Go Back
Venison stew cooked in a camp Dutch oven

Easy Venison Stew in a Camp Dutch Oven

Venison Stew is the PERFECT meal for the first night of deer camp. Celebrating this year's hunt with the spoils of last year's hunt is a time-honored tradition. Similarly, it also goes great with beer and friends.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 hungry hunters

Equipment

  • Cast iron Camp Dutch Oven, at least 12″ across and 4″ deep
  • Dutch Oven lid lifter
  • Large wooden spoon (windshield scraper can be used in a pinch)
  • Cutting board
  • Knife

Ingredients
  

  • 1/4 cup cooking oil
  • 1 lb venison roast cut into 1″ cubes
  • 2 large onions baseball-size
  • 4 potatoes cut into 1" cubes
  • 2 large carrots diced or 1 cup of baby carrots
  • 1 stalk celery diced
  • mushrooms optional
  • baby corn optional
  • green beans optional
  • peas optional
  • parsnip optional
  • rutabaga optional
  • 2 cubes beef bouillon
  • 1 bottle your favorite locally-brewed stout or porter
  • salt and pepper, garlic, Worcestershire sauce, hot sauce, etc to taste

Instructions
 

At Home

  • Chop meat and veggies at home for less mess and hassle, but this isn’t necessary.

Fire Instructions

  • If you have a Camp Dutch Oven, you can cook this right in the coals, over briquettes, hanging over the fire, or on a grill over the fire.

Cooking Instructions

  • Heat oil over enough coals to hit 350 degrees
  • Brown the meat, onions, and garlic together. Make sure the meat is fully cooked by putting it on first. Cook until the meat is browned and onions are carmelized.
  • Add all the veggies that you want fully cooked. Potatoes, celery, parsnip, etc.
  • Add liquid and most seasonings. Beer and beef bouillon (or skip both and add beef stock) are added, along with most of the seasonings. Save some seasoning for the end of the cook. You could also add cream of mushroom soup right now and it wouldn’t be weird.
  • Bring to a boil, cover, and simmer for an hour. The venison will need a good long simmer to reduce its toughness, and the potatoes always need more time than you think.
  • Add veggies that you want to be crunchy and the rest of the seasonings. Carrots, pea pods, etc.
  • Simmer for another half hour.
  • Serve and clean up.
Keyword dutch oven, stew, venison