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“A great fall or winter dish. I never used to enjoy venison, but this recipe actually makes me look forward to hunting season. Serve with whole grain bread and butter and a full-bodied red wine. This recipe is our revised version of Venison Stew from Betty Crocker's American Country Cooking, 1987.”
3hrs 15mins
4 quarts

Ingredients Nutrition


  1. 1. Cook bacon in 6-8 quart dutch oven or stock pot, stirring occasionally, until crisp.
  2. 2. Remove bacon with slotted spoon; reserve.
  3. 3. Cook and stir venison in bacon fat until brown, about 5 minutes.
  4. 4. Add beef broth, wine, bay leaf, thyme, marjoram, garlic, pepper. Heat until boiling; reduce heat.
  5. 5. Cover and simmer until venison is almost tender, about 2 hours.
  6. 6. Stir in onions, carrots, celery, potato. Heat until boiling; reduce heat.
  7. 7. Cover and simmer until vegetables are tender, about 30 minutes.
  8. 8. Combine 1/2 cup cold water and the flour in small container; gradually add to stew.
  9. 9. Heat to boiling, stirring constantly.
  10. 10. Boil and stir 1 minute.
  11. 11. Ladle into bowls and garnish with crispy bacon bits.

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