Get your copies now through
Amazon, Barnes & Noble, Powell's or Indiebound.

Venison Soups and Stews

kentucky burgoo recipe with squirrel, venison and pheasant

Photo by Holly A. Heyser

Venison, antelope, elk and bison are all well-suited to long simmering. Stews are excellent, as are Italian sugos, which are highly concentrated pasta sauces where the meat becomes the chief flavoring agent. A few things to remember about game stews: Use larger pieces of meat than you might use with beef, as this will keep it more tender. Also cook your venison stews at the barest of simmers — never let them come to a full boil.

And be sure to add some sort of fat in your stew or sauce, or it will taste dry.

Photo by Holly A. Heyser

Venison Stock

This is the foundation of many a good meal. Learn to make your own venison stock and you will rarely need to buy store-bought stock again.
Photo by Holly A. Heyser

Food Plot Venison Stew

You read right: This is a venison stew made with many of the ingredients found in a typical deer food plot. Cool, eh?
Photo by Holly A. Heyser

Venison Carbonnade

A Belgian classic that combines beer and venison. What’s not to love?
Photo by Holly A. Heyser

Kentucky Burgoo

This is a big, hearty stew that always has at least three meats in it. In this recipe it’s venison, squirrel and pheasant. Feel free to improvise on your own!
Photo by Holly A. Heyser

Venison Sauce Piquante

A Cajun classic, diced venison is simmered slowly in a spicy sauce. If you’ve never eaten this, you need to try it.
Photo by Holly A. Heyser

Thai-Style Massaman Curry with Venison

A spicy, Thai-inspired version of meat an potatoes. It’s as good as it looks.
Photo by Holly A. Heyser

Hungarian Venison ‘Goulash’

This is the real deal, a dish you might well find in Hungary, only they call this version pörkölt. Filling, rich and easy to make.
Photo by Hank Shaw

Venison Stew with Wild Greens

An unusual stew from Puglia, in Southern Italy, where you neither brown the venison nor let the stew even come to a simmer. It cooks very slowly in hot broth.
Photo by Holly A. Heyser

Scottish Venison Soup

A classic. Scotch broth is a perfect recipe for venison. Clean tasting, hearty and easy.

Greek Venison Stew

The Greeks aren’t known for eating venison, but this is a riff off the classic stifado, which is often done with lamb or goat. Venison works really well as a stand-in here.  

Spring Lamb Sugo

Not actually a venison recipe, but you certainly can use venison to make this rich Italian pasta sauce.

North African Venison Stew

Another recipe inspired by a lamb dish, this is a warm, comforting stew with Moroccan spices like coriander, cumin and cinnamon.
Photo by Holly A. Heyser

Venison Gumbo

If you make only one kind of venison stew, it ought to be gumbo. There is no substitute.

More Venison Recipes

Print Friendly

One response to “Venison Soups and Stews”

  1. An Interview with Hank Shaw

    […] there is no comprehensive source out there about how to use these ingredients: What, exactly, makes working with bison or venison different from working with beef or lamb? How do you recognize a perfect bunch of elderberries? […]