Hearty Venison Stew Just Like the Colonists Made It

Back when refrigeration wasn’t a thing and you had to hunt for your supper, stews were lifesavers. This venison stew is thick, rich, and slow-cooked just like folks did in the colonial kitchens. It’s packed with deep flavors and simple ingredients that warm you up from the inside.

If you’ve got a chunk of venison and a chilly evening ahead, this is what you want simmering on the fire (or your stove).

History

Colonial kitchens didn’t have much in terms of spices or fancy tools. But they had game meat, root vegetables, and iron pots. Stews were a staple because they made tough cuts tender and could feed the whole household.

Venison was common in early America—especially for settlers living near the woods. They’d toss in potatoes, carrots, onions, and herbs they grew or foraged. Everything went into one pot over a fire and cooked low and slow for hours.

This stew sticks to that rustic, honest style—just with a bit more control over the flame.

Equipments

• Large cast iron pot (This one is gorgeous) or Dutch oven (This one is gorgeous)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Sharp knife (Chefs envy this knife set)
• Cutting board (My favorite cutting board set)
• Measuring spoons
• Ladle (This wooden ladle is great)

Ingredients

• 2 pounds venison (cut into 1-inch cubes)
• 3 tablespoons flour
• 2 tablespoons animal fat or butter
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 3 carrots (sliced thick)
• 3 potatoes (cubed)
• 2 celery stalks (sliced)
• 4 cups beef or bone broth
• 1 cup water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• Optional: 1 tablespoon cider vinegar (adds a nice touch of tang)

Instructions

Step 1: Brown the Meat

Toss venison cubes in flour with a bit of salt and pepper. Heat fat in your pot. Brown the meat on all sides. Do this in batches so you don’t overcrowd the pot. Set aside.

Step 2: Sauté the Aromatics

In the same pot, throw in chopped onions, garlic, and celery. Cook until they start to soften and smell real good—about 5–6 minutes.

Step 3: Add Root Veggies

Toss in the carrots and potatoes. Stir it around so everything gets a bit of that leftover meat flavor.

Step 4: Bring It All Together

Put the browned venison back in. Pour in broth and water. Add bay leaves, thyme, rosemary, and cider vinegar if using. Give it a big stir.

Step 5: Simmer Slowly

Lower the heat to low. Cover and simmer for 1.5 to 2 hours. Stir now and then. Make sure the meat gets fork-tender and the broth thickens up.

Step 6: Final Taste Test

Taste the stew. Adjust with more salt or pepper if needed. Pull out the bay leaves. Serve hot with crusty bread or spoon it into a bowl and eat it like they did 300 years ago—without fuss.

Special Notes

• If you don’t have venison, beef stew meat works too, but you’ll miss the wild flavor.
• Colonial stews didn’t use tomatoes or sugar. Keep it earthy.
• Let it rest 10 minutes before serving. The flavors deepen as it cools a bit.
• Leftovers taste even better the next day.

Nutrition

• Calories: 380
• Protein: 34g
• Carbs: 20g
• Fat: 18g
• Fiber: 4g
• Sodium: 480mg