Wild Game Winter stew

     The winter season is upon us and if you were lucky you have a freezer full of lean free range, organic, GMO free protein. For me, coming home to the smell of an earthy full depth home made meal during this time of year is hard to beat. When thinking of such meals, nothing brings me back to my childhood memories more than a hearty bowl of stew. This recipe has a little kick and a lot of flavor so it will be a great meal to fill the void in an empty stomach on a cold rainy day. The following ingredients are needed to make what I consider to be my favorite recipe for Venison Stew.


  • 2lbs Stew Meat (Venison, Bear or Beef)
  • 4 Tablespoons of Olive Oil
  • 1/4 Cup Flour
  • 1 1/2 teaspoons Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Oregano 
  • 2 Stalks Celery Chopped (1 Cup)
  • 3 Medium Carrots Chopped (1 Cup)
  • 2 Medium Onions Chopped (2 Cups)
  • 2 Cloves Garlic Minced
  • 2 Medium Fresh Tomatoes Chopped and Seeded (1 Cup)
  • 1 Tablespoon Fresh Chopped Basil
  • 1 Tablespoon Fresh Chopped Thyme 
  • 2 Bay Leaves
  • 1 Cup Red Wine
  • 4 Cups Beef Broth or Stock

For me, prepping all of my ingredients before I begin is generally the rule of thumb. It makes for a little less stress during the cooking process and makes clean up a breeze. Start by chopping all vegetables and herbs and placing into separate containers. Then moving on to the dried spices, mix together the following; paprika, salt, garlic powder, pepper, cayenne pepper, onion powder, dried thyme and dried oregano. This will result in about 2 tablespoons of the spice mixture (if you are a sissy lala when it comes to spice, only use 1 tablespoon in recipe). Combine 3/4ths of spice mixture with 1/4 cup flour and separate into two batches. Next cube stew meat into 1/2 -3/4" pieces and separate into two batches. Thoroughly coat 1st batch of meat with the flour/spice mixture, add to pan and brown (4-5 Minutes) and remove. Add 2 more tablespoons of oil to pan.  Coat second batch of meat with flour/spice mixture, add to pan and brown(4-5 Minutes) and remove. Next add onions  and cook until it begins to soften. Add celery and carrots to pan and saute 2-3 minutes. Season with salt and pepper to taste. Add tomatoes, garlic, bay leaves, thyme, and basil. Season with salt and pepper to taste. Bring the meat back to the pan. Add red wine to pan and deglaze. Add the brown stock and rest of spice mixture, bring to boil and cover. Lower heat and simmer for 1 hour.

Once finished you can either go straight to the bowls or you can give a little body by mixing 2-3 tablespoons cornstarch with broth or water and then adding to pot to simmer for a few more minutes. I love eating this stew with beer bread or sourdough. Look out through the coming months for more recipes and don't forget to subscribe to our newsletter for more recipes and outdoor content.