook.
Slow-simmered with hearty vegetables and finished with a rich gravy base and a splash of red wine, this stew transforms even the toughest cuts into melt-in-your-mouth perfection. What really sets it apart is our Bag-N-Tag Wild Game Seasoning — crafted specifically to balance venison’s bold, natural flavor without overpowering it.
Whether you're feeding the family on a cold night, cooking up fresh harvest meat, or wanting a freezer-friendly wild-game meal, this stew delivers a deep, savory, comforting finish that tastes like it took all day (even though it didn’t). It’s reliable, rich, and built for anyone who loves real-deal wild game cooking.
Ingredients
- 2–2.5 lb venison, cut into 1–1.5" cubes
-
2 Tbsp Bag-N-Tag Wild Game Seasoning (plus more to taste)
- 1–2 Tbsp oil or bacon grease
- 1 large onion, diced
- 3–4 carrots, sliced
- 3–4 celery stalks, sliced
- 1 lb baby potatoes, halved
- 3 cloves garlic, minced
- 1 packet brown gravy mix
-
1 cup red wine (cabernet, merlot, whatever didn’t come from a box… but boxed will still work)
- 3 cups beef broth
- Optional: 1 Tbsp Worcestershire
- Optional: 1 cup mushrooms
- Bay leaf (optional)
Directions
Season & Sear the Venison
Coat the meat with Bag-N-Tag.
Sear in oil until browned on all sides.
Remove and set aside like it’s being held for questioning.
Sauté the Veggies
Same pot — throw in onions, carrots, celery.
Cook 5–6 minutes. Add garlic for the last minute.
Deglaze With Red Wine
Pour in 1 cup red wine, scraping the bottom of the pot to pull up all those browned bits.
This is where the stew levels up from “good” to “everybody gets seconds.”
Let it simmer for 1–2 minutes to burn off the alcohol.
Add the Gravy Packet
Sprinkle the brown gravy mix over the wine-veggie blend and stir to form a smooth base.
No flour needed — the packet is doing the paperwork.
Combine Everything
Add back the venison along with:
Potatoes
2–3 cups beef broth
Worcestershire (optional)
Mushrooms (optional)
Bay leaf (optional)
Add another small pinch of Bag-N-Tag Wild Game Spice for good measure.
Simmer
Cover and let it cruise on low for 1.5–2 hours, until the venison is tender enough to split with a spoon.
Adjust thickness:
Too thin? Simmer uncovered.
Too thick? Add more broth.
Taste & Serve
Remove the bay leaf, adjust seasoning, and serve proudly.
Pairs well with bread, cornbread, biscuits, or bragging.
Recipe Note
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