Venison Stew

Recipe of the Week
Venison Stew
Courtesy of
Jamie Flanders


2 pounds venison, cubed
6 medium potatoes, cubed
3 large carrots, chopped
24 ounces canned chopped tomatoes
12 ounces tomato paste
2 stalks celery, chopped
1/4 cup chicken stock
2 large hot peppers, sliced thin
1 medium onion, chopped
2 Tablespoons butter
2 cups water, or more


In a heavy bottom skillet, melt the butter, then brown the venison. Drain the grease, reserving 1 tablespoon.

In a large pot, add the reserved grease, then saute 1/2 the onion and a little of the hot pepper until slightly browned. Add the water and scrape the bottom of the pan to deglaze. Add all the remaining ingredients, mix well and cook, covered, on medium heat, for 11/4 hours, stirring occasionally.

Serve with bread and a salad.

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